Priyanka Shankar

Formulation and Characterization of Papaya Seed-amla Jelly Candy: A Value-added Functional Confectionery

Kritika Verma & Priyanka Shankar · Asian Food Science Journal · 2026

This study aimed to formulate and evaluate an amla-based jelly candy enriched with papaya seed powder as a value-added confectionery product. A control jelly candy formulation without papaya seed powder (C0) and an enriched formulation containing papaya seed powder (C1) were prep...

Open access Research Article 10.9734/afsj/2026/v25i8901

Development of Nutrient-Dense Nut-based Chocolate as an Alternative to Healthy Snacking

Nikita Agarwal & Priyanka Shankar · Asian Food Science Journal · 2026

Background: In recent years, Increased screen time in children is strongly linked to unhealthy snacking habits, characterized by the consumption of energy-dense, nutrient-poor foods. These trends contribute significantly to childhood obesity and poor nutritional health, creating...

Open access Research Article 10.9734/afsj/2026/v25i7885

Optimization of Quinoa Seed Powder for Preparation of Sugarfree Burfi by Response Surface Methodology (RSM)

Sonali Jaiswal & Priyanka Shankar · Asian Food Science Journal · 2022

Burfi is Indian most famous milk sweet based on khoa. Quinoa is one of the world's most famous wellbeing food sources. It has gluten, high in protein and one of only a handful of exceptional plant food sources that contain each of the nine fundamental amino acids. Stevia also con...

Open access Research Article 10.9734/afsj/2022/v21i830445