National Academy of Agricultural Sciences (NAAS)
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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 |
Snack industry is growing at an unprecedented rate and the consumers demand healthy and nutritious snacks for indulgence and satiation. Likewise, gluten free snacks are the need of the hour and to fill this gap a ready to cook gluten free snack was developed from finger millets by its supplementation in the form of roasted flour or cooked paste with 0, 25, 50, 75 and 100 per cent supplementation in potato flour and the process for the snack preparation was standardized. Sensory evaluation of the snacks shows that the product with the addition of finger millet paste has very good overall acceptability scores as compared to that of finger millet roasted flour. The nutritional profile of the best treatment (P2) shows that the product, besides being energy dense is excellent source of nutrients and will cater to the need of both gluten sensitive and other population.
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