Author(s):

Rathod BM, Gadhe KS, Gaikwad MP and Thakur PP

Abstract: The present investigation was carried out to assess the suitability of different ingredients in development of extruded snack food and to observe the effect of different ingredients on the sensorial and nutritional properties of prepared snack. The studies were focused on standardizing the concentration of different ingredients to a level of acceptable quality. The multigrain extruded snacks were prepared by 50% chickpea flour and varying concentration of rice flour (50-10%) and oat and soybean flour (10-20%). The results revealed that the extruded snacks prepared from composite flour (Chickpea, Oat, Soybean and Rice flour in the ratios of 50: 10: 10: 30) was found to be more acceptable with respect to mentioned sensorial quality parameters and incorporation of oat and soybean flour in the snack food increased its nutritional value.

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