Taro (Colocasia esculenta) is a root crop that remains largely underutilized and undervalued
despite its abundance and affordability. In comparison to other root vegetables, such as …

Urea is also known as carbamide, an inexpensive and eco-friendly additive for starch
functionalization. This article reviews the potential role of urea in starch modification, with the …

The oral processing of yogurt is a dynamic process involving a series of deformation
processes. Rheological knowledge is essential to understand the structure and flow …

Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most
popular tubers among the Araceas family. Their chemical composition related to their …

Unripe plantain (Musa paradisiaca L.) is rich in nutrients including minerals, vitamin C, and
carbohydrates particularly resistant starches with prebiotic properties. However, the fruit is …

Background Yoghurt is one of the most popularly consumed fermented products which
provides several nutritional benefits. Yoghurt products often include flavour and colour …

The objective of this study was to produce camel milk yoghurt with desired qualities using
optimized processing conditions (fermentation time) and ingredients (stabilizer and calcium …

The combination of multiple strains and multiple species in lactic acid bacteria-based
fermented milk offers the potential for nutritional and sensory attributes, making it an …

Objective: This study aims to investigate the nutritional composition and rumen fermentation
attributes of the tithonia plant (Tithonia diversifolia) treated with Lactobacillus bulgaricus …

Curd and yogurt is rich in protein, calcium, magnesium and other vitamins and considered
as beneficial for diabetics. The present study delves into another aspect of curd and yogurt; …