Development of ready-to-eat extruded snack fortified with dehydrated beetroot powder and Chekurmanis leaf powder
Author(s):
Shilpa HS, Sadananda GK, Dr. GJ Suresha, Dr. Shivapriya Manchali, Dr. S Mohan Kumar, Dr. MB Darshan and Dr. Shivananda Hongal
Abstract:
Globally, there is an increase in demand for Ready-To-Eat food products due to busier lifestyle of consumers and their rising income levels. Rapid industrialization and urbanization of Indian people has also led to very high demand for Ready-To-Eat foods. Among the category of RTE foods, the extrusion cooking technology attracts vast majority of consumers, especially youth and children. Hence, an investigation was carried out to develop a Ready-To-Eat extruded snack fortified with dehydrated beetroot powder (2, 4, 6, 8 and 10%) and chekurmanis leaf powder (2, 4, 6, 8 and 10%). The fortified RTE extruded snacks were subjected to physical analysis and organoleptic evaluation. According to the investigation, fortification with 10 per cent of dehydrated beetroot powder (T2) and 6 per cent of dehydrated chekurmanis leaf powder (T6), salt and masala to the base flour combination (50% maize, 40% arrowroot flour and 10% greater yam flour with 18% moisture) showed best organoleptic acceptance.
How to cite this article:
Shilpa HS, Sadananda GK, Dr. GJ Suresha, Dr. Shivapriya Manchali, Dr. S Mohan Kumar, Dr. MB Darshan, Dr. Shivananda Hongal. Development of ready-to-eat extruded snack fortified with dehydrated beetroot powder and Chekurmanis leaf powder. Pharma Innovation 2023;12(2):2213-2218.