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 |
The increasing demand for the healthy snack foods has been growing over the past five years. Cereals play a crucial role in human diet and nutrition. The protein quality of cereals can be enhanced by combining it with other rich sources of protein. Whey-based components have attracted a considerable attention in recent years owing to their potential as functional food ingredient as well as nutritional supplements. Whey protein is the best source for milk protein fortification in junk foods.The ragi and milk solids based extruded snack food and control samples were stored at 37±2°C after packaging in MET PET. Changes in physico-chemical, sensory and textural properties were analyzed along with microbiological quality at 10-day intervals.Sensory scores, fracturability for experimental sample and control decreased while moisture, water activity and hardness increased during entire storage period. Standard plate count decreased, while coliform count and yeast and mold count were not detected up to 120 days of storage.
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