title: Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.
abstract: A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.0 ± 0.07 g, fat 14.5 ± 0.72 g, carbohydrates 59.0 ± 1.20 g and dietary fiber 6.3 ± 0.04 g per 100 g of mix. The sensory evaluation of the product revealed that color, taste, texture, aroma, appearance and overall quality were in acceptable range with mean score of 6.8. Shelf life of the product was about 90 days under normal conditions when stored in low density polypropylene pouches. The work indicates the potential of using coarse cereals and legumes for preparation of nutritious food for societal program.
authors.affiliation: Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: P M
authors.initials: PM
authors.lastname: Pradeep
authors.affiliation: Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: Usha
authors.initials: U
authors.lastname: Dharmaraj
authors.affiliation: Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: B V
authors.initials: BV
authors.lastname: Sathyendra Rao
authors.affiliation: Department of Sensory Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: Amudha
authors.initials: A
authors.lastname: Senthil
authors.affiliation: Department of Food Packaging Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: N S
authors.initials: NS
authors.lastname: Vijayalakshmi
authors.affiliation: Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: N G
authors.initials: NG
authors.lastname: Malleshi
authors.affiliation: Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: Vasudeva
authors.initials: V
authors.lastname: Singh
keywords: Functional properties; High temperature short time treatment; Physicochemical characteristics; Popping; Sensory qualities; Shelf life studies