Development and quality assessment of chakli (crunchy snack) prepared incorporating garden cress seed, green gram flour and rice flour
Trupti Phuge, Shanta peter, Dr. Parimita, Shivangi Sharma
Traditional foods play an important role in local identity, consumer behaviour, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. “Chakli” is one of the traditional fried snacks that can be produced using different combination of ingredients. Cereal chakli is popular product and at present they are mostly made from garden gram, rice and green cress etc. Considering the physico-chemical and nutritional composition of garden gram, rice and green cress. The present investigation of development and quality assessment of chakli (crunchy snack) prepared by incorporating garden cress seed, green gram flour and rice flour by the standardization of recipe and study its effect on nutritional composition and sensory characteristics. From the results it was observed that the carbohydrate decreased in the ranged from (61.84 - 51.90 per cent) and increased in Protein(10.96-15.06per cent) and fat (22.06-27.27 per cent), Crude fibre(3.03-3.43 per cent ),ash%(2.22-3.00 per cent),moisture% (2.58-2.72 per cent) Anti-oxidant(3.98-11.12 per cent) in chakli formulations. Sensory evaluation like (color and appearance, body and texture, flavor and taste and overall acceptability) was evaluated by trained panelist using 9 point hedonic scale. The most acceptable chakli was analyzed for organoleptic analysis of chakli has colour & appearance (8.67 - 7.65), Flavour and taste (8.70 - 7.46), Body and texture (8.82 - 7.12) and overall acceptability (8.73 - 7.41) of product. The different formulations of garden cress seed, green gram flour and rice flour in the ratio of T1(100:00:00), T2 (70:25:5) and T3 (70:20:10) and T4 (70:15:15) are prepared. The chakli was found to be significantly improved in nutritional value. Hence the prepared chakli may become nutritionally balanced and have nutraceutical properties.