Development, Quality Evaluation and Shelf Life Studies of Extruded Herbal Snack Foods with Fortified Ocimum Basilicum
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 4
Abstract
Extruded herbal snack was developed by using single screw extruder using corn flour, oat flour, and rice flour and Ocimum basilicum paste respectively. After a thorough study and several attempts made to develop this herbal snack with a different portion of ingredients and the shelf life of the product was conducted for about two months. Three different portions of corn flour, oat flour, rice flour and Ocimum basilicum paste were taken in the proportion of (60:20:15:5) for the first sample, (50:30:10:10) for second sample and (40:40:10:10) for the third product sample respectively. Physico-chemical and sensory analysis of the samples was conducted. During the storage of the product, it was observed that the moisture content of the products was increased slightly whereas the other parameters were found to be decreased with the storage time. Among the three samples, the one with 50% and 40% corn flour were found to be acceptable. Depending on the sensory attributes observed, the sample with 50% corn flour was found to be satisfactory during the storage period and is an adequate sample among the three. Therefore, the developed snack is fiber rich and of low calories. Also due to the addition of paste, Ocimum basilicum the prepared snack has the anti-inflammatory and anti-microbial properties and the Ocimum basilicum paste is one of the finest sources of many essential nutrients, minerals and vitamins that are required for the optimum health.
Authors and Affiliations
Mrudula Guggilla
Keywords
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