2023, VOL. 9 ISSUE 2, PART E
In the era of growing demand for healthier and diverse snack options, this study focuses on the development of a nutritious and flavourful multigrain chips by incorporating variety of cereal and millet blends such as Wheat, jowar, bajra, rice, maize, ragi and Bengal gram. The aim of this study is to develop a convenient and nutritious snack alternative that harnesses the nutritional and health, combined benefits of different grains. By leveraging the nutritional benefits of different grains, it is possible to enhance the overall nutrient content and sensory attributes of the product. This study helps to provide the new insights in the field of food development and their formulation, acceptability, and nutritional composition as well. This study involves several stages, including ingredient selection, formulation mixing, processing optimization, nutrients calculation and sensory evaluations. Variety of multigrain flour (MF) blends were formulated (MF1, MF2, MF3) using Wheat, jowar, bajra, rice, maize, ragi and Bengal gram in different proportion for making multigrain chips. The developed multigrain chips exhibit great nutritional attributes, being enriched with dietary fiber, protein, and minerals. Results showed that Formulation MF 3 was well accepted by the expert panel in terms of Nutrition profiles, flavor characteristics, textural attributes, and overall acceptability among all the 3 varieties. The study gives an insight for successful development of cereal and millet based multigrain chips through the utilization of diverse grain mixes underscores the possibilities for novel snack creations that align with contemporary dietary trends and preferences. The study also provides basis for the commercial production of the product using mechanised processes.