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Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals

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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.

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Acknowledgments

The authors acknowledge with thanks Mr. Jayaprakashan for the assistance during pilot scale preparation of the product.

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Authors and Affiliations

  1. Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020, India

    P. M. Pradeep, Usha Dharmaraj, B. V. Sathyendra Rao, N. G. Malleshi & Vasudeva Singh

  2. Department of Sensory Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020, India

    Amudha Senthil

  3. Department of Food Packaging Technology, CSIR - Central Food Technological Research Institute, Mysore, 570 020, India

    N. S. Vijayalakshmi

Authors
  1. P. M. Pradeep
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  2. Usha Dharmaraj
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  3. B. V. Sathyendra Rao
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  4. Amudha Senthil
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  5. N. S. Vijayalakshmi
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  6. N. G. Malleshi
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  7. Vasudeva Singh
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Corresponding author

Correspondence to Usha Dharmaraj.

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Pradeep, P.M., Dharmaraj, U., Sathyendra Rao, B.V. et al. Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. J Food Sci Technol 51, 3812–3820 (2014). https://doi.org/10.1007/s13197-013-0949-3

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  • DOI: https://doi.org/10.1007/s13197-013-0949-3

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