The present study developed and characterised a kinnow functional bar enriched with coagulated mung bean protein. Five formulations (T0–T4) were prepared by progressively increasing coagulated mung bean protein from 0 to 25 g while varying kinnow pulp and maintaining the other st...
Open access
Research Article10.9734/jsrr/2026/v32i84374
This study was undertaken to develop a functional nutritional bar incorporating multifloral honey and bee pollen, and to assess its nutritional composition, sensory acceptability, and impact on dietary adequacy and anthropometric parameters among college-going students. The nutri...
Open access
Research Article10.9734/jsrr/2025/v31i83415
Honey and bee pollen are nutrient -rich natural products with promising health benefits. This study looked at the physical, chemical, nutritional, and antioxidant properties of multifloral honey and bee pollen to see if they could be used as functional foods. The honey sample had...
Open access
Research Article10.9734/acri/2025/v25i81421
Carrot (Daucus carota L.) is an important horticultural crop that is prized for both its economic and nutritional value on a global scale. The byproduct of carrot juice extraction, carrot pomace, contains abundance of nutrients primarily beta-carotene and vitamin C range from 9.9...
Open access
Research Article10.9734/jsrr/2025/v31i83372