This study focused on the formulation and evaluation of protein-rich snack bars developed using Green gram (Vigna radiata), Chickpea (Cicer arietinum), and Black-eyed pea (Vigna unguiculata) in four different ratios (A: 1:1:1, B: 2:1:1, C: 1:2:1, D: 1:1:2). Sensory evaluation revealed that formulation B (2:1:1) achieved the highest scores across most attributes, including appearance, aroma, …

Development of Legume-Based Snack Bar and its Nutritional, Sensory, Texture, and Microbial PropertiesRead More

As an underutilized resource, Palmyrah tuber flour (PTF) shows potential to serve as a substitute for wheat flour (WF) in multiple food applications. This study investigated the effect of incorporating PTF into pizza base (PB) on its nutritional, functional, and sensory attributes. PB formulations were prepared with varying levels of PTF substituting WF, and the …

Nutritional Functional and Sensory Evaluation of Pizza Base Incorporated with Palmyrah Tuber FlourRead More

The incorporation of bioactive compounds into dairy products has gained increasing attention due to their potential health benefits, including antioxidant, anti-inflammatory, and disease-preventive properties. However, many of these compounds, such as probiotics, vitamins, minerals, enzymes, and omega-3 fatty acids, are highly unstable under adverse processing and storage conditions. Encapsulation has emerged as a promising technology …

Recent Advances and Challenges of Encapsulation in Dairy Systems – A ReviewRead More

Sri Lanka is home to a diverse array of nutritionally rich vegetables, many of which are underutilized due to limited public awareness of their health benefits. This study aimed to assess the level of awareness regarding underutilized vegetables (UUVs) within the Ranawana West Grama Niladhari Division of the Harispattuwa Divisional Secretariat in the Kandy District …

A survey on underutilized vegetables in Kandy District Sri Lanka and a study on nutritional properties of selected underutilized vegetablesRead More

University students may be vulnerable to food insecurity (FI) due to lower purchasing power, increasing housing and food costs. Due to economic crisis affordability may be low. The purpose of this article is to review the food insecurity in university students. This is a mini review on a few papers, research and articles according to …

Food Insecurity in University Students: A Mini ReviewRead More