Aims: The study aims to develop and standardize the process technology for kulfi enriched with coconut kernel extract and whey protein powder. It focuses on evaluating sensory attributes like body and texture, flavour, colour and appearance and overall acceptability. The objectiv...
Open access
Research Article10.9734/ejnfs/2025/v17i51727
Milk pudding can be defined as a soft kind of cooked dish, commonly prepared with sugar, milk, fruits and stabilizers. Addition of fruits helps to render good flavour and increases its palatability and nutritive value. The starch used in the pudding formulation has an important r...
Open access
Research Article10.9734/ijecc/2023/v13i82171
Milk pudding was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent solids-not-fat) with constant level of sugar (8 per cent by volume of concentrated milk) and different levels of (10, 15, 20 and 25 per cent) sapota pulp. It was observed that the overall...
Open access
Research Article10.9734/ijecc/2023/v13i82060
Aims: Azolla meal and fish meal are rich sources of protein and essential nutrients that can contribute to a well-balanced diet for male goats. Studying the optimal levels of these ingredients in the diet can help to ensure that, the goats receive all the nutrients they need for...
Open access
Research Article10.9734/jsrr/2025/v31i53033