Dietary fibre enriched food is gaining more popularity due to their numerous health benefits.
In this study, papaya peel powder was prepared as a source of dietary fibre to be fortified in …

Dietary fibre enriched food is gaining more popularity due to their numerous health benefits.
In this study, papaya peel powder was prepared as a source of dietary fibre to be fortified in …

The present study was conducted to develop stirred yoghurt by incorporating papaya fruit in
order to improve the nutritional benefit of yoghurt using different inclusion level of papaya …

This study was conducted to develop a flavored yoghurt using papaya (Carica papaya L.)
and evaluate its physical, chemical, and microbiological qualities and sensory acceptance …

This study was carried out to determine the potential of adding Fresh skinned papaya pulp
(FSP) into yoghurt for the improvement of the functional properties of yoghurt and the …

In the present study pomace obtained from orange juice extraction was dried at 70° C. The
pomace powder was utilized for enrichment of yoghurt at three different concentrations viz …

This research was aimed to develop functional drink based on foam-mat drying of papaya.
Papaya pulp was foamed by the addition of 10, 15 and 20% egg white (w/w). Foamed …

An investigation was carried out to find out the feasibility of incorporating palm jaggery to
replace cane sugar and to study the physico-chemical, microbiological and organoleptic …

Fruit yogurts with three different fruit pulps (banana, papaya and watermelon) at a ratio of
5%, 10% and 15% were prepared and stored at refrigeration condition for 15 days to study …

Objectives: The present work is focused on the sensory quality of yogurt produced with high
fibre powder. Methods: Response surface methodology (RSM) was used to optimize the …