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Quality of nixtamalized, sprouted and baked multigrain chips.

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Title Quality of nixtamalized, sprouted and baked multigrain chips.
Not Available
 
Creator D Agrahar-Murugkar, A Zaidi, S Dwivedi
 
Subject Cereal foods, Texture, Colour, Legumes, Multigrain chips, Sprouting, Particle size, Physical properties
 
Description Not Available
The purpose of the study was to discover whether incorporating flours with high nutritive value
along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a highquality
healthy alternative for corn-based snacks.
Design/methodology/approach – Flours of nixtamalized cereals-corn, wheat, rice and sorghum and
sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multigrain
chips. The particle size and physical properties of flour and nutritional, functional and textural
properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and
sprouting of legumes in the development of chips.
Findings – Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly
(p < 0.05) smaller particle size of 24.6 mm compared to T1 24.8 mm, C1 29.3 mm and C2 31.7 mm. T2 and C2
had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour
needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which
was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was
significantly (p< 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale.
Originality/value – The developed chips are superior in terms of higher protein and minerals with better
organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn
chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative
to corn-based fried snacks.
Not Available
 
Date 2021-08-17T04:32:33Z
2021-08-17T04:32:33Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/57392
 
Language English
 
Relation Not Available;
 
Publisher Not Available