Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 4125-4130
DOI: https://doi.org/10.20546/ijcmas.2018.708.429


A Comprehensive Analysis of Ready to Eat Snack Food
Reeta Mishra, Y.D. Mishra, B.P.S. Raghubanshi and P.P. Singh
RVSKVV- Krishi Vigyan Kendra, Morena (M.P.), India Directorate of Extension Services, RVSKVV-Gwalior (M.P.), India
*Corresponding author
Abstract:

Ready to eat snack food (sattu) was enriched with soy and pearlmillet flour. Sattu were evaluated for nutrient and sensory characteristics. In nutrient estimation of sattu, moisture content was found maximum in treatment C, while protein, fat, ash, calorie content and iron content was maximum in treatment D. The carbohydrate was found maximum in treatment C and calcium content was maximum in treatment E. Best treatment was D among C, D and E. The soy and pearlmillet flours fortified sattu had good shelf life. The product is ready -to-eat so don't require much time for preparation. It is a compact source of energy and nutrients including protein, fat, iron, calcium etc. Organoleptic test of sattus showed that with regard to flavour and taste, body and texture, colour and appearance and overall acceptability, sensory characteristics of D were found to be the best. The other treatments C and E were also found acceptable. Sensory scores indicated high acceptability for fortified ready to eat snack food sattu samples. Protein and fat contents of sattu increased with increasing soy and pearl-millet fortifications. The implication of these results will be realized in designing protein- energy enriched products based on pearl millet and soy flours, especially for pearl-millet and soybean growing regions in the Morena district of Madhya Pradesh.


Keywords: Soybean, Pearl millet, Ready to eat snack food, Fortification, Sensory characteristics
Download this article as Download

How to cite this article:

Reeta Mishra, Y.D. Mishra, B.P.S. Raghubanshi and Singh, P.P. 2018. A Comprehensive Analysis of Ready to Eat Snack Food.Int.J.Curr.Microbiol.App.Sci. 7(8): 4125-4130. doi: https://doi.org/10.20546/ijcmas.2018.708.429