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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 2 (2019)

Nutritional enhancement of extruded snacks by incorporation of oat and soybean flour

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.

Pages: 511-513  |  922 Views  284 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Rathod BM, Gadhe KS, Gaikwad MP and Thakur PP. Nutritional enhancement of extruded snacks by incorporation of oat and soybean flour. J Pharmacogn Phytochem 2019;8(2):511-513.

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