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 |
The purpose of the study was undertaken to standardize processing protocol of fried snack and to evaluate economics of the developed product. Three treatments were prepared with incorporation of rosemary extract (T1), betel extract (T2) and their 1:1 combination (T3) in product by replacing amount (3%) of chicken powder from formulation to evaluate economics of the fried snack. All treatments and control group were deep fried at 1900C for 45 sec. to make the product. In the cost economics, cost of formulation was found highest for group T2. Maximum total net profit was found for control followed by T2, T4 and T1. The break-even point was estimated as ₹ 14,31,707.37 for control while ₹ 24,96,454.21, ₹ 16,33,154.67 and 21,88,047.71 for T1, T2 and T3 respectively. The cost benefits ratio was found highest for control and T3 whereas lowest for T1. The estimated details of economics of the developed product concluded that a viable enterprise can be established by keeping rate ₹ 261, ₹ 241, ₹ 260 and ₹ 230 for rosemary extract, betel extract, their 1:1 combination incorporated product and control respectively.
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