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
W. Z. Wan Nur Zahidah, M. Syahida, M. Nur Ilida, M. Norhida Arnieza & H. Mohd Fakhri·Asian Food Science Journal·2026
The increasing demand for natural isotonic beverages has driven the utilisation of fruit-based raw materials with added functional benefits. The study developed and evaluated five pineapple-based isotonic beverage formulations containing pineapple (Ananas comosus) juice, sucrose,...
Open access
Research Article10.9734/afsj/2026/v25i9914
M .M. W. Aponso, R. A. U. J. Marapana, A. T. Abeysundara, G. O. De Silva & R. Manawaduge·Asian Food Science Journal·2021
Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were...
Open access
Research Article10.9734/afsj/2021/v20i930352
The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article10.9734/AFSJ/2019/45610
Aims: To evaluate the antimicrobial and antioxidant activity of the methanol extract of Hypoxis hemerocallidea corm (MEHHC) with different assays. Study Design: In vitro evaluation of antibacterial and antioxidant activities of the MEHHC. Location and Duration of Study: Departmen...
Open access
Research Article10.9734/MRJI/2017/32936