This paper is published in Volume-6, Issue-1, 2020
Area
Food and Nutrition
Author
Yugal Dasriya, Rupali Deshmukh, Nishant Gorate
Org/Univ
Sau Vasudhatai Deshmukh College of Food Technology, Amravati, Maharashtra, India
Pub. Date
21 February, 2020
Paper ID
V6I1-1268
Publisher
Keywords
Legumes, Wheat flour, Gram flour, Rice flour, Mung flour

Citationsacebook

IEEE
Yugal Dasriya, Rupali Deshmukh, Nishant Gorate. Preparation of multigrain Khakhra from legumes and study its nutritive values, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Yugal Dasriya, Rupali Deshmukh, Nishant Gorate (2020). Preparation of multigrain Khakhra from legumes and study its nutritive values. International Journal of Advance Research, Ideas and Innovations in Technology, 6(1) www.IJARIIT.com.

MLA
Yugal Dasriya, Rupali Deshmukh, Nishant Gorate. "Preparation of multigrain Khakhra from legumes and study its nutritive values." International Journal of Advance Research, Ideas and Innovations in Technology 6.1 (2020). www.IJARIIT.com.

Abstract

Khakhra is a thin cracker commonly consumed in Gujrat and Rajasthan. Khakhra is more like readymade roasted papad made from mat bean, wheat flour, and oil but there are several varieties of cereals and legumes that can be used in the preparation of Khakhra are available[1]. Grains and legumes have a unique place in human civilization as it serves as an important source of protein, vitamins, and minerals[2]. As technology emerged we developed several products from legumes and cereals like extruded product RTE snacks etc. This paper focuses on the development of Multi-Grain Khakhra. It was prepared by using Wheat, Gram, Rice and Mung flour in standardized proportions flour were mixed with dry ingredient and dough were made by adding milk instead of water. The dough was given the shape of tortia and then Roasted.
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