Jaggery is an unrefined sweetener that retains several biochemical and mineral constituents and can serve as a matrix for value addition using plant-derived ingredients. This study prepared sixteen jaggery formulations using sugarcane juice alone or in combination with grape juic...
Open access
Research Article10.9734/afsj/2026/v25i10921
The growing prevalence of micronutrient deficiencies and diet-related chronic diseases has intensified interest in functional foods formulated from plant-based ingredients. This study investigated the effect of carrot flour substitution on the mineral, carotenoid, and antioxidant...
Open access
Research Article10.9734/afsj/2026/v25i9912
Plants have long served as important sources of food and therapeutic agents because of their diverse phytochemical constituents and associated biological activities. This study investigated the phytochemical composition, analytical characterisation, and combined antioxidant and a...
Open access
Research Article10.9734/afsj/2026/v25i8902
This study produced yoghurt incorporated with beetroot and carrot juices and evaluated its phytochemical, antioxidant and sensory properties. Beetroot and carrot juices were prepared and incorporated into yoghurt at different ratios. The treatments were YOBC1 (yoghurt with 20% be...
Open access
Research Article10.9734/afsj/2026/v25i8898
Herbal teas are plant-based infusions that may provide functional properties through naturally occurring bioactive compounds. This study was designed to formulate a fruit-infused herbal green tea premix using green tea powder, orange powder and ginger powder, and to evaluate its...
Open access
Research Article10.9734/afsj/2026/v25i8895
Non-communicable diseases (NCDs) and micronutrient deficiencies are substantial public health challenges in developing regions. Traditional cereal-based gruels often provide insufficient essential nutrients and have limited capacity to sequester free radicals in the body. This st...
Open access
Research Article10.9734/afsj/2026/v25i7893
Growing interest in sustainable functional beverages and the valorisation of fruit-processing by-products has encouraged the development of plant-based tisanes using bioactive-rich residues. This study formulated and evaluated pomegranate peel (Punica granatum L.) tisane powders...
Open access
Research Article10.9734/afsj/2026/v25i7892
Aims: The rising demand for naturally preserved functional beverages has sparked research into indigenous botanicals as preservatives and flavorings. This study evaluated the microbiological safety, antioxidant capacity, and physicochemical stability of four formulations of paste...
Open access
Research Article10.9734/afsj/2026/v25i5872
Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also ai...
Open access
Research Article10.9734/afsj/2025/v24i12838
This study investigated the nutritional composition, antioxidant activity, and probiotic viability of millet–soybean-based snack bars enriched with Lactobacillus acidophilus. Snack bars were formulated using millet, soybean, dates, cashew nuts, and date syrup, with probiotics enc...
Open access
Research Article10.9734/afsj/2025/v24i10818
Introduction: Traditional medicine has seen a resurgence of attention and interest worldwide. Eucalyptus tereticornis is a medicinal plant belonging to the Myrtaceae family. This study was initiated to assess the therapeutic potential of Eucalyptus tereticornis essential oil. Met...
Open access
Research Article10.9734/mrji/2025/v35i101634
Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P.·Asian Food Science Journal·2025
Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...
Open access
Research Article10.9734/afsj/2025/v24i7803
The study investigated the physicochemical properties, phytochemical composition, antioxidants activity, and sensory quality of ready-to-serve beverage produced from blends of watermelon and tiger nut juices. Watermelon and tiger nut were separately processed into juices blended...
Open access
Research Article10.9734/afsj/2025/v24i6797
Vegetables in the Cucurbitaceae family have long been known to have health advantages. Snap melon and gac fruit are popular cucurbits commonly cultivated in India. Snap melon is high in dietary fiber, while gac fruit is considered one of the richest natural sources of carotenoids...
Open access
Research Article10.9734/afsj/2025/v24i3776
The carbonated functional soft drinks are a new concept that provides health benefits for the consumers. The aim of this study was to improve the antioxidant activity of a carbonated lemon soft drink, while preserving its characteristic flavour, by blending the lemon oil (L) with...
Open access
Research Article10.9734/afsj/2023/v22i10670