Effect of Carrot Powder on Quality of Multipurpose Flour based Snack Food
DOI:
https://doi.org/10.52151/jae2013501.1501Keywords:
Snacks, carrot, multipurpose flour, fried, SevAbstract
Different combinations of multipurpose flour (flour of rice, wheat and Bengal gram) and three levels of carrot powder (2.5, 5 and 7.5 %) were used for the preparation of fried snack food (sev). The physico-chemical and sensory quality of snack food was evaluated. The fat content ranged between 24 – 35%, moisture content 1.0 – 2.2%, TBA 0.065 – 0.085, FFA 0.26 –0.34%, PV 3.25 – 4.30, pH 7.2 –7.6, hardness 13.32 to 28.92N, while log cfu.g-1 (total plate count) was non-detectable. The prediction equations were also developed.
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