Development of Potato and Barnyard Millet Based Ready to Eat (RTE) Fasting Food

In view of the health conscious demography and incr easing preference towards use of oil free products by peop le, the present work was undertaken to develop microwave puffed barnyard millet based ready-to-eat (RTE) fasting foods. The experiment was conducted to develop cold extrudate, followed by microwave puffing, oven toasting to prepare ready- to-eat fasting foods. The microwave puffed product was well comparable with products available in market as per the sensor y evaluation. The fat and ash content were least affected due to processing w hile protein content was found to be decreased due to oven toasting. The oil content in microwave puffed product was considerably less as compared to that in oil fried product.

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