Consumer acceptance study on milk protein enriched extruded snacks
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Authors
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Upasana Yadav
Institute of Home Economics,
University of Delhi
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Ram Ran Bijoy Singh
National Dairy Research Institute,
Indian Council of Agricultural Research, Karnal
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Shalini Arora
Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
Keywords:
Consumer acceptance, Extruded snack, Milk proteins, Nutritional qualityAbstract
The nutritional benefits of milk proteins have not been fully utilized to alleviate problem of protein-malnutrition in India. This study aimed to evaluate and compare the nutritional quality and sensory parameters of new formulated milk protein enriched snack and to determine its potential buyers. The formulated product was optimized using Response Surface Methodology. The optimized product contains moisture 3.66%, protein 24.30%, fat 6.73%, carbohydrate 61.07%, and ash content 4.24%. Results showed that the developed snack contained significantly higher protein and lower fat compared to market samples. Further, consumer acceptance study was conducted with 173 randomly selected probable respondents and it showed that the formulated product was better accepted by the target consumers compared to snacks already available in the market in terms of nutritional quality, color and appearance and ingredients used in formulations. This study showed the potential of composite flour and milk proteins in the snack food sector as a major ingredient for the new product formulation. The developed product could possibly be used to alleviate the protein-malnutrition among the vulnerable groups.
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