PREPARATION OF LOW COST SNACKS BY INCORPORATION OF DEVELOPED FLOUR MIXTURES

Abstract

The low cost nutritious recipies namely Maalpua, Shakarpara and Laddoo were prepared by using three combination
of flour mixtures Fm1T1 (100gm wheat flour, sesame seed 5gm, soybean 5gm, peanuts 5gm and drumstick leaves 2gm), Fm2T2
(100gm wheat flour, sesame seed 3gm, soybean 5gm, peanuts 5gm and drumstick leaves 3gm), Fm3T3 (100gm wheat flour,
sesame seed 2gm, soybean 5gm, peanuts 5gm and drumstick leaves 5gm).Nutrient composition of the developed flour mixture
determined using standardized AOAC (2005) methods. Organoleptic evaluation was carried out using nine point hedonic
scale.The nutritive value of the prepared mixture was calculated using the value obtained by analysis of prepared mixture and food
composition tablesfrom the book of Nutritive Value of Indian Foods given by Gopalan et.al 2007.The experiment was replicated
three times and the data obtained during investigation was statistically analysed by using analysis of variance (ANOVA) and
critical difference (C.D.) techniques.Maalpua, Shakarpara and Laddoowere found best in treatment Fm1 T1 with regards to colour
and appearance, body and texture, taste and flavor and overall acceptability. Maalpuawas rich in β.carotene (82.2ug/100g),
calcium (59.7mg/100g) and protein (5.56g/100g), Shakarparawas rich inβ.carotene (69.6ug/100g), calcium (39.3mg/100g) and
protein (5.36g/100g) and Laddooβ.carotene (345ug/100g), calcium (42.8mg/100g) and protein (6.9g/100g), were found highest in
Fm3T3 in all prepared products. The cost of Maalpua ranged between Rs. 3.8 to Rs. 4.6, for Shakarpara was between Rs. 3.6 to
Rs. 4.4 and for Laddoo it ranged between Rs. 11 to Rs. 15.Thus, it can be concluded that the flour mixtures can be successfully
used for the development for low cost nutritious recipes.