Vol. 10, Issue 9 (2021)

Author(s):
RB Kshirsagar, PP Thakur and BA Jadhav

Abstract:
The aim of the study was to develop nutritionally rich cracker by incorporation of guar meal protein isolate. The physical properties of developed test crackers had weight between 13.12 to 13.40 g, highest spread ratio and puffiness was observed for sample C0 viz 13. 92 and 3.43%. The proximate composition revealed a high protein content of 16.36% for C3 sample, while texture analysis revealed a hardness of 17.12 kg for C1. The C2 test food cracker revealed highest food acceptability and was microbially safe for 90 days.