| A study was conducted to develop a nutrient rich snack product sev by using multiple flours i.e. soybean flour, bengal gram flour and rice flour to check its storage stability and nutritional values. Soybean flour is used as key flour which is rich in protein. The main objective to incorporate rice flour is to provide crispiness and instant energy to the sev whereas Bengal gram is rich source of protein, iron and calcium. Chickpea and soybean is an important legume with a rich source of protein and dietary fiber. In present study soybean flour, rice flour and bengal gram flour with spices like cumin, asafoetida, chilli powder and turmeric was taken for preparation of multigrain Sev. To evaluate the acceptance of consumers four different combinations of these ingredients were made i.e. S1 to S4 simultaneously (soybean flour, bengal gram flour, rice flour, spices) i.e. S1 (45:45:05:05), S2 (50:35:10:05), S3 (55:25:15:05), S4 (60:15:20:05). The sensory properties were judged on the basis of colour, appearance, texture, taste and overall acceptability by using 9 point Hedonic scale. On the basis of samples it was concluded that S3 (55:25:15:05 ratio of soybean flour, bengal gram, rice flour and spices) was highest acceptable with respect to all sensory attributes and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and energy value 45.99, 8.99, 4.76, 36.22 and 545.90 percent respectively. The selected sample was packed in LDPE and stored at ambient temperature (30 ± 4⁰C) for 90 days of storage study. Then the sample was evaluated at the beginning and at interval of 15, 30, 45, 60, 75, and 90 days for chemical and microbiological analysis in order to study the storage stability of the product. The result shown the slight increase in moisture and peroxide value while decrease fat content and microbial count of multigrain sev was increased slightly during storage period but sev was acceptable upto 90 days. |
