Aim: The present study aimed to formulate and characterise functional noodles fortified with bone-setter plant (Cissus quadrangularis) powder and to evaluate their cooking, physical, and functional properties. Methodology: Bone-setter plant powder was incorporated into noodles pr...
Open access
Research Article10.9734/jalsi/2026/v29i6814
Aim: The present study comparatively evaluated the nutritional composition, mineral profile, phytochemical constituents, and antioxidant potential of five morpho-variants of Cissus quadrangularis, designated as CQ, CC, CF, CT and CP. Place and Duration of Study: Department of Com...
Open access
Research Article10.9734/jalsi/2026/v29i5808
The central composite design of Response surface methodology, statistical tool was used in this study for analyzing the effects of enzymatic treatment conditions namely; incubation time, incubation temperature and enzyme concentration on the percent yield. The jackfruit koozha pu...
Open access
Research Article10.9734/ejnfs/2020/v12i630235