Ghodke S. V.

Curcumin Emulsion Development and Fortification in Crackers: Impact on Sensory and Antioxidant Activity Profile

Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P. · Asian Food Science Journal · 2025

Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...

Open access Research Article 10.9734/afsj/2025/v24i7803

Development of an Innovative Ready-to-Serve Functional Drink Using Hibiscus, Lemon (Citrus limon) and Traditional Indian Jaljeera Spice Mix for Health-Conscious Consumers

Bothe A.S, Gupta A, Rathi A.M, Bharadiya A.A, Khadpe A.S, Jadhav A.T & Ghodke S. V. · Journal of Scientific Research and Reports · 2025

The increasing global emphasis on wellness and functional nutrition has catalysed a paradigm shift in the beverage industry, steering innovation toward natural, plant-based formulations. In response to this trend, the present study aimed to develop and characterise a novel ready-...

Open access Research Article 10.9734/jsrr/2025/v31i93488