Consumption Pattern of Indian 'Chat' Based Snacks and Formulation of Millet Based Snack 'Poories'

Whole grains have a long history of use in human diet. They are universally recommended as an important part of the diet as they are rich source of energy, carbohydrate, protein and fiber. The present study was carried out with an objective to determine consumption pattern of ‘chat’ based snacks, and to formulate millet based snack ‘poories’ used for ‘chat’. The formulated products were evaluated for nutritional composition, sensory quality and storage stability. A control product (with whole wheat flour) and three sets of experimental products (with millet flour incorporation, 40% and 60% of either foxtail, sorg humor little millet) were prepared. Results showed that chat based snacks, mostly sold through street vendors were consumed frequently by the respondents. Control product had highest fat content (36.87g/100g), while others had lower range. Iron content ranged between 5.31-6.76mg/100g. Calcium was high on account of addition of an additive. Both free fatty acid and peroxide value were low in fresh products and in products stored under refrigeration for 7 days and a little higher at room temperature storage, however, it was still in acceptable range indicating good storage stability of formulated products. Most of the millet incorporated products were acceptable on par with control sample. In conclusion, millet flours can be incorporate while preparing snack ‘poories’ for health reasons.

Keywords: Nutritional composition, sensory quality, storage stability, consumption pattern, snack foods.