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Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.

Pradeep, P. M. and Usha, Dharmaraj and Sathyendra Rao, B. V. and Amudha, Senthil (2014) Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. Journal of Food Science and Technology, 51 (12). pp. 3812-3820. ISSN 0022-1155

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Abstract

A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.0±0.07 g, fat 14.5±0.72 g, carbohydrates 59.0±1.20 g and dietary fiber 6.3±0.04 g per 100 g of mix. The sensory evaluation of the product revealed that color, taste, texture, aroma, appearance and overall quality were in acceptable range with mean score of 6.8. Shelf life of the product was about 90 days under normal conditions when stored in low density polypropylene pouches. The work indicates the potential of using coarse cereals and legumes for preparation of nutritious food for societal program.

Item Type: Article
Uncontrolled Keywords: Popping . High temperature short time treatment . Physicochemical characteristics . Functional properties . Sensory qualities . Shelf life studies
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2015 11:49
Last Modified: 09 Jan 2015 11:49
URI: http://ir.cftri.com/id/eprint/11694

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