Development of Nutritious Convenience Extruded Snacks Using Composite Flour of Sorghum, Maize and Sweet Potato

Development of Nutritious Convenience Extruded Snacks Using Composite Flour of Sorghum, Maize and Sweet Potato

The present study was aimed at utilization of underutilized crops such as sorghum, maize and sweet potato in development of nutritious convenience foods. Home scale atta chakki was used to mill sorghum (PSC-4) and maize (PMH-1) to obtain whole flours. Method for obtaining flour from sweet potato (PS...

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Veröffentlicht in:International journal of food and fermentation technology 2021-12, Vol.11 (1&2), p.1-19
Hauptverfasser: Tegeye, M E, Kaur, A, Bhise, Suresh, Singh, B
Format: Artikel
Sprache:eng
Schlagworte:
Acceptability
Bulk density
Carotene
Celiac disease
Convenience foods
Corn
Crop diseases
Crops
Developing countries
Dietary minerals
Extrusion
Extrusions
Flour
Food science
Gluten
Grain
Independent variables
LDCs
Moisture effects
Potassium
Potatoes
Prepared foods
Proteins
Response surface methodology
Shelf life
Snack foods
Sorghum
Sweet potatoes
Wheat
β-Carotene
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Zusammenfassung:The present study was aimed at utilization of underutilized crops such as sorghum, maize and sweet potato in development of nutritious convenience foods. Home scale atta chakki was used to mill sorghum (PSC-4) and maize (PMH-1) to obtain whole flours. Method for obtaining flour from sweet potato (PSP-21) was standardized. Formulation for ready-to-eat extrudates (RTE) was optimized using response surface methodology (RSM). Feed moisture (FM) was the most significant (p
ISSN:2249-1570
2277-9396
DOI:10.30954/2277-9396.01.2021.1