quality evaluation

Formulation and Quality Evaluation of Instant Botanical Premix Drink from Roselle, Kale and Beetroot

Wan Nur Zahidah W.Z., Syahida M., Raja Arief Deli., R.N & Norhida Arnieza M. · Asian Food Science Journal · 2025

This study evaluated the sensory properties, microbiological safety, and antioxidant capacity of three formulated instant botanical premix drink from roselle, kale and beetroot (F1, F2, and F3). Sensory analysis revealed significant differences among formulations, with F3 achievi...

Open access Research Article 10.9734/afsj/2025/v24i10820

Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous

Ayo J. A., Ibrahim A. N., Orafa, P. N., Omolagu A. C., Gbuusu, B. & Vongfa A. C. · Asian Food Science Journal · 2024

The quality of couscous produced from acha, cowpea and carrot flour blends were investigated. The chemical composition, functional and pasting properties of acha, cowpea and carrot flour blends and sensory properties of the couscous prepared from acha, cowpea and carrot flour ble...

Open access Research Article 10.9734/afsj/2024/v23i1694