Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and January 2021. Methodology: Passion...
Open access
Research Article10.9734/afsj/2021/v20i530297
Sensory acceptability and their willingness to purchase value-added products are significant factors influencing the consumption of and commercial potential for such products. This study aimed to determine the sensory acceptability of nutrient-enhanced porridges containing orange...
Open access
Research Article10.9734/afsj/2025/v24i12830
Noodles are popular globally and their consumption is on the rise. Conventional noodles are often lacking in nutrients. Substituting part of wheat flour with nutrient-rich ingredients can improve their nutritional value, though it may alter product properties. This study aimed to...
Open access
Research Article10.9734/afsj/2024/v23i9739
Richard Bukenya, Beatrice Ekesa, Jeanette M. Andrade, Diana S. Grigsby-Toussaint, Robert Mugabi, John Muyonga & Juan E. Andrade·Asian Food Science Journal·2021
Valid and reliable questionnaires are necessary to improve the existence and quality of nutrition information, which determines interventions in low-resource settings, especially among decision makers and change agents. The present study evaluated the internal consistency and tes...
Open access
Research Article10.9734/afsj/2021/v20i1030368