Processing and Ingredient Effects on Quality Attributes of Maize Cereals
Er. Anshul Dhawan1, Er. Parinder Kaur2
1Er. Anshul Dhawan*,Assistant Professor, Food Technology, Department of Chemical Engineering, VFSTR, Guntur, India.
2Er. Parinder Kaur, Assistant Professor, Food Technology, Department of Chemical Engineering, VFSTR, Guntur, India.

Manuscript received on November 19, 2019. | Revised Manuscript received on November 29 2019. | Manuscript published on 30 November, 2019. | PP: 9741-9745 | Volume-8 Issue-4, November 2019. | Retrieval Number: D9185118419/2019©BEIESP | DOI: 10.35940/ijrte.D9185.118419

Open Access | Ethics and Policies | Cite  | Mendeley | Indexing and Abstracting
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (

Abstract: Snacks are a form of convenient light mealwith attractive taste and texture that not only engages the taste buds of the consumer but can also provide adequate nutrition. Snacks are usually consumed in between major meals. Flaked snack like breakfast cereals is also eaten either in the breakfast time or as an evening snack. However, the critical criteria for snack foods is that it should be attractive such that a consumer should buy again. Snack food industries are looking for attractive and innovative snacks that not only offer a good enjoyable product but also supplies lesser energy with improved nutritional status. Developing a shelf-stable snack food with grains as a major ingredient would require a processing technique with minimum loss of food grains. Breakfast cereal is one of the important and most convenient products which not only can serve as nutrient dense product but could also remarkably enhance the bio-availability of proteins, minerals and also significantly enhances its dietary fiber content. In the present study, the effect of processing i.e. flake making from grain parts (grits) or from grain flour, and final toasting condition such as moisture content of the raw grit flake or flour flake on the quality attributes of the flaked snack has been investigated. The CIE LAB instrumental color space parameters (L*, a* and b*), and the thickness of puffed of the snackshave been correlated with the sensory attributes of the products. The results presented have shown that maize grit based flakes are the best acceptable product with improved sensory and nutritional characteristics.
Keywords: Compression Energy, Grit, Shelf-Stable, Snack.
Scope of the Article: Image Processing and Pattern Recognition.