National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was planned to develop ready-to-cook milk based snack “Milk Crisp” by incorporating optimum level of cereals (rice and wheat) and legume based ( green gram and black gram ) flour to evaluate their quality attributes. Incorporation of legume based flour did not show significant (P<0.05) change in pH, but yield increased significantly (P<0.05). There was a significant (P<0.05) decrease in moisture, fat, protein content and gross energy as level of skim milk coagulum decreases in the treatments but carbohydrate and ash content increased in the green gram based products. Significant (P<0.05) improvement in the sensory attributes of milk crisp was noticed by addition of legume flours. Incorporation of green gram resulted in significant (P<0.05) increase in expansion percentage, percentage oil uptake and colour value/ yellowness however, significant (P<0.05) reduction in shear force value.
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