Broken rice is fragmented but it cannot be considered as defective because it has same nutritional value as unbroken rice contains. Also, if the broken rice contains all germ and bran, then it has nutrition as brown rice, otherwise it has nutrition as white rice. In the present i...
Open access
Research Article10.9734/ejnfs/2024/v16i91548
This study evaluated the influence of green leaf powder (GLP), prepared as a 50:50 blend of fennel and amaranth leaves, on the quality of broken rice flour (BRF)-based crackers. Eight formulations containing 0–7% GLP were prepared with BRF and sesame seeds. The crackers were asse...
Open access
Research Article10.9734/jsrr/2026/v32i84388
This study was designed to optimize the formulation of apricot–ginger fruit rolls as a functional snack by systematically evaluating the trade-offs between bioactive enhancement, nutritional retention, and microbial stability across varying blending ratios and storage durations....
Open access
Research Article10.9734/jabb/2025/v28i123499
Bread is one of the staple foods and largely consumed throughout the globe. Seabuckthorn (Hippophae rhamnoides L.) is rich in nutrients and bioactive compounds possess numerous health benefits. Spirulina also known as ‘Food of the future’ is source of good quality protein, fiber...
Open access
Research Article10.9734/acri/2025/v25i11037
This study investigates the effects of incorporating microwave-stabilized wheat bran into tortilla chips, focusing on nutritional, sensory, and storage-related characteristics. Tortilla chips were developed with varying wheat bran levels (0–30%) and evaluated for sensory attribut...
Open access
Research Article10.9734/ejnfs/2024/v16i121602