The leather industry traditionally employs lime and sodium sulfide for unhairing, generating highly alkaline wastewater and significant environmental pollution. This study evaluates the potential of bromelain extracted from different parts of pineapple (Ananas comosus) crown, fruit, peel, and leaves as an eco-friendly alternative for enzymatic unhairing of cowhide, and compares its performance with the conventional …

Sustainable Enzymatic Dehairing of Cowhide Using Pineapple-Derived BromelainRead More

This study was conducted to develop a nutritious cereal blend using different compositions of sprouted green beans (SMB) powder, roasted flaxseed (RFS) powder and corn flour. The main objective was to create a functional cereal enriched with essential nutrients while maintaining good sensory properties. The proximate composition of the cereal was analyzed, and the following …

Development of a Breakfast Cereal Using Sprouted Mung Bean (Vigna radiata) and Roasted Flaxseed (Linum usitatissimum)Read More

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