G. M. Vinay

Effect of Baking Powder and Dough Resting Time on the Quality Attributes of Pearl Millet Based Biscuit

Pathiam Srilatha, G. M. Vinay, Bhanu Kumar & S. Aruna · European Journal of Nutrition & Food Safety · 2026

Purpose: This study aimed to evaluate the effects of baking powder levels and dough resting time on the nutritive, sensory and textural properties of biscuits, with a focus on pearl millet-based formulations. Design/Methodology/Approach: Biscuits were prepared with varying levels...

Open access Research Article 10.9734/ejnfs/2026/v18i31974

Development of Edible Cutlery from Orange Peel: A Sustainable Alternative to Plastic

Umayya Maheen, J. Veda Vyas Dora, Samir Kumar, P. Srilatha & G. M. Vinay · European Journal of Nutrition & Food Safety · 2026

Single-use plastic cutlery contributes to persistent environmental waste, creating a need for biodegradable alternatives derived from renewable materials. This study developed edible cutlery using orange peel powder, wheat flour, finger millet flour, pectin, salt, and water. Thre...

Open access Research Article 10.9734/ejnfs/2026/v18i82121