Development and quality evaluation of value added Khakhra using different variety and proportion of flour

Abstract

Khakhra is a popular vegetarian roasted ‘Gujarati’ Indian thin cracker bread or snack item made from whole wheat flour and oil. In present investigation efforts were made to prepare khakhra by using different proportions and variety of flours i.e. S0, S1, S2, S3, S4, S5 and S6. Considering all sensory quality parameter, the overall acceptability of S2 was found highest followed by S1 and S3. Physico-chemical and nutritional profile of final product i.e. khakhra was carried out. The results revealed that khakhra contained 17.2 cm diameter, 2.85mm thickness, 15g weight and 1.67 kg hardness respectively. Chemical profile analysis revealed that 11.07% crude protein, 1.83% crude fat, 69.57% carbohydrates and 5.33% ash respectively. Mineral profile analysis revealed that khakhra contained 12.75% Iron.