This study aimed to develop a scientifically significant functional Greek yogurt enriched with foxtail millet (Setaria italica) and curcumin, highlighting its relevance to the food industry and potential health benefits for consumers. Foxtail millet, known for its high fiber and...
Open access
Research Article10.9734/jabb/2025/v28i22054
Greek yoghurt is a popular fermented dairy product recognized for its high protein content and creamy texture. This study aimed to develop functional Greek yoghurt enriched with whey protein concentrate (WPC) and little millet (Panicum sumatrense) to enhance its nutritional and s...
Open access
Research Article10.9734/ejnfs/2025/v17i31659
Aims: To evaluate the influence of whey protein concentrate (WPC-80) and virgin olive oil fortification on the sensory profile of a Greek style yoghurt sauce and to optimize their inclusion levels for achieving the highest consumer sensory acceptance Study Design: A laboratory-...
Open access
Research Article10.9734/jamb/2025/v25i121034
Aims: To develop and optimize a Functional Greek Style Yoghurt Sauce by incorporating nutrient-rich ingredients and to evaluate the effect of different inclusion levels on sensory characteristics and to identify the most acceptable combination. Study Design: Formulation of Funct...
Open access
Research Article10.9734/ejnfs/2025/v17i111896
Aims: The current research study aimed to investigate the impact of varying starter concentration, incubation temperature and temperature individually on sensory characteristics of yoghurt and water holding capacity of Greek yoghurt. Study Design: The study was experimental and...
Open access
Research Article10.9734/jsrr/2024/v30i112621
Aims: The aim of the current study was to optimize starter culture concentration and incubation time for the preparation of Ready-To- Eat functional Greek yoghurt. Study Design: Optimization of culture concentration and incubation time for RTE functional Greek yoghurt. Place and...
Open access
Research Article10.9734/jsrr/2024/v30i72149
Aim: To determine the probiotic characteristics for selected Bacillus spp. Study Design: The study was aimed for evaluating the in vitro probiotic properties such as acid and bile tolerance, adhesion ability and antibacterial activity of four strains of Bacillus spp. such as Baci...
Open access
Research Article10.9734/jsrr/2024/v30i62082
Aims: The study aimed to evaluate the effect of millet-to-water ratio of soaking and time-temperature combination used for soaking on the protein and phytate content of foxtail millet. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: T...
Open access
Research Article10.9734/jabb/2024/v27i111728
Aims: To develop and evaluate a low-fat functional Greek yoghurt spread by incorporating whey protein concentrate (WPC) and little millet flour, assessing their impact on sensory and overall acceptability characteristics. Study Design: A completely randomized design (CRD) was emp...
Open access
Research Article10.9734/acri/2025/v25i11039
Aims: To design and evaluate a nutritious Greek yoghurt spread, exploring optimal combinations of butter and salt to elevate sensory satisfaction Study Design: The study was experimental and laboratory-based, focusing on optimizing the base for low-fat functional Greek yoghurt sp...
Open access
Research Article10.9734/jabb/2025/v28i11884
Aims: The present study design and evaluate Chocolate, exploring optimal combinations of Whey powder, lactose hyrolyzed whey powder and WPC 80 to elevate sensory satisfaction. Study Design: Development of Whey Powder Enriched Chocolate. Place and Duration of Study: The study was...
Open access
Research Article10.9734/ejnfs/2026/v18i42025
Aims: The present study aimed to develop and evaluate a functional kulfi enriched with whey protein concentrate (WPC), fructo-oligosaccharides (FOS), and kokum extract to enhance nutritional value, functional properties, sensory quality, and storage stability. Study Design: Devel...
Open access
Research Article10.9734/ejnfs/2026/v18i31987
Aims: The study aimed to evaluate and compare the protein and crude fibre content of eight different millet species, emphasizing their potential in formulating nutritionally superior food products. Study design: This was an experimental, laboratory-based study. Place and Duration...
Open access
Research Article10.9734/jsrr/2024/v30i112573