Gluten-free

Sustainable Blue Food Innovation: Optimization of Gluten-Free Bakery Products Enriched with Red Seaweed (Gracilaria Spp)

Muhammad Yusuf, Sidney Akumu Odongo, Wikanastri Hersoelistyorini & Agus Suyanto · Asian Food Science Journal · 2025

Indonesia relies on imported wheat and faces nutritional issues with local gluten-free Modified Cassava Flour (Mocaf), which has low crude protein (1.0%–3.0%) and dietary fiber (1.9%–3.4%). This study aimed to enhance bakery products by adding sustainable red seaweed (Gracilaria...

Open access Research Article 10.9734/afsj/2025/v24i12839

Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.) Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour

Shubhangi Srivastav & Ekta Singh Chauhan · Asian Food Science Journal · 2024

Millets have surfaced as a unique ingredient which has a potent presence as a predominant component in breakfast cereals. They have emerged as a convenient choice for almost all categories of people be it children, housewives, working professionals or elderly groups. The growing...

Open access Research Article 10.9734/afsj/2024/v23i12761

Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

Ozge Kurt Gokhisar & Mahir Turhan · Asian Food Science Journal · 2019

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contribut...

Open access Research Article 10.9734/afsj/2019/v13i330111