Development and evaluation of garlic incorporated ready-to-eat extruded snacks

Abstract

The present study was carried out to develop and evaluate ready to eat extruded snacks incorporated with garlic powder at various levels (5 %, 10 %, 15 %, 20 %). The organoleptic evaluation was conducted for the developed products and the well accepted products were selected for further studies like physical properties and shelf life (stored at room temperature for 2 months). The organoleptic evaluation of the developed snacks revealed that 15 % and 20 % garlic incorporated snacks were not acceptable due to strong garlic flavor, therefore T 1 (control), T 2 (5 % garlic) and T 3 ( 10 % garlic) were selected for further studies. The physical properties showed significant changes with incorporation of garlic powder at 0 %-10 % level. There was an increase in mass flow rate, tap density and bulk density but decrease in the water holding capacity, oil absorption capacity and expansion ratio. The water soluble index and moisture retention of the products showed the same values for all the three selected treatments. The products were packed by ordinary, nitrogen and vacuum packing and stored for 2 months. It was found that there was an increase in moisture content and microbial load, however the increase was within limits. The increase in the moisture content was low in nitrogen packed products where as the microbial load decreased with increase in the percentage of garlic incorporation. The nitrogen and vacuum packed products showed less microbial load than the ordinary packed products. Garlic powder can be incorporated at 5 and 10 % levels in ready-to-eat extruded snacks with well acceptability and can be stored for a period of 2 months with nitrogen packing as an effective packaging.

Nutritional improvement of bhujia by incorporating colored bell peppers

“…These phytochemicals have also been found to be vital for the healthy functioning of the brain (Imran et al, 2019). As a result, incorporating nutritious, readily available, and cost-effective bell peppers into snack formulations can help to solve the problem of post-harvest losses of capsicum along with improving the nutritional value of the traditional snacks which will affordable, nutritious, low in fat with a long shelf life (Haritha et al, 2014). Among all the traditional snacks, bhujia is a common snack in all Indian households.…”