International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 12, Issue:11, November, 2023

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2023.12(11): 25-34

Sensory, Physico-Chemical, Microbial and Textural Changes in Ragi and Milk Solids Based Extruded Snack Food during Storage
Arunkumar1, Amitkumar Manojbhai Patel2, Niranjan3* and Smitha Balakrishnan2
1Amul Dairy, Mumbai India
2SMC College of Dairy Science Anand, Kamdhenu University Gandhinagar, Gujarat, India
3Manmul Cooperative Mandya Karnataka, India
*Corresponding author

The increasing demand for the healthy snack foods has been growing over the past five years. Cereals play a crucial role in human diet and nutrition. The protein quality of cereals can be enhanced by combining it with other rich sources of protein. Whey-based components have attracted a considerable attention in recent years owing to their potential as functional food ingredient as well as nutritional supplements. Whey protein is the best source for milk protein fortification in junk foods.The ragi and milk solids based extruded snack food and control samples were stored at 37±2°C after packaging in MET PET. Changes in physico-chemical, sensory and textural properties were analyzed along with microbiological quality at 10-day intervals.Sensory scores, fracturability for experimental sample and control decreased while moisture, water activity and hardness increased during entire storage period. Standard plate count decreased, while coliform count and yeast and mold count were not detected up to 120 days of storage.

Keywords: Whey protein concentrate, extruded snack food, extrusion cooking, twin screw extrude

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How to cite this article:

Arunkumar, Amitkumar Manojbhai Patel, Niranjan and Smitha Balakrishnan. 2023. Sensory, Physico-Chemical, Microbial and Textural Changes in Ragi and Milk Solids Based Extruded Snack Food During Storage.Int.J.Curr.Microbiol.App.Sci. 12(11): 25-34. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.