The objective of this study was to investigate the physical and functional qualities of composite flour made from finger millet (Eluesine coracana), rice flour (Oryza sativa), and guar gum flour (Cyamopsis tetragonoloba). As physicochemical and functional parameters, the moisture...
Open access
Research Article10.9734/ijpss/2022/v34i2331588
Biodegradable packaging materials are increasingly popular as eco-friendly substitutes for petroleum-based plastics. This work assessed the techno-economic viability of PBAT–starch–nanoclay composite films made with different starch contents (5%, 10%, and 15%) and a constant 3% n...
Open access
Research Article10.9734/jsrr/2025/v31i93538
Aims: This study aimed to develop and evaluate nanoclay-reinforced PBAT-starch biodegradable films for toast packaging, with a focus on quality retention and sustainability during storage. Study design: An experimental design was adopted with four film formulations: T0 (PBAT-only...
Open access
Research Article10.9734/ejnfs/2025/v17i91826
The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological properties such as water absorption, developmen...
Open access
Research Article10.9734/ijpss/2023/v35i224138