Vol. 10, Issue 8 (2021)

Author(s):
V Pragathi, S Suchiritha Devi, T Kamalaja and B Gayatri

Abstract:
Snack foods are being exploited over a longer time to improve the nutritional status of a person. India has over 1500 varieties of snack foods which are consumed by all age groups. Incorporating millets and whey protein isolates into snack foods can help to develop new products along with improved protein and other nutrients. Because of increased trend in the consumption of novel snack items, an attempt was made to develop crackers by incorporating multi millets, whey protein isolates and defatted soya flour using baking technology like 2.5%, 5.0% and 7.5% whey protein isolates proportions, finger millet, foxtail millet, pearl millets in (10%: 20%: 20%) proportions, defatted soya flour (5%) and refined wheat flour (22.5%, 20% and 17.5%). Sensory evaluation by 15 semi trained panel members revealed that 2.5% whey isolates incorporated formulation was more acceptable in terms of colour, flavour, taste, texture, bitterness and overall acceptability when compared to other formulations.