Abstract
Development of Extruded Functional Snack Foods from Plants and Dairy Ingredients Employing Response Surface Methodology
Highlights
It has been estimated that 800 million malnourished people exist in developing countries
Using t-test, it was found that mean value of products between dairy whitener (DW) and mango are statistically significant (P
For other two products, the mean values were significant at 1% level which indicated larger effect on protein content
Summary
It has been estimated that 800 million malnourished people exist in developing countries. Development of nutritious foods has been suggested by FAO to combat malnutrition among children for maintaining good health. Extruded snack foods have been increasingly gained popularity for providing safe, nutritious, and wholesome food for poor and undernourished populations for the developing world [1,2,3]. High consumption of such snacks could lead to malnutrition in children and obesity, which leads to several diseases in adults [4]. Consumption of snacks as a meal could be applicable if it could either provides protein of 2.5–3.0 g per 100Kcal; or if 10–12% of total calories are obtained from pro tein; or if the calories gained from consuming the snack was from carbohydrate (55–65%), fat (20–30%) and protein10–15%). One means for rendering fast food items more nutritious is to fortify them with protein, vitamins, minerals etc. [5]
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