Increased dietary intake of soy is associated with improved health outcomes, making soy a
suitable ingredient for functional foods. However, consumer acceptability of soy-based …

Soy milk made from soybean has prospective to be used as a substitute of milk due to its
health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C …

This study assessed the effect of whey protein substitution with isolated soy protein in
protein bar (PB) formulations at 25%(PB2), 50%(PB3), or 75%(PB1) weight/weight on the …

In recent years consumers are directed their interest toward lowering fat and calorie content
in food products and producing the healthier and therapeutic food products. In the present …

Mostly all Indian are vegetarian and only depends on pulses for their protein need. Protein
malnutrition mainly occurs in children and about 80% of children are suffering from …

Antioxidants, dietary fiber, and phytonutrients are available in plant-based food products
which are getting popularity day by day due to their health advantages. Soybeans are …

Soy milk is an attractive alternative to cow's milk because of its high protein content, lower fat
content and being free of cholesterol and lactose (milk sugar), which millions of lactose …

Objective The aim of this research was to produce new formulations of peanut “paçoca”
candy, replacing peanut flour with Kinako flour, and check if the addition of this ingredient …

Triggerfish (Canthidermis maculata) is one of the fish types which can be used in opak
crackers for the additional nutrition. This research aims to determine (1) the consumer …

Aim: The aim of this study was to develop and evaluate the acceptability of proteinrich in-
between recipes intended as fingerfoods for home usage among older adults with eating …