Aims: To develop and evaluate a low-fat functional Greek yoghurt spread by incorporating whey protein concentrate (WPC) and little millet flour, assessing their impact on sensory and overall acceptability characteristics. Study Design: A completely randomized design (CRD) was emp...
Open access
Research Article10.9734/acri/2025/v25i11039
Aims: To design and evaluate a nutritious Greek yoghurt spread, exploring optimal combinations of butter and salt to elevate sensory satisfaction Study Design: The study was experimental and laboratory-based, focusing on optimizing the base for low-fat functional Greek yoghurt sp...
Open access
Research Article10.9734/jabb/2025/v28i11884
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 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 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 study the optimization and characterization of chitosan-based edible films for food packaging applications Study Design: This study was experimental and conducted in a lab. Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy...
Open access
Research Article10.9734/jabb/2025/v28i11871