Enhancing the functionality of extruded snack (namkeen) using indigenous ingredients of Uttarakhand, India: A predictive modelling approach for shelf-life optimization

Enhancing the functionality of extruded snack (namkeen) using indigenous ingredients of Uttarakhand, India: A predictive modelling approach for shelf-life optimization

Abstract This study aimed to assess the impact of incorporating indigenous ingredients of Uttarakhand, India, on the properties of flour and the development of extruded snack (namkeen). Initially, the physico-chemical, pasting properties, surface morphology, techno-functional properties, and element...

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Bibliographic Details
Main Authors: Rohan Kandpal, Subrato Anand, Aditya Choudhary, Tanya Kunwar, Arun Kumar Gupta, Ravneet Kaur, Avinash Kumar Jha, Hemanta Chutia, Bindu Naik, Vijay Kumar, Hilal Ahmad Makroo, Sarvesh Rustagi, Milad Tavassoli
Format: Article
Language:English
Published: Springer 2025-03-01
Series:Discover Food
Subjects:
Pasting properties
Functional food
Food security
Baranyi equation
Composite flour
Online Access:https://doi.org/10.1007/s44187-025-00333-6
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https://doi.org/10.1007/s44187-025-00333-6

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