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98 articles for “Fat content”
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Significance of TE Domain and Genetic Variations in FASN Gene in Dairy Animals
Abstract: The interest in the bovine fatty acid synthase (FASN) gene has increased during the last few years. FASN is a multifunctional enzyme that catalyzes de novo biosynthesis of long-chain saturated fatty acid, and alteration of this enzyme may affect economic traits including fatty acid composition. FASN is involved in fat metabolism and is an important candidate gene affecting fat composition of milk because of its central role in de-novo lipogenesis …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 6, Issue 3, 2016 · pp. 33–38 Read article
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A Comparative Study on the Nutritional Quality Analysis between BARI Released Potatoes and Wild Varieties of Potatoes Found in Bangladesh
Abstract: Edible flesh from the Bangladesh Agricultural Research Institute (BARI) released potatoes and wild varieties of potatoes was analyzed to compare the nutritional contents which help identify the good quality of potato sample contributing to food and nutritional security. Estimation of moisture, ash, fat, protein, crude fiber and ascorbic acid was conducted using standard Association of Analytical Chemists (AOAC) procedures. The study revealed that the moisture content in BARI released potato …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 8–17 Read article
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Preparation of Vitamin B12-Enriched Curds: A Novel Approach to Address Nutritional Deficiency in Vegetarian Populations
Abstract: Addressing the significant public health challenge of Vitamin B12 deficiency, particularly within India’s substantial vegetarian population (estimated at 35%), this study explored biofortification of the widely consumed dairy product curd (dahi) as a culturally acceptable solution, overcoming barriers of cost, access, and compliance associated with traditional supplements. Researchers isolated bacterial strains from Swiss cheese, presumptively identified as Propionibacterium shermanii based on phenotypic characteristics, and used them to ferment curd under …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 16, Issue 1, 2026 · pp. 1–15 Read article
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Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour
Abstract: The study focused on proximate analysis and sensory evaluation of snacks made from composite flour of sweet potato and wheat flour mixture at various levels. 5 kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun dried. They were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution were made at 25, 50, 75 and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 23–28 Read article
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Optimisation and Assessment of Green Pea Pod Powder (Pisum sativum) Incorporated Cassava Flour-based Instant Noodles
Abstract: The objective of the present study was to develop and optimize Cassava flour-based instant noodles incorporated with green pea pod powder as a source of dietary fibre. The pea pods were washed, blanched, dried and ground in a mixer to obtain the Pea Pod (PP) powder. The instant noodles were prepared by using standard gluten-free noodles formulation with 0%, 5% and 10% PP powder, pre-cooked and fried. The physico-chemical analysis …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article
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Development of Calcium Enriched Jaggery Cubes Using Moringa Leaf Powder
Abstract: According to the World Health Organization (WHO), in India, malnutrition is responsible for more than half of all children’s death. Malnutrition, which refers to nutritional deficiencies, excess or imbalance in a person’s intake of energy and nutrients. To address the problem of malnutrition this study was conducted and calcium enriched jaggery cube was developed. The proportion for the development of calcium enriched jaggery cubes, 88–95 g of solid jaggery was …
Published in Research & Reviews : Journal of Herbal Science · Vol. 14, Issue 2, 2025 · pp. 41–51 Read article
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Review on: Study the Effect of Fermentation on the Value of Teff Injera [Eragrostis (Zucc.) Trotter]
Abstract: ABSTRACTIn Ethiopia, teff is smallest grain used as principal ingredient in formation of injera which is one of the staple foods of the population. It is unique durable crop grown over wide range of environmental conditions and has been utilized as food and supplements to majority of the human diets in Ethiopia. The potential of this grain, as an interesting raw material, for new food product development is due principally …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 10, Issue 2, 2019 · pp. 53–64 Read article
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Utilization of Jackfruit as a Potential Supplement in Yoghurt and Evaluation of Its Nutritional and Commercial Aspects
Abstract: This study aimed to formulate fruit juice yoghurt by incorporating nutritious and flavorful jackfruit juice, known for its health benefits. Jackfruit juice was added at different levels (5%, 10%, and 15%) to yoghurt, and various chemical, microbiological, bioactive compounds, and sensory quality characteristics were analyzed. Statistical analysis revealed that panelist acceptability decreased with increasing fruit juice level. Among the samples, yoghurt with 10% jackfruit juice showed significantly different sensory characteristics …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 1, 2025 · pp. 1–14 Read article
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Development and Acceptability Evaluation of Soy Milk Obtained from Soy
Abstract: Whole soybean is processed to make a rich, creamy milk-like liquid called soy milk. It has a unique delicious flavor. Soy milk makes a great substitute for milk, especially for individuals who cannot tolerate lactose (milk sugar). Soy milk is a good source of high-quality proteins, B-vitamins and iron. Soy milk is also a base for the preparation of many dairy analogs such as soy curd, soy tofu, etc. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 10–14 Read article
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Microflora and Nutrient Changes during 72 hours Fermentation of African Breadfruit (Treculia Africana) Seeds
