This study aimed to develop a scientifically significant functional Greek yogurt enriched with foxtail millet (Setaria italica) and curcumin, highlighting its relevance to the food industry and potential health benefits for consumers. Foxtail millet, known for its high fiber and...
Open access
Research Article10.9734/jabb/2025/v28i22054
Greek yoghurt is a popular fermented dairy product recognized for its high protein content and creamy texture. This study aimed to develop functional Greek yoghurt enriched with whey protein concentrate (WPC) and little millet (Panicum sumatrense) to enhance its nutritional and s...
Open access
Research Article10.9734/ejnfs/2025/v17i31659
This study aimed to develop a functional Greek yogurt fortified with horse gram (Macrotyloma uniflorum) and evaluate its sensory and functional properties. Greek yogurt was prepared using fresh cow milk, heated to 90°C for 5 minutes, followed by inoculation with 0.30% freeze-drie...
Open access
Research Article10.9734/ejnfs/2025/v17i31660
The research aimed to develop a jackfruit-based functional Greek yoghurt and evaluate its effect on sensory attributes. Greek yoghurt was prepared following a standard protocol by heating cow’s milk to 90°C for five minutes, cooling it to 45°C, and adding 0.30% freeze-dried DVS y...
Open access
Research Article10.9734/jsrr/2025/v31i22853
A study was conducted to prepare functional extruded paneer by using of soy flour with reconstituted skim milk paneer which could be used as protein and iron rich extruded food. The research evaluated nutritional and sensory quality of the functional extruded paneer with the leve...
Open access
Research Article10.9734/ejnfs/2024/v16i21392
Aims: The aim of the current study was to optimize starter culture concentration and incubation time for the preparation of Ready-To- Eat functional Greek yoghurt. Study Design: Optimization of culture concentration and incubation time for RTE functional Greek yoghurt. Place and...
Open access
Research Article10.9734/jsrr/2024/v30i72149
Aims: To design and evaluate a nutritious, functional buttermilk, exploring optimal combinations of foxtail millet, rock salt and black cumin to elevate sensory satisfaction Study Design: Development of functional buttermilk by incorporating functional ingredients at varying leve...
Open access
Research Article10.9734/ejnfs/2025/v17i101885
Aims: The current research study aimed to investigate the impact of varying starter concentration, incubation temperature and temperature individually on sensory characteristics of yoghurt and water holding capacity of Greek yoghurt. Study Design: The study was experimental and...
Open access
Research Article10.9734/jsrr/2024/v30i112621