The study of bread development was carried out at the Department of food technology, Parul University, Vadodara. The present study focuses on the preparation of functional bread incorporation of bitter gourd powder. The process of bread preparation was standardized by varying the...
Open access
Research Article10.9734/cjast/2024/v43i44364
Horticultural postharvest losses pose a significant challenge to the supply chain and economic growth, particularly in impoverished nations. This review paper explores the multifaceted issues surrounding postharvest losses in horticultural crops and emphasizes the critical role o...
Open access
Research Article10.9734/jsrr/2024/v30i31881
Nowadays, demand for minimally processed food has increased globally very rapidly. However, the food preservation and the period of storage is a key challenge in front of the food processing industry.So to overcome this problem,recently widely used cold plasma technology which is...
Open access
Research Article10.9734/jsrr/2024/v30i31876
The present investigation, entitled “Formulation and standardization of Gujarati snack (khakhra) fortified with whole unripe pumpkin (Cucurbita moschata) powder” was conducted in the Department of Food Technology, Parul University. The goal of this study was to develop khakhra fo...
Open access
Research Article10.9734/cjast/2023/v42i294205
The current study, “Development and nutritional evaluation of khoa fortified with jamun seed (Syzygium cumini L.) Powder," was carried out in Vadodara, Gujarat, India during the year 2022 in the Product Development Laboratory of the Department of Food Technology, Parul Institute...
Open access
Research Article10.9734/cjast/2023/v42i214162
The study of cookie development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop cookies. The main goal of the study was to develop cookies which provide enough ca...
Open access
Research Article10.9734/cjast/2023/v42i184139
India has the largest population of cattle in the world and also ranks first in consumption considering it as having a huge demand for dairy and value-added dairy products. A wide range of dairy products is already available in the market like butter, cheese, labneh, ice cream, b...
Open access
Research Article10.9734/jsrr/2023/v29i71761
The research investigation entitled “Study the Functional and nutritional assessment of sorghum (Sorghum bicolor L.) based muffins” was conducted in the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, during the year 2022-2...
Open access
Research Article10.9734/cjast/2023/v42i154124