The Indian Journal of Nutrition and Dietetics

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Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF


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1 Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, India
     

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Extrusion cooking teciinoiogy, high temperature-short time processing being used increasingiy in the food industries for the development of new products such as cereal-based snacks including dietary fibre, baby foods and breakfast cereals.
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  • Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF

Abstract Views: 262  |  PDF Views: 0

Authors

D. Mridula
Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, India
Dilip Jain
Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, India
K. K. Singh
Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, India
R. T. Patil
Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, India

Abstract


Extrusion cooking teciinoiogy, high temperature-short time processing being used increasingiy in the food industries for the development of new products such as cereal-based snacks including dietary fibre, baby foods and breakfast cereals.