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Studies on process standardization & quality evaluation of ready to eat (RTE) extruded product by using composite flour
Journal of Pharmacognosy and Phytochemistry · 2018 · Vol. 7(6) · pp. 2497–2500
Abstract
The present investigation focuses on standardizing the process for composite flour (Chickpea, Water Chestnut and Rice flour) RTE extruded product. Composite flour in the ratio of (40:25:35) was found to be more acceptable with respect to nutritional & quality parameters for preparation of RTE extruded product. The assessed techno-economic feasibility of prepared RTE extruded snack food shows more profits with better consumer acceptability & will open an avenue for health-conscious consumer market.
Food Science and Nutritional StudiesFood composition and propertiesStandardizationProduct (mathematics)Composite numberQuality (philosophy)BusinessFood scienceProcess (computing)Manufacturing engineeringAgricultural scienceMathematics
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