Muhammad Yusuf, Sidney Akumu Odongo, Wikanastri Hersoelistyorini & Agus Suyanto·Asian Food Science Journal·2025
Indonesia relies on imported wheat and faces nutritional issues with local gluten-free Modified Cassava Flour (Mocaf), which has low crude protein (1.0%–3.0%) and dietary fiber (1.9%–3.4%). This study aimed to enhance bakery products by adding sustainable red seaweed (Gracilaria...
Open access
Research Article10.9734/afsj/2025/v24i12839
A closer look at the traditional foods consumed in various parts of India shows their efficacy and wisdom in the intelligent use of resources available in each specific geographical region. India’s food systems are profoundly influenced by its geography. From snow-capped Himalaya...
Open access
Research Article10.9734/afsj/2025/v24i12837
Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article10.9734/afsj/2025/v24i12838
The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...
Open access
Research Article10.9734/afsj/2025/v24i12836
I Gusti Agung Bagus Abimanyu Praneswara, Yusuf Andriana, Dedy Kurnianto & Jasmadi Jasmadi·Asian Food Science Journal·2025
Aims: To evaluate the effects of different concentrations of carboxymethyl cellulose (CMC) and gum Arabic as stabilizers on the quality attributes of ginger-milk powder produced using the foam-mat drying method. Study Design: A completely randomized design (CRD) was employed, con...
Open access
Research Article10.9734/afsj/2025/v24i12835
Aims: This study aimed to compare white (WQ), black (BQ), and yellow (YQ) high-temperature Daqu to determine how color differences correspond to variation in microbial community structure and volatile metabolite profiles, and to elucidate how these factors influence functional pe...
Open access
Research Article10.9734/afsj/2025/v24i12834
Aims: Utilizing eggshell waste is a comprehensive solution that tackles the issues of waste accumulation in the environment, pollution, and financial resources allocated to its disposal while producing high-value goods. This study aims to repurpose this waste to produce nutrition...
Open access
Research Article10.9734/afsj/2025/v24i12833
Introduction: Edible mushrooms have become increasingly attractive as functional foods for their potential beneficial effects on human health. Many studies have demonstrated that oyster mushroom consumption affects lipid profile and can prevent or treat cardiovascular diseases. T...
Open access
Research Article10.9734/afsj/2025/v24i12832
Bui Chi Thuong, Tran Thi Van Thinh, Yishu Ding, Jiali Zhou, Bo Xia, Roger Su, Deepa Maharaj & Nguyen Tuan Dung·Asian Food Science Journal·2025
Aims: To investigate the effects of different calcium supplements on the body's bones. Study Design: Based on the zebrafish model, the efficacy differences of six different calcium supplements in promoting bone development and improving osteoporosis were systematically evaluated....
Open access
Research Article10.9734/afsj/2025/v24i12831
Sensory acceptability and their willingness to purchase value-added products are significant factors influencing the consumption of and commercial potential for such products. This study aimed to determine the sensory acceptability of nutrient-enhanced porridges containing orange...
Open access
Research Article10.9734/afsj/2025/v24i12830