Shrutika Shashikant Babar, Yashodhan Sunil Kunjir, Bhargav Prasad Kanade & Amit A. Kulthe·Asian Food Science Journal·2025
Background: This study aimed to develop a sustainable, plant-based burger patty using oats (70%), quinoa (20%), and black gram (10%) to provide a nutritious, clean-label alternative to conventional meat patties. Methods: The formulation was enhanced with Indian spices and evaluat...
Open access
Research Article10.9734/afsj/2025/v24i12840
The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional p...
Open access
Research Article10.9734/afsj/2022/v21i830444
The present study was performed to get a product loaded of nutrients in terms of protein, amino acids, vitamins, and antioxidants. The product had been made from mixtures of carrot and quinoa puree with mixing ratios 10%, 20% and 30% to reach the highest nutritional value and the...
Open access
Research Article10.9734/afsj/2021/v20i430288
The present study investigates the nutritional, sensory and biological properties of colored pasta prepared from Quinoa Chenopodium quinoa grains. Four colored pasta were prepared from quinoa: White (control), red, orange and green. The sensory evaluation results indicated genera...
Open access
Research Article10.9734/AFSJ/2019/45660