Downloads: 5 | Views: 247 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1

Analysis Study Research Paper | Food & Nutrition | India | Volume 11 Issue 10, October 2022 | Popularity: 5.3 / 10

Rate This Article!      

Utilization of Multi-Mix Flour in the Preparation of Snacks

Venkata Tarun Kumar Kitchamsetty, Dr. Bala Neeru, Verma Anisha

Abstract: The present study entitled "utilization of multi-mix flour in the preparation of snacks" was undertaken with the objective to develop snacks. Made from safe, hygienic and healthy food materials. The product developed was Muruku, and Cracker are the products that are highly nutritious and healthy. The research was conducted during the year 2022 in Food lab of Department of Food Nutrition and public health, Ethelind College of Home science, Sam Higginbottom University of Agriculture. Technology and Sciences, Prayagraj. The present study was undertaken with the objectives to develop a multi-mix flour "Muruku and Cracker" by the incorporation of Rice flour, Brown rice flour and Sorghum flour at different levels of Muruku 40, 45, 15 percent and cracker 40, 30, 30 percent respectively. Sensory evaluation with respect to color and appearance, body and texture, taste and flavor and overall acceptability was done by five panel members using the nine-point Hedonic scale. Proximate chemical analysis of the developed food products for moisture, total ash, protein, crude fiber and fat were determined by A0AC (2005) method, calcium and iron was estimated by colorimeter. The value of carbohydrate and energy was calculated by difference method. On the basis of results, it was concluded that the sensory attributes of the prepared products with different treatments T2 (Rice flour 40%), (Brown rice flour 45%) and (Sorghum flour 15%) of Muruku and T2 (Rice flour 40%), (Brown rice flour 30%) and (Sorghum flour 30%) of Cracker were highly accepted by the panel members, muruku and cracker were good sources of energy, calcium, fiber, protein and fat content, it shows that nutritive composition of the prepared products were significantly increased as the incorporation level increased.

Keywords: Rice flour, Brown rice flour, Sorghum flour Muruku, Cracker Chemical Composition, Organoleptic, Nutritional Composition, Cost calculation

Edition: Volume 11 Issue 10, October 2022

Pages: 815 - 819

DOI: https://www.doi.org/10.21275/SR221016184325

Make Sure to Disable the Pop-Up Blocker of Web Browser

Click to Cite this Article

Similar Articles