Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 3 (september 2019) : 257-260

Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

Surendra Kumar Patel, M A Khan, Gajendra Kumar Rana, Mayank Mehra

Affiliations

¹<div>Department of Food Science and Technology,<br />JNKVV, Jabalpur-482004, M. P, India</div>

Submitted02-07-2019|
Accepted14-09-2019|
First Online 08-11-2019|
doi 10.18805/ajdfr.DR-1460

Cite article:- Patel Kumar Surendra, Khan A M, Rana Kumar Gajendra, Mehra Mayank (2019). Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev). Asian Journal of Dairy and Food Research. 38(3): 257-260. doi: 10.18805/ajdfr.DR-1460.

ABSTRACT

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S₃ (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.

KEYWORDS

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Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

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