2022, VOL. 8 ISSUE 3, PART D
Aim and Objectives: The main aim of the study was to develop a millet-based, energy dense Indian snack enriched with pulses, cereals and oilseeds. Objectives included standardizing the product, conducting sensory evaluation, microbial analysis, evaluating its nutritional value and analyzing its market acceptance.
Methodology: The study consisted of various phases including formulation of idea, preparation and standardization of the product, followed by the sensory evaluation and microbial analysis, analysis of nutritional parameters and analyzing its market acceptance. The product was conceptualized from two already existing popular Indian snacks.
Results and Discussion: A flaky, crispy product with a soft inner core was developed. The sample developed by us was tested and sensory evaluation was conducted on a naive panel. This product received the highest overall acceptable sensory score based on five parameters- taste, texture, smell, appearance and innovation. The microbial analysis was done and approved. Nutritional analysis of the product showed that this product was rich in protein (20%), fiber, amongst other micronutrients, especially iron. This product helped in improving gut function, had antioxidant and immune modulating properties and had an overall impact on the protein status of the subject. The product has a long shelf life when kept in a hermetically controlled condition.
Conclusion: The Chakri Cones so developed were energy dense and free of preservatives and other additives without compromising on the taste and texture in comparison to commercially available products. The nutrient packed Chakri Cones are best suited as a snack for children, adolescents, and adults.