1Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi – 110 012 (India)
2Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh-202002 (India)
*Corresponding author: E-mail: k_krishna_374@yahoo.co.in
Online published on 11 April, 2013.
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.
Snacks, carrot, multipurpose flour, fried, Sev
