Open access
Jul 2026
Nutritional, Sensory and Phytochemical Evaluation of High Protein Granola from Quinoa and Amaranth
Background: The utilization of and plant-derived components is on the rise in the formulation of functional foods that improved nutritional and antioxidant characteristics. Methods: Formulations for granola were made using varying level of amaranth, quinoa, foxnut, whey protein isolate, pumpkin seeds and honey. Proxima...
Vishal Raut, Manmath Sontakke, Supriya M. Kamble et al.
· Asian Journal of Dairy and F... · 0 citations