International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

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.2017.6(10): 4798-4804

Development and Storage Study of Maize and Chickpea Based Extruded Snacks
Gagandeep Singh*, Baljit Singh, Savita Sharma and Arashdeep Singh
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, India
*Corresponding author

The present investigation was undertaken to explore the potentiality of maize and chickpea for the development of extruded products as there is an increasing consumer demand for more nutritious snacks. Maize and chickpea are good source protein and crude fiber. Maize and chickpea in different ratio (100:0, 95:5, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40) were blended in and subjected to extrusion by co-rotating twin screw extruder. On the basis on sensory evaluation 80:20 ratio blend of maize and chickpea was selected for further study. The selected products were stored for three months and evaluated for free fatty acid, moisture, hardness and sensory characteristics. With the progress in the storage period moisture and free fatty acid of snacks increased while hardness of snacks decreased with progress in storage. However, snacks were found acceptable at the end of three months.

Keywords: Extrusion, Maize, Chickpea, Snacks, Overall acceptability, Storage.

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How to cite this article:

Extrusion, Maize, Chickpea, Snacks, Overall acceptability, Storage.Int.J.Curr.Microbiol.App.Sci. 6(10): 4798-4804. doi:
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