Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal-462 038 (M. P.)
*E-mail: sumedha@ciae.res.in
Online published on 25 December, 2014.
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.
Nutritional quality, acceptability, conventional foods, texture profile, sensory evaluation
