Development of Millet and Soybean Based Ready-to-Eat Snack Food Chakli
2014
Sumedha Deshpande | Krishna Jha
Ready- to- eat snack food chakli was prepared using sorghum, pearl millet and finger millet with defatted soy-flour and medium fat soy flour. Developed product was analysed for nutritional quality, acceptability and textural profile. Incorporation of 50% millet and 15-20% DFSF/MFSF was acceptable. Nutritional analysis revealed that 20% soybean incorporation in the form of defatted soy-flour and medium fat soy-flour enhanced the protein content up to 75-80% and 59-64%, respectively compared to traditional product. Textural analysis showed that incorporation of finger millet with DFSF required higher bending strength.
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This bibliographic record has been provided by Indian Society of Agricultural Engineers