Objective: To formulate a vegan lassi using oat milk base fortified with ashwagandha powder, sugar, cardamom, and saffron, to assess its physicochemical, microbiological, antioxidant, texture, color, to identify the most acceptable formulation. Methods: Three formulations (S1, S2...
Open access
Research Article10.9734/afsj/2026/v25i3861
The present study was undertaken to develop and standardize a Ready-To-Serve (RTS) functional beverage infused with Ayurvedic herbs aimed at enhancing the overall well-being of individuals. Kokum juice (Garcinia indica), ashwagandha (Withania somnifera), shatavari (Asparagus race...
Open access
Research Article10.9734/afsj/2025/v24i5785
Memory Loss (Dementia) and Human health is an important issue in elderly people. No one can stay safe without eating herbal and healthy food. The demand of herbal food product is increasing day by day. product is round shape product that is placed in sweet’s category. There are s...
Open access
Research Article10.9734/afsj/2021/v20i1030360