This study investigated the influence of salt concentration on the quality attributes, functional performance, and microbial viability of Pizza cheese manufactured using Saccharomyces boulardii as an adjunct probiotic culture. Two cheesemaking protocols were evaluated: Protocol I...
Open access
Research Article10.9734/jsrr/2025/v31i123838
The present study evaluated the microbiological quality and storage stability of ice cream formulated with banana purée and coconut extracts during frozen storage. A full-fat control ice cream (FFC) containing coconut milk as 50.0 % replacement of dairy milk but devoid of banana...
Open access
Research Article10.9734/ejnfs/2026/v18i11938
The present study was aimed to develop and evaluate a value-added, blended dairy-plant source based ice cream incorporating banana purée and coconut extracts, with particular emphasis on cost structure, and economic feasibility. A full-fat control (FFC) ice cream and a medium-fat...
Open access
Research Article10.9734/jsrr/2025/v31i123857
Growing demand for functional dairy beverages has encouraged the development of nutrient-enriched, reduced-sugar formulations. Carrot juice is a rich source of β-carotene, phenolics, minerals, and antioxidants, but its incorporation into milk requires technological optimization f...
Open access
Research Article10.9734/ejnfs/2025/v17i121916
Virenbhai V. Savaliya, Kunal Kumar Ahuja, Tanmay Hazra, Ankit J. Thesiya, Amitkumar P. Patel, Ankit Bihola & Nikunj M. Vachhani·European Journal of Nutrition & Food Safety·2026
The quality and storage stability of Shrikhand are governed by several factors including milk composition, fermentation conditions, total solids content, microbial activity and post-processing storage conditions. The present study comparatively evaluated the sensory acceptability...
Open access
Research Article10.9734/ejnfs/2026/v18i52054
Reduced-sugar dairy beverages fortified with plant-based bioactive compounds have gained increasing attention due to their nutritional and functional appeal. This study involve the evaluation of physicochemical stability, functional quality, and microbial safety of reduced sugar...
Open access
Research Article10.9734/jsrr/2025/v31i123801