Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141 004, (Punjab)
*Corresponding Author's Email: jagbir@pau.edu
Online published on 6 March, 2017.
The different brands of extruded products consumed as snacks were surveyed in the local market and were compared for their listed nutritional status along with textural and functional properties. The snacks were constituted mainly of wheat and maize as well as rice, potato, and grams, soy and pulses. The price of the snacks varied from Rs.147/-to Rs.2000/-kg. The average content of energy, carbohydrates, protein and fat for extruded snacks were 489.34kcal/100g, 22.73, 46.53 and 6.97 percent, respectively. The bulk density varied between 107.69 to 763.64 kg/m3. This information will help to guide the entrepreneurs for product development which is nutritious and made with cheaper source, according to the need and preference of the consumers.
Extrusion, Extruded Snack, Physical, Functional properties
