Development of traditional snacks products by incorporation of black gram flour and chickpea
Nikhil Solanke, Dr. Pradip Pawar
This research was carried out development of the Indian traditional food products and observed the effect of use of polished and unpolished black gram on snacks products i.e. chakali and sev. This study used different levels of the chickpea and polished and unpolished black gram. In this study snacks are prepared by 50:50% chickpea flour and polished black gram flour for sev and 50:50% chickpea flour and unpolished black gram flour for chakali. The result shows that use of polished black gram flour for sev is more acceptable by taste and overall sensory property while unpolished black gram for chakali is acceptable by their nutritional value.