Shreeyash Sangale

Sensory Evaluation and Microbial Analysis of Probiotic Ambil Using Sorghum (Sorghum bicolor) Flour

Shreeyash Sangale, S. S. Ramod, V. B. Kadav, N. N. Prasade, S. S. More, A. J. Mayekar, R. P. Mahadik, M. N. Patond & Tejas Meshram · Asian Journal of Food Research and Nutrition · 2025

The present study was conducted to evaluate the sensory and microbial qualities of Sorghum- based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, and 50%) of probiotic curd containing Lactobacillus acidophilus. Sensory evaluation focused on key attributes including c...

Open access Research Article 10.9734/ajfrn/2025/v4i4337

Chemical Analysis and Cost of Production of Probiotic Ambil Using Sorghum (Sorghum bicolor) Flour

Shreeyash Sangale, S. S. Ramod, V. B. Kadav, N. N. Prasade, S. S. More, A. J. Mayekar, R. P. Mahadik, M. N. Patond & Tejas Meshram · Advances in Research · 2025

The present study was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV, Dapoli (M.S.), to evaluate the quality parameters of Sorghum-based Probiotic Ambil enriched with varying levels (20%, 30%, 40%, an...

Open access Research Article 10.9734/air/2025/v26i51469

Sensory and Microbial Analysis of Process Standardization and Formulation of Probiotic Ambil Using Finger Millet (Eleusine coracana) Flour

Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale, Jayashree Guthale & Akash Karhale · Asian Journal of Food Research and Nutrition · 2025

The present study was conducted to assess the quality parameters of Finger millet-based probiotic ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of...

Open access Research Article 10.9734/ajfrn/2025/v4i4338

Chemical Analyses and Cost of Production of Probiotic Ambil Using Finger Millet (Eleusine coracana) Flour

Tejas Meshram, S. S. Ramod, V. B. Kadav, N. N. Prasade, N. H. Khobragade, A. J. Mayekar, M. N. Patond, R. P. Mahadik, Shreeyash Sangale & Dwij Sawant · Advances in Research · 2025

“The present study was conducted to assess the quality parameters of Finger millet-based probiotic Ambil incorporated with probiotic Curd containing Lactobacillus casei. It was conducted at the Dairy Science Laboratory, Department of Animal Husbandry and Dairy Science, College of...

Open access Research Article 10.9734/air/2025/v26i51475