This study explores the development of a gluten-free waffle cone using sorghum flour as a healthier and functional alternative to conventional wheat-based cones. Proximate composition analysis revealed that sorghum-based cones had enhanced nutritional properties, including higher...
Open access
Research Article10.9734/jsrr/2025/v31i42964
This study explores the development and evaluation of a gluten-free waffle cone formulated with foxtail millet and Khandsari sugar, focusing on its nutritional composition, sensory characteristics, and acceptability compared to a conventional wheat-based Control Market Cone. Kha...
Open access
Research Article10.9734/ejnfs/2025/v17i41684
The growing demand for functional foods and plant-based dietary options has encouraged the incorporation of underutilized millets and bioactive ingredients in staple food products. Noodles are a popular food consumed worldwide and represent a rapidly growing sector due to their c...
Open access
Research Article10.9734/ejnfs/2025/v17i91840