India’s milk production has increased substantially in recent years, with nearly half of total milk output being converted into traditional dairy products, highlighting the need for efficient mechanization of indigenous product manufacturing. Peda, a popular khoa-based sweet, is...
Open access
Research Article10.9734/jsrr/2026/v32i13938
Karishma Singla, Anilkumar R. Chaudhari, Ankit Goyal, Beenu Tanwar, Kundan Chaudhary, Apurva Chaudhari, Himanshu R. Patel & Nihir Shah·Advances in Research·2024
This study aimed to optimize cookie formulation using a composite flour blend of soybean (SF), beetroot (BF), and wheat (WF). Four blends were formulated: 50% WF:45% SF:5% BF (T1), 50% WF:35% SF:15% BF (T2), 50% WF:25% SF:25% BF (T3), and 100% WF (Control) (T4) for cookie prep...
Open access
Research Article10.9734/air/2024/v25i61178