Traditional Indian heat-desiccated milk products are a technologically distinctive family in which evaporation, surface heating, agitation and product working jointly determine concentration, structure, flavour and storage stability. Khoa and its variants form the principal inter...
Open access
Research Article10.9734/arja/2026/v19i3906
The aim of this study was to develop an energy bar high in fiber using carrot pomace powder and lotus stem powder, both of which are rich in essential nutrients such as protein, fat, carbohydrates, dietary fiber, and minerals. Dietary fiber bars were formulated utilizing carrot p...
Open access
Research Article10.9734/ejmp/2025/v36i31261
The investigation was carried out to study the chemical changes taking place in burfi by the addition of several herbs and their comparison with the control product. Different herbs, viz., Withania somnifera (Ashwgandha), Asparagus racemosus (Shatavari), and Ocimum sanctum (Tulsi...
Open access
Research Article10.9734/ejmp/2024/v35i11180
In-package microwave-treated danedar khoa (a heat-desiccated milk product) was investigated to determine color changes during its storage at different temperatures. An optimized sample of danedar khoa packaged in a nylon pack was stored at 10, 35 and45°Ctemperatures.The changes...
Open access
Research Article10.9734/ajrb/2024/v14i2277
Background: Demand for nutrient-dense, reasonable, and functional bakery products is growing, especially those offering greater protein and mineral information without the application of hydrogenated fats. Incorporating underutilized ingredients such as partly deoiled groundnut m...
Open access
Research Article10.9734/ejnfs/2026/v18i11948
Misti Dahi, also referred to as Mishti Doi or Lal Dahi, is a traditional sweetened fermented dairy product that originates in Eastern India. It is prepared by fermenting caramelized milk using native starter culture. Traditionally, it is prepared using buffalo or cow milk, carame...
Open access
Research Article10.9734/ejnfs/2025/v17i51710