Storage stability is a critical determinant of the commercial acceptability of ready-to-eat extruded products. This study evaluated the influence of packaging materials on the quality and storage stability of tuber crop-barnyard millet composite extrudates. The extrudates were pr...
Open access
Research Article10.9734/ejnfs/2026/v18i82129
The growing demand for nutrient-dense, ready-to-cook food products has driven interest in millet-based fortification of traditional staples. This study focused on developing an instant idli premix enriched with finger millet (Eleusine coracana) to improve nutritional quality with...
Open access
Research Article10.9734/ejnfs/2025/v17i61745
Cocoa butter is an important ingredient in the confectionery industry because of its unique physicochemical properties which are given by its peculiar fatty acid composition. Increasing demand and shortage of supply for cocoa butter, poor quality of individual harvests, economic...
Open access
Research Article10.9734/jsrr/2021/v27i1130463
Kokum (Garcinia indica Choisy), an important spice fruit native to the Konkan region, is known for its unique acidic flavour, natural pigments, and bioactive compounds. However, its utilisation is mainly limited to traditional products such as syrup, squash, and dried rind. The p...
Open access
Research Article10.9734/ejnfs/2026/v18i102154
Malting is a sustainable bioprocess that induces significant structural and biochemical modifications in cereal grains, thereby enhancing their engineering functionality and nutritional quality. This study investigates the malting-driven reconfiguration of physical and proximate...
Open access
Research Article10.9734/ejnfs/2026/v18i42018
Early season wheat is harvested with high moisture content, which makes it difficult to store. Selling the wheat in its green form is not cost-effective for the farmer, and grain losses are also high when harvested this way. To minimize grain losses and increase the value and pro...
Open access
Research Article10.9734/jsrr/2025/v31i32919