Aims: To optimize and evaluate a enriched Shrikhand, by using optimal combinations of Noni juice and Jaggery for sensory evaluation. Study Design: Development of enriched Shrikhand by incorporating functional ingredients at varying levels to evaluate their effect on sensory prope...
Open access
Research Article10.9734/ejnfs/2025/v17i111893
Aims: To study the Physico-chemical properties of Noni (Morinda citrifolia) juice and Jaggery enriched Shrikhand during the storage period at both room and refrigeration temperature. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Bangalore. be...
Open access
Research Article10.9734/jabb/2025/v28i113262
Aims: The study aimed to develop and evaluate functional buttermilk fortified with foxtail millet, rock salt, and black cumin to enhance its nutritional, functional, and sensory qualities. Study Design: Development of Functional Buttermilk enriched with functional ingredients and...
Open access
Research Article10.9734/jamb/2025/v25i111014
Aims: To design and evaluate a nutritious, functional buttermilk, exploring optimal combinations of foxtail millet, rock salt and black cumin to elevate sensory satisfaction Study Design: Development of functional buttermilk by incorporating functional ingredients at varying leve...
Open access
Research Article10.9734/ejnfs/2025/v17i101885
Aims: The study aimed to develop the herbal spiced buttermilk added with functional ingredients. Study Design: Development of herbal spiced buttermilk and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnata...
Open access
Research Article10.9734/jsrr/2024/v30i122655
Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science Colle...
Open access
Research Article10.9734/jsrr/2024/v30i62087
The present study focused on the isolation and biochemical characterization of yeast strains from fruits to evaluate their metabolic and functional diversity. Yeasts were isolated from fresh fruit samples such as grape, orange, pineapple, lychee, sugarcane juice, using Yeast Glu...
Open access
Research Article10.9734/mrji/2026/v36i21709
Aims: The present study aimed at the production of yoghurt with different levels of red banana pulp (5, 7.5, 10, 12.5, 15%) Study Design: Development of red banana pulp incorporated probiotic yoghurt and its performance evaluation. Place and Duration of Study: Department of Dairy...
Open access
Research Article10.9734/jsrr/2024/v30i62069