Chironji, the edible kernel and fruit of Buchanania lanzan Spreng., occupies an unusual position between a traditional forest food, a high-value nut substitute and a candidate nutraceutical ingredient. Its kernels are energy-dense and contain appreciable lipid and protein, while...
Open access
Research Article10.9734/ejnfs/2026/v18i82116
Jamun, botanically known as Syzygium cumini (L.) Skeels, is an underutilised tropical fruit native to the Indian subcontinent and South-East Asia that has attracted growing scientific interest owing to its distinctive nutritional composition and broad pharmacological profile. The...
Open access
Research Article10.9734/ejnfs/2026/v18i82115
Honey adulteration with low-cost sugar syrups, such as jaggery syrup, invert sugar syrup, and corn syrup, has become a major concern affecting honey quality and purity. The present investigation aimed to develop a rapid, non-destructive method for detecting jaggery syrup (JS) adu...
Open access
Research Article10.9734/ejnfs/2026/v18i82114
Background: Functional fermented dairy beverages require adequate storage stability to retain product quality, viable cultures, sensory acceptability, and biofunctional properties. Aim: The present study investigated the effect of cold storage on the physicochemical, microbiologi...
Open access
Research Article10.9734/ejnfs/2026/v18i82112
This study aimed to formulate and evaluate fenugreek-based cookies prepared with stevia as a natural sweetener and selected ingredients intended to improve nutritional quality and sensory acceptability. Three cookie formulations were developed using oats flour, fenugreek seed pow...
Open access
Research Article10.9734/ejnfs/2026/v18i82113
Tribal women in India remain nutritionally vulnerable because poverty, limited dietary diversity and restricted access to health and nutrition services affect food intake and health outcomes. This systematic review examines the nutritional status of tribal women in Udaipur distri...
Open access
Research Article10.9734/ejnfs/2026/v18i72111
Shafiabegum, Poornima Dittekoppa Vijendra, Ambrish Ganachari, Udaykumar Nidoni, Sharanabasappa B. Yeri, Shrinivas Deshpande, Vadlapudi Kumar, G. K. Pratap & Poorna Vivek Valleti·European Journal of Nutrition & Food Safety·2026
Rajmudi rice, a traditional brown rice variety native to Mysore, Karnataka, was historically favoured by the kings of Mysore for its nutritional characteristics. This study evaluated the physicochemical properties of Rajmudi rice using AOAC and other standard methods. The physica...
Open access
Research Article10.9734/ejnfs/2026/v18i72109
Aims: This study optimised jaggery concentration and post-addition desiccation time for pedha and evaluated the sensory, compositional, microbiological, storage, and economic characteristics of the selected formulation. Study Design: A multilevel factorial completely randomised d...
Open access
Research Article10.9734/ejnfs/2026/v18i72110
Background: Sugar-sweetened beverages (SSBs) are significant sources of excess free sugar consumption and are associated with an increased risk of obesity, diabetes and other non-communicable diseases. Tanzania has not implemented a policy for taxing SSBs, which is considered an...
Open access
Research Article10.9734/ejnfs/2026/v18i72108
The present study aimed to optimise the spray-drying conditions for the production of tamarind pulp powder using different carrier materials and inlet air temperatures. The sticky nature of tamarind pulp presents challenges during spray drying, necessitating the use of suitable e...
Open access
Research Article10.9734/ejnfs/2026/v18i72107