Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal
of this study was to create oleogel by combining corn oil and sunflower oil and utilizing …

The quality cookies were prepared from 50% maida and 50% kodo millet flour (CMKF50).
The selected treatments were packed in LDPE and PP and stored at ambient (30±4 0 C) for …

Over millennia, flaxseeds and fennel seeds have captured greater attention owing to the
broad spectrum of bioactive compounds and their respective therapeutic potential. They are …

Tomato waste products (peels and seeds) are rich source of nutrients and bioactive
substances, which play a significant role in enhancing the nutritional profile and prolonging …

The present research work was carried out to explore the possibility of utilization of
underutilized but highly nutrient rich barnyard millet in cookies. Preliminary experiments …

Wheat (Triticum aestivum) belonging to family Poaceae is the basic cereal consumed in
many countries as a staple food and categorized based on protein, ie hard wheat (> 10%) …

The present research work was carried out to explore the possibility of utilization of
underutilized but highly nutrient rich little millet in cookies. Preliminary experiments were …

This project was undertaken at Food Technology Section, Post Harvest Research Centre,
AARI, Faisalabad, Pakistan during 2014-15 to study the production of carrot pomace powder …

The quality biscuits were prepared from 50% browntop millet flour and 50% maida
(BMBF50). The selected treatments were packed in LDPE and PP and stored at ambient …

The present research work was carried out to explore the possibility of utilization of
underutilized but highly nutrient rich garden cress seed in cookies. Preliminary experiments …