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

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 a rich source of protein and dietary fiber. Millets are nutritionally superior to other cereals. Minor millet Kodo is a nutritious millet with the highest dietary fiber (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 the final product. In the present investigation, the high content of oil in the blends having a high ratio of soy flour may develop off-flavor. Thus it could not be used beyond 20 percent. [ABSTRACT FROM AUTHOR]

Copyright of Asian Journal of Dairy & Food Research is the property of Agricultural Research Communication Centre and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)