Marsha Sarah Fadila, Khothibul Umam Al Awwaly, Abdul Manab, Lilik Eka Radiati, Ria Dewi Andriani & Premy Puspitawati Rahayu·Asian Food Science Journal·2025
The aim of this study was to determine the optimal ratio of bigel based on beeswax-corn oil oleogel and gelatin hydrogel as a fat replacer. The study employed a completely randomized design (CRD). Data obtained were processed using Microsoft Excel and analyzed using analysis of v...
Open access
Research Article10.9734/afsj/2025/v24i5788
Onions (Allium cepa L.) are among the most widely utilized vegetables globally known for both their culinary and nutritional attributes. Despite their importance, onions are highly perishable and susceptible to quality degradation under suboptimal storage conditions, particularly...
Open access
Research Article10.9734/afsj/2025/v24i5789
This study aimed at evaluating the quality of bread from wheat, sesame seed and pawpaw flour blend using avocado as a fat replacer. Avocado puree was used to replace margarine with 0 %, 25 %, 50 %, 75 % and 100 %. The proximate and sensory analyses were evaluated using standard m...
Open access
Research Article10.9734/afsj/2025/v24i5787
The effect of tigernut-coconut-date extract on wheat-cassava flour cookies was evaluated. High quality cassava flour was processed and mixed with wheat flour (90% wheat flour and 10% cassava flour) to produced cookies using tigernut-coconut-date extract (TCDE) as milk replacer. S...
Open access
Research Article10.9734/afsj/2025/v24i5786
The present study was undertaken to develop and standardize a Ready-To-Serve (RTS) functional beverage infused with Ayurvedic herbs aimed at enhancing the overall well-being of individuals. Kokum juice (Garcinia indica), ashwagandha (Withania somnifera), shatavari (Asparagus race...
Open access
Research Article10.9734/afsj/2025/v24i5785
This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. T...
Open access
Research Article10.9734/afsj/2025/v24i5784
Semra IDE, Mecit Halil OZTOP, Sevgi Haman BAYARI, Damla KARAARSLAN, Selen GUNER, Bing-Jun LIAN & U-Ser JENG·Asian Food Science Journal·2025
Aims: Crystallization during freeze-drying (FD) play essential role for creating high-quality sugar products and optimizing production processes in the sugar and pharmaceutical industry. The primary objective of this study is to examine the impact of the FD process on the nanos...
Open access
Research Article10.9734/afsj/2025/v24i4783
The study evaluated the quality attributes of composite flour from Bambara Nut, Velvet Beans, and Cocoyam flours. Sample A of 100% Bambara Nut flour (BNF) served as control, while four variations with a constant 15% Cocoyam flour (CYF) were analyzed using standard methods: A = 10...
Open access
Research Article10.9734/afsj/2025/v24i4782
Natural sweeteners derived from plants are increasingly preferred over synthetic options due to their potential health benefits. These plant-based sweeteners are typically low in calories, non-toxic, and remarkably sweet, with some being up to 10,000 times sweeter than sugar. The...
Open access
Research Article10.9734/afsj/2025/v24i4781
In nutraceutics, a wide range of nutritious foods are being explored for their pharmacological benefits. Pepper and tomato fruits are packed with health-promoting substances and can be processed into sauce, soups, paste, and other delicacies. Carbon tetrachloride (CCl4) is an env...
Open access
Research Article10.9734/afsj/2025/v24i4780