Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF

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Authors

  • D. Mridula
     Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab ,IN
  • Dilip Jain
     Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab ,IN
  • K. K. Singh
     Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab ,IN
  • R. T. Patil
     Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab ,IN

Abstract

Extrusion cooking teciinoiogy, high temperature-short time processing being used increasingiy in the food industries for the development of new products such as cereal-based snacks including dietary fibre, baby foods and breakfast cereals.

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Published

2011-05-01

How to Cite

Mridula, D., Jain, D., Singh, K. K., & Patil, R. T. (2011). Physico-Chemical and Sensory Characteristics of β-Carotene Rich Extruded Snack Food with Chickpea Dhal/DSF. The Indian Journal of Nutrition and Dietetics, 48(5), 197–207. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4669

Issue

Volume 48, Issue 5, May 2011

Section

Original Articles

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