Prashant Sagar

Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits

Prashant Sagar & Neetu Singh · Asian Food Science Journal · 2023

Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended wit...

Open access Research Article 10.9734/afsj/2023/v22i7643

Development of Jelly Cake and Its Sensory Evaluation by Using Millet and Amla

Trishali Chauhan, Neetu Singh, Prashant Sagar & Alka Nanda · Asian Food Science Journal · 2024

One cereal with a short growth season that is resistant to disease, pests, and drought is millet. Future human needs will depend more and more on this agricultural product as the world's population rises and water supplies decrease. Grain-free millet can be used to make gluten-fr...

Open access Research Article 10.9734/afsj/2024/v23i9743