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Development and acceptability of ready-to-eat snack for the institutionalised elderly


Development and acceptability of ready-to-eat snack for the institutionalised elderly



Journal of Food Science and Technology (Mysore) 42(2): 176-179



ISSN/ISBN: 0022-1155

Extruded ready-to-eat (RTE) sweet and savory snacks were developed using maize, green gram dhal and roasted Bengalgram dhal in addition to enrichment with vitamins and iron. The RTE snack was subjected to acceptability studies both at laboratory level by a panel of judges and consumer level by institutionalized elderly and material staff. The products were assessed for their nutritive value and cost compared with commercially available market sample.

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Accession: 004101986

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