Harini Venugopal

Effect of Horse Gram Fortification on the Sensory and Functional Properties of Greek Yoghurt

Harini Venugopal & Arunkumar H · European Journal of Nutrition & Food Safety · 2025

This study aimed to develop a functional Greek yogurt fortified with horse gram (Macrotyloma uniflorum) and evaluate its sensory and functional properties. Greek yogurt was prepared using fresh cow milk, heated to 90°C for 5 minutes, followed by inoculation with 0.30% freeze-drie...

Open access Research Article 10.9734/ejnfs/2025/v17i31660

Formulation of Jackfruit Based Functional Greek Yoghurt and Its Influence on Sensory Attributes

Harini Venugopal & Arunkumar H · Journal of Scientific Research and Reports · 2025

The research aimed to develop a jackfruit-based functional Greek yoghurt and evaluate its effect on sensory attributes. Greek yoghurt was prepared following a standard protocol by heating cow’s milk to 90°C for five minutes, cooling it to 45°C, and adding 0.30% freeze-dried DVS y...

Open access Research Article 10.9734/jsrr/2025/v31i22853