Thangallapally Aravind

Development and Evaluation of Functional Buttermilk Enriched with Foxtail Millet (Setaria italica), Rock Salt and Black Cumin (Nigella sativa)

Thangallapally Aravind, Praveen A R, Rajanna M & Ramachandra B · Journal of Advances in Microbiology · 2025

Aims: The study aimed to develop and evaluate functional buttermilk fortified with foxtail millet, rock salt, and black cumin to enhance its nutritional, functional, and sensory qualities. Study Design: Development of Functional Buttermilk enriched with functional ingredients and...

Open access Research Article 10.9734/jamb/2025/v25i111014

Effect of Foxtail Millet, Rock Salt and Black cumin on the Sensory Attributes of Functional Buttermilk

Thangallapally Aravind, Praveen A R, Shashikumar C S & Arunkumar H · European Journal of Nutrition & Food Safety · 2025

Aims: To design and evaluate a nutritious, functional buttermilk, exploring optimal combinations of foxtail millet, rock salt and black cumin to elevate sensory satisfaction Study Design: Development of functional buttermilk by incorporating functional ingredients at varying leve...

Open access Research Article 10.9734/ejnfs/2025/v17i101885

Sensory Analysis of Greek Style Yoghurt Sauce with Blends of Whey Protein Concentrate and Virgin Olive Oil

Vaishnavi D, Harinivenugopal, Devaraju M, Arun Kumar H & Thangallapally Aravind · Journal of Advances in Microbiology · 2025

Aims:  To evaluate the influence of whey protein concentrate (WPC-80) and virgin olive oil fortification on the sensory profile of a Greek style yoghurt sauce and to optimize their inclusion levels for achieving the highest consumer sensory acceptance Study Design:  A laboratory-...

Open access Research Article 10.9734/jamb/2025/v25i121034