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
Aims: The study aimed to formulate a foxtail millet probiotic powder enriched with high protein and fibre. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: The study was conducted at the Department of Dairy Microbiology, Dairy Science C...
Open access
Research Article10.9734/mrji/2025/v35i11531
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: 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: 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: The study aimed to evaluate the storage stability of foxtail millet probiotic powder enriched with high protein and dietary fiber under two storage conditions: room temperature (27 ± 1°C) and refrigeration temperature (7 ± 1°C). Study Design: This was an experimental, labor...
Open access
Research Article10.9734/jamb/2025/v25i1892
Aims: The study aimed to evaluate the effect of germination, drying, milling and sieving on the protein and phytate content of foxtail millet Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: The study was conducted at the Department of...
Open access
Research Article10.9734/jabb/2024/v27i121842
Aims: In addition to attempting to evaluate the performance of SSF cultures in heated milk, the current study aimed to investigate the impact of refrigeration temperature storage on the fluid bed dried powder of Solid State Fermented (SSF) lactic cultures, such as dahi, yoghurt,...
Open access
Research Article10.9734/ejnfs/2024/v16i71451
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 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 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: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probioti...
Open access
Research Article10.9734/mrji/2024/v34i61451
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 current investigation was to ascertain the most efficient sporicidal treatment for germinated finger millet in order to inactivate the spores that could interfere with the fermentation process by acting as a competing microflora for starter culture during the manufactur...
Open access
Research Article10.9734/jsrr/2024/v30i62076
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