Abstract: The proximate composition, minerals and microflora of Treculia africana seeds were investigated during a 72 h of fermentation of the seeds. The ash content ranged from 3.28 to 2.25 g/100 g, moisture content: 8.78–9.25 g/100 g, crude protein: 18.98–19.98 g/100 g, fat content: 3.55–2.27 g/100 g, fibre content: 1.29–1.22 g/100 g and the carbohydrate content: 65.2–64.57 g/100 g. For the mineral analysis, Na content ranged from 6.85–6.54 mg/100 g, Mg: …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 3, 2015 · pp. 10–15 Read article
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Effect of Snehpana (Lipid Based Drug Delivery System) with Shatpala Ghrit in Non-Alcholic Fatty Liver Diseases
Abstract: Among all the Drug Delivery Systems, Snehpana (~Lipid Based Drug Delivery System) is being widely used because this facilitates uniform distribution and absorption of fat and water-soluble chemical constituents. Due to their effective size-dependent properties and challenges related to the solubility and bioavailability of water-soluble drugs, this system holds a significant advantage. Numerous studies have highlighted the potential of lipid-based formulations in managing chronic and life-threatening diseases. Shatpala ghrit (SG) …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 12, Issue 1, 2025 · pp. 1–11 Read article
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Significance of Butyrophilin Gene in Relation to Milk Constituents in Dairy Animals
Abstract: Abstract Butyrophilin (BTN1A1) has been classified as member of transmembrane proteins of immunoglobulin family. BTN1A1 is a QTL candidate gene having role in milk production and composition (fat) in dairy animals. The gene product BTN1A1 has function during secretion of milk fat and its expression is tissue specific in lactating mammary tissue. Butyrophilin gene constitutes of a more than 40% by weight of total protein and synthesized as a peptide …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 6, Issue 1, 2017 · pp. 24–30 Read article
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Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation
Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article
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Improving Nutritional Value of Snack Made from Composite Flour of Sweet Potato, Soybean and Wheat Flour
Abstract: The research was designed on improving nutritional value of snack made from composite flour of sweet potato, soybean and wheat flour blends, and the sensory attributes of chinchin snack fortified with sweet potato and soybean flours. Various blends of sweet potato flour, and soybean flour with wheat flour at various levels of substitution were made at 20%, 25%, 30%, 50% and 100% using 100% wheat flour as control sample. Crude …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 2, 2018 · pp. 20–26 Read article
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Review JoEDT N58 Open CPU-Based Milk Collection System
Abstract: The N58 Open CPU-based milk collection system is designed to enhance the efficiency and transparency of milk collection processes in rural and urban dairy operations. By integrating a computerized platform with open-source technology (Open CPU), the system enables real-time monitoring, automatic data logging, and streamlined milk collection from multiple sources. The system allows farmers to register and track their milk deliveries, monitor milk parameters such as fat content and volume, …
Published in Journal of Electronic Design Technology · Vol. 16, Issue 2, 2025 · pp. 17–23 Read article
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AI-Driven Dairy Ledger: Enhancing Efficiency with Machine Learning
Abstract: The dairy business nevertheless has ongoing difficulties with financial management, record-keeping, and operational effectiveness, which frequently lead to resource mismanagement, human mistakes, and revenue losses. These problems are most noticeable on small- to medium-sized farms where manual labor is the primary method. This study introduces an AI-driven Dairy Ledger, a complete machine learning-powered system designed to automate and optimize key dairy functions, such as tracking cow feed orders, managing milk …
Published in Trends in Machine design · Vol. 13, Issue 2, 2026 · pp. 36–46 Read article
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Ghee: Traditional and Industrial Production, Nutritional Value, and Health Effects
Abstract: Ghee is a highly clarified form of butterfat that has been widely used as an important culinary ingredient in South Asian households and traditional practices. This study provides a comprehensive overview of ghee, focusing on its production, characteristics, nutritional composition, major commercial brands, and potential effects on human health. Ghee is produced through the concentration of milk fat, followed by heat clarification and the removal of moisture and milk solids. …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 34–41 Read article
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Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends
Abstract: The research was designed to develop and evaluate the proximate composition of maize- soybean flour blends and the sensory attributes of two maize-based traditional snacks i.e. aadun and kokoro fortified with soybeans. Processed soybean flour was combined with maize flour at 0%, 20%, 25% and 50% respectively to make aadun and kokoro. Proximate composition of maize-soybeans flour blends was investigated. The sensory attributes of aadun and kokoro produced from the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 16–21 Read article
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Current Scenario and Future Prospects of Marine Life as Source of Food and Nutraceuticals: A Review
Abstract: With increasing public awareness regarding health, diet and nutrition, the stage is now to set for the use of seafoods and marine life for the development of functional foods and nutraceutical products. Since times immemorial, fisheries and aquaculture sector have been providing mankind with various benefits including employment, food and even nutraceuticals. Even animals are benefiting from marine life which act as source of nutrition and drugs for them. These …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 11, Issue 2, 2022 · pp. 28–33 Read article
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Evaluation of Shelf-life of Low-fat Paneer from Reconstituted Milk
Abstract: Low-fat paneer was prepared from reconstituted milk (1.5 % fat/12.0 % MSNF) using WPC-80 as fat replacer. It was packed in 12 m polyester + 50 m LD/LLDPE laminated pouches and stored at refrigeration temperature (7+2 °C). The shelf-life of paneer was checked on the basis of sensory and microbiological evaluation. Chemical parameters viz. acidity, free fatty acids and soluble nitrogen content as well as textural properties were also analysed …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 8–12 Read article