Author(s):

SD Katke, VS Pawar and Mohammed Abdur Rahman

Abstract: The present investigation focuses on standardizing the process for composite flour (Chickpea, Water Chestnut and Rice flour) RTE extruded product. Composite flour in the ratio of (40:25:35) was found to be more acceptable with respect to nutritional & quality parameters for preparation of RTE extruded product. The assessed techno-economic feasibility of prepared RTE extruded snack food shows more profits with better consumer acceptability & will open an avenue for health-conscious consumer market.

Pages: 2497-2500  |  908 Views  309 Downloads

Download (502KB)