Cake is a form of food that is baked and usually sweet in taste. It provides fats, carbohydrates and body building protein. The aim of the present study was to develop carrot blended cake and to assess its quality characteristics during ambient storage conditions. For the develop...
Open access
Research Article10.9734/ejnfs/2024/v16i91536
The aim of the present study was to develop kiwi lemongrass nectar and to assess the bioactive, microbiological and organoleptic parameters during ambient storage conditions. For the development of kiwi lemongrass nectar, kiwi and lemongrass were blended in different proportions...
Open access
Research Article10.9734/jabb/2025/v28i42247
Pea pods, by-products of the pea processing industry, are a rich source of nutrients but are frequently disposed of incorrectly. In this study, pea pod powder (PPP) was developed by using different drying methods such as viz., sun, solar, tray, microwave, freeze and osmotic dryin...
Open access
Research Article10.9734/acri/2025/v25i41174
The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:1...
Open access
Research Article10.9734/ejnfs/2024/v16i41412
The objective of the current research was to formulate the instant khichdi mix from processed brown rice (IBR) and dehulled mungbean (IDM) and to evaluate its minerals, bioactive components, microbiological and organoleptic parameters during storage of 90 days. Six composite inst...
Open access
Research Article10.9734/acri/2024/v24i4657
Spread is a nutritious and flavourful alternative to the jams and butters. The current study's goal was to create a functional spread based on apples by adding beetroot pulp and evaluating its physico-chemical, microbial and sensory properties under ambient storage conditions. Th...
Open access
Research Article10.9734/ejnfs/2025/v17i11623