The study was aimed at utilizing brown rice, germinated amaranth and moringa seed powder in the development of nutritious extruded product. The extruded product was optimized by employing Response Surface Methodology using Central Composite Rotatable Design (CCRD). The experiment...
Open access
Research Article10.9734/ejnfs/2025/v17i21635
Tomato based carbonated beverage was developed using optimization techniques of response surface methodology. Effect of carbonation on tomato-based beverage was also investigated. Three independent variables were taken into account: tomato juice (A; 10–30%), sugar solution (B; 12...
Open access
Research Article10.9734/acri/2025/v25i21078
In order to create the Gujarati traditional snack Ganthiya with less oil, the production parameters were optimized and hydrophilic polymers and modified natural polysaccharides were used. For the goal of optimization, design expert software was utilized. Two processing variables,...
Open access
Research Article10.9734/jsrr/2024/v30i72165
This study assessed the antioxidant activity, sensory characteristics, and storage stability of whey-based beverages supplemented with karonda juice. Beverages prepared with varying concentrations of Karonda juice (6, 8, 10, 12, 14%) showed a significant increase in antioxidant a...
Open access
Research Article10.9734/acri/2025/v25i21063
RSM was performed for the optimization of processing conditions to develop ghewar, traditional sweetmeat of India. Three variables i.e. frying temperature (160-180 ⁰C), batter temperature (5-10 ⁰C) and frying time (4-6 minute) were taken to investigate the effect on ghewar respon...
Open access
Research Article10.9734/ejnfs/2024/v16i81498