Rice (Oryza sativa L.) cultivars exhibit considerable variation in cooking quality due to differences in their physicochemical and starch characteristics. The present study was undertaken to evaluate the cooking quality characteristics of selected Professor Jayashankar Telangana...
Open access
Research Article10.9734/jabb/2026/v29i104479
Aims: The present study investigates the sensory evaluation of millet-based Indian flatbreads. Background: Millet-based flatbreads are lower in gluten content, making them suitable for individuals with gluten intolerance or celiac disease. The sensory properties of millet-based f...
Open access
Research Article10.9734/ejnfs/2025/v17i51723
Nowadays, there is an increased demand for the less expensive plant-based protein sources. Due to its high protein content, legumes are considered as poor man's meat. Vegetable soybean belongs to the same species as grain soybean, are harvested at R6 growth stage (full pod) when...
Open access
Research Article10.9734/acri/2025/v25i31110
The relationship between microbiota and human health has long been stated by Hippocrates said, “Death sits in the bowls” in 400 B.C. With recent scientific advance ments, there is a growing understanding of the significance of microbiota in health and disease. The two-way communi...
Open access
Research Article10.9734/jamb/2024/v24i11862
Objective: The present study was intended to develop sugarcane blended beverages with fruits (Watermelon, pineapple, orange, apple), vegetables (Beetroot and carrot) and assess the acceptability through sensory evaluation. Methods: The sugarcane variety was obtained from the Rudr...
Open access
Research Article10.9734/jabb/2024/v27i91329
The demand for plant-based dairy alternatives has increased significantly due to concerns related to lactose intolerance, milk allergies, and environmental sustainability. The present study evaluated the sensory, physical, functional, and nutritional properties of functional plan...
Open access
Research Article10.9734/jabb/2026/v29i53923
This study examined the use of pomegranate and mosambi peel powders as functional ingredients in noodle preparation with the aim of improving cooking performance while encouraging sustainable utilization of fruit processing by-products. Fruit peels are often treated as waste, yet...
Open access
Research Article10.9734/jabb/2026/v29i23622
Aims: To investigate the proximates of developed flaxseed butter. Place and Duration of Study: Department of Food and Nutrition, College of Community Science, Professor Jayashankar Telangana Agricultural University and Department of Biochemistry, Indian Institute of Oilseeds Rese...
Open access
Research Article10.9734/ejnfs/2024/v16i111595
Objective: This study aimed to develop and validate a Thurstone equal-appearing interval (EAI) scale to assess attitudes toward entomophagy among Indian consumers. Place and Duration of Study: The study was conducted at the Department of Foods and Nutrition, College of Community...
Open access
Research Article10.9734/jsrr/2025/v31i93496
The growing demand for sustainable and affordable plant-based proteins has created opportunities for utilizing agro-food industry byproducts as value-added ingredients. The present study aimed to evaluate the proximate composition and sensory acceptance of a protein rich fraction...
Open access
Research Article10.9734/ejnfs/2025/v17i91838
Chitin is the first identified, renewable and 2nd most prevalent polysaccharide after the cellulose on the earth. It serves as a primary component of fungi cell walls, exoskeletons of arthropods, insects, molluscs, scales of fish and cephalopod beaks. Chitosan is linear deacetyla...
Open access
Research Article10.9734/acri/2024/v24i5729