Aims: To develop and optimize a Functional Greek Style Yoghurt Sauce by incorporating nutrient-rich ingredients and to evaluate the effect of different inclusion levels on sensory characteristics and to identify the most acceptable combination. Study Design: Formulation of Funct...
Open access
Research Article10.9734/ejnfs/2025/v17i111896
Aims: To evaluate the influence of whey protein concentrate (WPC-80) and virgin olive oil fortification on the sensory profile of a Greek style yoghurt sauce and to optimize their inclusion levels for achieving the highest consumer sensory acceptance Study Design: A laboratory-...
Open access
Research Article10.9734/jamb/2025/v25i121034
Aims: The current investigation was to ascertain the most efficient sporicidal treatment for germinated finger millet in order to inactivate the spores that could interfere with the fermentation process by acting as a competing microflora for starter culture during the manufactur...
Open access
Research Article10.9734/jsrr/2024/v30i62076
Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science Colle...
Open access
Research Article10.9734/jsrr/2024/v30i62087