Althofian Arya Putra, Lilik Eka Radiati, Premy Puspitawati Rahayu, Ria Dewi Andriani & Heli Tistiana·Asian Food Science Journal·2026
Aims: This research aims to determine the quality of chicken shu-mai with mocaf and tapioca flour substitution based on sensory quality using quantitative descriptive analysis methods. Study design: This research was a laboratory experiment with a completely randomised design. P...
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Research Article10.9734/afsj/2026/v25i9916
The primary objective of the present study was to formulate and test a plant-based ketogenic soup using sunflower and sesame seeds as the primary fat sources. Five formulations were created with varying ratios of these seeds, and a standard cream of vegetable soup was used as a c...
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Research Article10.9734/afsj/2026/v25i9910
Iron deficiency and protein-energy malnutrition continue to be major public health concerns, particularly among children, adolescents, pregnant women, and other nutritionally vulnerable populations. The present study was undertaken to develop and evaluate an iron and protein-enri...
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Research Article10.9734/afsj/2026/v25i9907
This study aimed to formulate and evaluate an amla-based jelly candy enriched with papaya seed powder as a value-added confectionery product. A control jelly candy formulation without papaya seed powder (C0) and an enriched formulation containing papaya seed powder (C1) were prep...
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Research Article10.9734/afsj/2026/v25i8901
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...
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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...
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Research Article10.9734/afsj/2026/v25i8895
Micronutrient deficiency — particularly of iron, zinc, and calcium — remains a persistent public health challenge in India, disproportionately affecting women of reproductive age and children under five years. Conventional refined-wheat noodles, among the most widely consumed pro...
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Research Article10.9734/afsj/2026/v25i8897
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...
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Research Article10.9734/afsj/2026/v25i7892
Background: The use of plant-based proteins as a practical substitute for animal-based proteins has gained popularity in recent years. Pea protein has become a promising source of plant-based protein owing to its nutritional and functional characteristics. Aim: This study evaluat...
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Research Article10.9734/afsj/2026/v25i5873
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...
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Research Article10.9734/afsj/2025/v24i12838
The demand and consumption of noodles has increased globally and is attributable to the rising demand for affordable, convenient and shelf stable foods. Nevertheless, most noodles available on the market are low in nutritional value, consisting mainly of starch. This study aimed...
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Research Article10.9734/afsj/2025/v24i8809
Mulberry (Morus spp.) leaves are nutrient-dense, containing proteins, flavonoids, phenolics, and 1-deoxynojirimycin (DNJ) with strong health benefits. The study aimed to develop Flavour blended mulberry leaf powder (FBMLP) to improve taste, acceptability and storage stability. Fr...
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Research Article10.9734/mrji/2025/v35i91624
This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. T...
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Research Article10.9734/afsj/2025/v24i5784
Lerotse or Kalahari melons which are usually planted as ground cover in crop fields in Botswana are rich in potassium, carotenoids and citrulline. However, they are undervalued and often go to waste. As a strategy of value addition and post-harvest waste-reduction, cookies were f...
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Research Article10.9734/afsj/2025/v24i4778
This study investigated the effect of optimization of process techniques for the production of Bambara groundnut flour and optimization of ingredient formulation for legume-based stiff dough, with an aim to improve nutritional composition and functional properties, while retainin...
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Research Article10.9734/afsj/2025/v24i2771