Aims: The study aimed to evaluate the storage stability of foxtail millet probiotic powder enriched with high protein and dietary fiber under two storage conditions: room temperature (27 ± 1°C) and refrigeration temperature (7 ± 1°C). Study Design: This was an experimental, labor...
Open access
Research Article10.9734/jamb/2025/v25i1892
Aims: The study aimed to formulate a foxtail millet probiotic powder enriched with high protein and fibre. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: The study was conducted at the Department of Dairy Microbiology, Dairy Science C...
Open access
Research Article10.9734/mrji/2025/v35i11531
Aims: The study aimed to evaluate the effect of germination, drying, milling and sieving on the protein and phytate content of foxtail millet Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: The study was conducted at the Department of...
Open access
Research Article10.9734/jabb/2024/v27i121842
Aims: The study aimed to evaluate the effect of millet-to-water ratio of soaking and time-temperature combination used for soaking on the protein and phytate content of foxtail millet. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: T...
Open access
Research Article10.9734/jabb/2024/v27i111728
Aims: The study aimed to evaluate and compare the protein and crude fibre content of eight different millet species, emphasizing their potential in formulating nutritionally superior food products. Study design: This was an experimental, laboratory-based study. Place and Duration...
Open access
Research Article10.9734/jsrr/2024/v30i112573
Aims: To design and evaluate a nutritious Greek yoghurt spread, exploring optimal combinations of butter and salt to elevate sensory satisfaction Study Design: The study was experimental and laboratory-based, focusing on optimizing the base for low-fat functional Greek yoghurt sp...
Open access
Research Article10.9734/jabb/2025/v28i11884
Aims: The aim of the study is to find the effect of chitosan-based edible films on the sensory and microbiological characteristics of ready-to-eat paneer during storage at ambient and refrigeration temperature. Study Design: This study was experimental and conducted in a lab. Pl...
Open access
Research Article10.9734/ejnfs/2025/v17i11620
Aims: To develop and evaluate a low-fat functional Greek yoghurt spread by incorporating whey protein concentrate (WPC) and little millet flour, assessing their impact on sensory and overall acceptability characteristics. Study Design: A completely randomized design (CRD) was emp...
Open access
Research Article10.9734/acri/2025/v25i11039
Aims: To study the optimization and characterization of chitosan-based edible films for food packaging applications Study Design: This study was experimental and conducted in a lab. Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy...
Open access
Research Article10.9734/jabb/2025/v28i11871