• Dr. Anupama N. Devkatte
• Deepti N. Chaudhari
• Pranjali Korde
• Chaitali Kulkarni

Snack foods, being one of the major food categories of the global health and wellness market, are becoming a major focus of new product development in the food industry. Generally, a snack is a smaller portion of food than our regular meal can consume between meals. Snacks are of different varieties can make quickly, satisfy the consumers, less perishable, more durable and more portable than prepared food. Khakhra is a very thin, crispy, crunchy, healthy and flavoured snack product usually served as a breakfast dish and mostly common in the Gujrat and Rajasthan. The present study was conducted to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of rajma flour (Kidney beans) as a protein source and Spinach as it is rich in iron and has many health benefits. This khakhra were prepared by using 700 g wheat flour, 300 g rajma flour and 500 gm spinach leaves paste along with some spices, and veg Manchurian seasoning is also used. This nutritionally enriched khakhra were evaluated organoleptically using nine point scale. It provides (195.9) Kcal energy, (5.2 g) protein, (42.2 g) carbohydrates, (0.7 g) fat, (4.9 mg) iron, (3.0 mg) calcium, and (1.8 %) moisture as compared to control khakhra. Thus, the results of the present study suggest that the incorporation of Rajma flour and Spinach paste improves the nutritional quality of the product.

Indian Traditional Snacks, Rajma flour, protein, Iron

"Development of Nutritionally Enriched Khakhra", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.104-108, May-2019, Available :http://www.jetir.org/papers/JETIRBL06017.pdf

"Development of Nutritionally Enriched Khakhra", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp104-108, May-2019, Available at : http://www.jetir.org/papers/JETIRBL06017.pdf