Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products.

Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for . Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking .

Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.

A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.

Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma).

Seaweed is a macroscopic marine algae which has been used as human food since ancient times. Food values of seaweed are mainly due to significant amounts of protein, vitamin, mineral, trace elements and dietary fibre apart from substances of antibiotic nature. In this study edible red seaweed Eucheuma (Kappaphycus alvarezzi), was used as an ingredient in the preparation of spice adjunct.

Quality characteristics of blackgram papad.

Twelve commercial samples (S1-S12) of blackgram papad from south Indian markets were studied for sensory and physico-chemical properties, and positioned using canonical discriminant analysis (CDA). Results of analysis revealed perceptible variations in physico-chemical characteristics in both raw and fried papads. The percentage expansion on frying ranged from 32.