Objective: This study aimed to develop and validate a Thurstone equal-appearing interval (EAI) scale to assess attitudes toward entomophagy among Indian consumers. Place and Duration of Study: The study was conducted at the Department of Foods and Nutrition, College of Community...
Open access
Research Article10.9734/jsrr/2025/v31i93496
The growing demand for sustainable and affordable plant-based proteins has created opportunities for utilizing agro-food industry byproducts as value-added ingredients. The present study aimed to evaluate the proximate composition and sensory acceptance of a protein rich fraction...
Open access
Research Article10.9734/ejnfs/2025/v17i91838
Instant chutney powder, a palatable functional food adjunct, was developed by using carrot (Daucus carota L), basella (Basella alba L) and spinach (Spinacia oleracea) leaves and other selected spice ingredients. The carrot, basella and spinach were blanched for 1 to 3 minutes and...
Open access
Research Article10.9734/irjpac/2020/v21i1330235