Effect of Carrot Powder on Quality of Multipurpose Flour based Snack Food

Abstract

Different combinations of multipurpose flour (flour of rice, wheat and Bengal gram) and three levels of carrot powder (2.5, 5 and 7.5 %) were used for the preparation of fried snack food (sev). The physico-chemical and sensory quality of snack food was evaluated. The fat content ranged between 24 – 35%, moisture content 1.0 – 2.2%, TBA 0.065 – 0.085, FFA 0.26 –0.34%, PV 3.25 – 4.30, pH 7.2 –7.6, hardness 13.32 to 28.92N, while log cfu.g-1 (total plate count) was non-detectable. The prediction equations were also developed.