%0 Journal Article %1 noauthororeditor %A Patel, Dharti Patel | Renuka Singh | Niral %D 2023 %J INTERNATIONAL JOURNAL OF TREND IN SCIENTIFIC RESEARCH AND DEVELOPMENT %K Chickpea, Rolled analysis and evaluation oats, proximate sensory %N 2 %P 454-457 %T Development and Analysis of Chickpea and Oats Crackers %U https://www.ijtsrd.com.com/home-science/food-science/55041/development-and-analysis-of-chickpea-and-oats-crackers/dharti-patel %V 7 %X Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Crackers was produced from the mixture of chickpea and rolled oats and Spices Garlic paste, lemon juice, salt, oil, turmeric powder, chilli powder, oil and black pepper powder. at different combination. Proximate Analysis and sensory analysis were carried out on the crackers for their quality evaluation. The proximate analysis were determined using standard methods. From the result of proximate analysis, the moisture content is 1.37 . Also the other components of ash, fat, protein, carbohydrate and dietary fiber is 3.78 , 8.75g, 20.88g, 65.22g and 11.8 respectively. Sensory evaluation was done to know the acceptability of chickpea and rolled oats crackers. Sensory evaluation was done to know the acceptability of chickpea and oats crackers. It include colour, taste, flavour, texture, appearance and overall acceptability. The sample scored for overall acceptability i.e.8.7. The taste is rated highest scored i.e. 8.6. Also the other components of color, flavour, texture, appearance and overall acceptability is 8.3, 7.5, 7.9, 7.6 and 8.7 respectively. Result from proximate analysis and sensory analysis was shown that product is acceptable. Dharti Patel | Renuka Singh | Niral Patel "Development and Analysis of Chickpea and Oats Crackers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd55041.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/55041/development-and-analysis-of-chickpea-and-oats-crackers/dharti-patel

@article{noauthororeditor, abstract = {Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Crackers was produced from the mixture of chickpea and rolled oats and Spices Garlic paste, lemon juice, salt, oil, turmeric powder, chilli powder, oil and black pepper powder. at different combination. Proximate Analysis and sensory analysis were carried out on the crackers for their quality evaluation. The proximate analysis were determined using standard methods. From the result of proximate analysis, the moisture content is 1.37 . Also the other components of ash, fat, protein, carbohydrate and dietary fiber is 3.78 , 8.75g, 20.88g, 65.22g and 11.8 respectively. Sensory evaluation was done to know the acceptability of chickpea and rolled oats crackers. Sensory evaluation was done to know the acceptability of chickpea and oats crackers. It include colour, taste, flavour, texture, appearance and overall acceptability. The sample scored for overall acceptability i.e.8.7. The taste is rated highest scored i.e. 8.6. Also the other components of color, flavour, texture, appearance and overall acceptability is 8.3, 7.5, 7.9, 7.6 and 8.7 respectively. Result from proximate analysis and sensory analysis was shown that product is acceptable. Dharti Patel | Renuka Singh | Niral Patel "Development and Analysis of Chickpea and Oats Crackers" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd55041.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/55041/development-and-analysis-of-chickpea-and-oats-crackers/dharti-patel }, added-at = {2023-07-11T10:24:26.000+0200}, author = {Patel, Dharti Patel | Renuka Singh | Niral}, biburl = {https://www.bibsonomy.org/bibtex/248c1a8406998ac5fdd927c0d18d140a2/ijtsrd}, interhash = {ba2fa432ec519ae37d9c55ddabffa27e}, intrahash = {48c1a8406998ac5fdd927c0d18d140a2}, issn = {2456-6470}, journal = {INTERNATIONAL JOURNAL OF TREND IN SCIENTIFIC RESEARCH AND DEVELOPMENT}, keywords = {Chickpea, Rolled analysis and evaluation oats, proximate sensory}, language = {english}, month = apr, number = 2, pages = {454-457}, timestamp = {2023-07-11T10:24:26.000+0200}, title = {Development and Analysis of Chickpea and Oats Crackers }, url = {https://www.ijtsrd.com.com/home-science/food-science/55041/development-and-analysis-of-chickpea-and-oats-crackers/dharti-patel}, volume = 7, year = 2023 }