Vaishnavi D

Sensory Analysis of Greek Style Yoghurt Sauce with Blends of Whey Protein Concentrate and Virgin Olive Oil

Vaishnavi D, Harinivenugopal, Devaraju M, Arun Kumar H & Thangallapally Aravind · Journal of Advances in Microbiology · 2025

Aims:  To evaluate the influence of whey protein concentrate (WPC-80) and virgin olive oil fortification on the sensory profile of a Greek style yoghurt sauce and to optimize their inclusion levels for achieving the highest consumer sensory acceptance Study Design:  A laboratory-...

Open access Research Article 10.9734/jamb/2025/v25i121034

Formulation and Optimisation of Functional Greek Style Yoghurt Sauce

Vaishnavi D, Harinivenugopal, Arun Kumar H, Ramachandra B, Rajanna M & Devaraju R · European Journal of Nutrition & Food Safety · 2025

Aims: To develop and optimize a Functional Greek Style Yoghurt Sauce by incorporating nutrient-rich ingredients and to evaluate the effect of different inclusion levels on sensory characteristics and to identify the most acceptable combination. Study Design:  Formulation of Funct...

Open access Research Article 10.9734/ejnfs/2025/v17i111896