Growing demand for functional dairy beverages has encouraged the development of nutrient-enriched, reduced-sugar formulations. Carrot juice is a rich source of β-carotene, phenolics, minerals, and antioxidants, but its incorporation into milk requires technological optimization f...
Open access
Research Article10.9734/ejnfs/2025/v17i121916
Virenbhai V. Savaliya, Kunal Kumar Ahuja, Tanmay Hazra, Ankit J. Thesiya, Amitkumar P. Patel, Ankit Bihola & Nikunj M. Vachhani·European Journal of Nutrition & Food Safety·2026
The quality and storage stability of Shrikhand are governed by several factors including milk composition, fermentation conditions, total solids content, microbial activity and post-processing storage conditions. The present study comparatively evaluated the sensory acceptability...
Open access
Research Article10.9734/ejnfs/2026/v18i52054
Reduced-sugar dairy beverages fortified with plant-based bioactive compounds have gained increasing attention due to their nutritional and functional appeal. This study involve the evaluation of physicochemical stability, functional quality, and microbial safety of reduced sugar...
Open access
Research Article10.9734/jsrr/2025/v31i123801