Development of Millet and Soybean Based Ready-to-Eat Snack Food Chakli

Sumedha Deshpande; Krishna Jha

doi:10.52151/jae2014513.1555

Authors

Sumedha Deshpande Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038 (M. P.) Author
Krishna Jha Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038 (M. P.) Author

DOI:

https://doi.org/10.52151/jae2014513.1555

Keywords:

Nutritional quality, acceptability, conventional foods, texture profile, sensory evaluation

Abstract

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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