VAIBHAV REHPADE

Study on Sensory and Physico-Chemical Analysis of Traditional Indian Sweet (Shrikhand) Incorporated with Sweet Potato

SANIKA GONJARI, NIHAL SHAIKH, PANDURANG DURE, MUSHTAQ DANGE, VAIBHAV REHPADE & SNEHA PISAL · European Journal of Nutrition & Food Safety · 2025

Shrikhand is a famous Indian dessert and dairy product that is made from curd. It is a sweet, creamy, and smooth treat that’s often flavoured with cardamom, saffron, or fruits. This study explores the formulation, sensory evaluation, and proximate analysis of a novel dairy-based...

Open access Research Article 10.9734/ejnfs/2025/v17i101858

Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour

Anushka Tate, Ajay Jangam, Aditya Pawar, Siddhesh More, SNEHA PISAL & VAIBHAV REHPADE · European Journal of Nutrition & Food Safety · 2025

The growing concerns over plastic waste and environmental sustainability have led to exploring alternative solutions, such as edible cutlery. This project focuses on developing edible cutlery using ragi, sago, and black gram flour, which are nutritious, eco-friendly, and locally...

Open access Research Article 10.9734/ejnfs/2025/v17i101872