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Vol. 10, Issue 7 (2021)

Studies on technology for preparation and quality evaluation of multigrain extruded product chakli

Author(s):
SS Bhosale, BS Agarkar, RB Kshirsagar and BM Patil
Abstract:
The “multigrain extruded product chakli” was developed so as to obtain value addition to the traditional fried product and ultimately provide healthy food. It consists of varied ingredients, mainly sorghum, rice, finger millet, amaranth, green gram, chickpea, black gram which are rich source of carbohydrate and proteins so, they acts as an energy giving ingredients. Due to presence of diversity of ingredients (involving grains, legumes, oilseeds and spices), it will help in enhancing the gut health as well as help in improving the immunity. The present investigation was undertaken to develop two multigrain chakli sample by replacing traditional flour with varying level of malted finger millet and amaranth flour by the Standardization of recipe and study its effect on nutritional composition, sensory and storage characteristics. The most acceptable fortified Chakli was analysed for shelf life study. The different formulations of finger millet: amaranth in the ratio of 10:10 (T1), 15:05(T2) and 05:15 (T3) and (T4) 15:15 and the (T0) control are prepared. The chakli was found significantly improved nutritional value. Hence the prepared chakli may become nutritionally balanced and have nutraceutical properties.
Pages: 1593-1596  |  434 Views  307 Downloads


The Pharma Innovation Journal
How to cite this article:
SS Bhosale, BS Agarkar, RB Kshirsagar, BM Patil. Studies on technology for preparation and quality evaluation of multigrain extruded product chakli. Pharma Innovation 2021;10(7):1593-1596.
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