International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Production of Spicy Pockets enriched by Omega 3 Fatty Acids and Calcium

Authors:Dr. A. N. Devkatte || D. N. Chaudhary, D. D. Toshniwal, P. B. Thube, P. V. Waghmode

Abstract:Snacks are considered as dietary supplement for many consumers who are affected with nutritional related disorders. Hence the aim of this new food product development was to monitor the snacks pattern of consumer during their break-time. This study was also proposed to provide them with the Indian traditional snacks and find the preference of those snacks among the consumers. 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 (NPD) in the food industry. A snack food utilizing multigrain flour as its main ingredient was developed and characterized. Snack product was identified as they are low nutrient content and deep fat fried product with significantly high fat content. Variable samples were prepared by incorporating refined wheat flour, gram flour, rice flour, corn flour, spices, flax seeds, ragi flour etc. Calcium content of Spicy Pockets was almost doubled with the addition of ragi flour. There was an increase in Omega 3 fatty acids in Spicy pocket with addition of flax seeds. Spicy pockets were tried for the proportion of flax seed powder, ragi flour and thus standardized for 10%, 5%, respectively. Study was the most appropriate tool to find out the restoration of Indian traditional snacks among consumers and statistical calculation was carried out. Overall results from this study have shown that the crackers/ wafers were consumed by most of the consumers during their break-time. On the contrary a vast percentage of the consumers preferred our Indian traditional snacks. This study concludes that consumers are in urge to restore our Indian traditional snacks among the consumer.

Keywords: Indian Traditional Snacks, Omega -3, fatty acid, calcium

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DOI: 01.1617/vol5/iss4/pid95806


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Editor-in-Chief

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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IMPACT FACTOR: 2.7

ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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ACCEPTANCE RATIO: 25%
ARTICLES PUBLISHED:00007
PAPER RECEIVED:000028
Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
Contact : editor@ijsem.org

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