International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Studies of formulation and quality evaluation of chia sedds, flax seeds incorporated with quinoa crackers


Ranjeet chunilal kokani, Shital Pralhad Thombare, Zade Shubhangi Ramesh

Recently Consumer demand has increased for healthy snacks. Crackers include high potential to enhance the nutritional value by incorporating natural ingredients. The natural ingredients in cludes finger millets due to rich source of calcium, flax seeds rich source of carbohydrates, chia seeds and quinoa rich in protein. The formulation of quinoa crackers were made by varying levels of ingredients by 3 trials T1, T2 and T3. Among the trials T2 was selected by highest score with following proportion of refined wheat flour, finger millet, quinoa, chia seeds, and flax seeds as 15:35:15:03:22. The Process for Quinoa Crackers begins by grinding Quinoa Seeds, Finger millet. After roasting Chia Seeds and Flax Seeds are grinded. All the flour mixed by adding salt and required spices. After mixing dough was prepared and rolled into thin sheet by cutting with molder and baked at 1500c for 20 min. Proximate composition of Incorporated Quinoa Crackers were Moisture content (4%), Ash (6.2%), Fat (7.66%), Protein (30.62%), Carbohydrate (55.52%) and Energy value (413.5Kcal) were best among all the levels Incorporated Quinoa Crackers prepared recorded highest score in all the quality attributes with highest source of protein. It was concluded that the Incorporated Quinoa Crackers can be stored in HDPE for 2 months at room temperature. So the Incorporated Quinoa Crackers can be satisfy the consumer in accepts and quality.
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