Development and Evaluation of Corn Starch Fortified Read-To Eat Extruded Product

Abstract

The present study entitled “Development and evaluation of corn starch fortified Read-to Eat Extruded product)” was carried out in the laboratories of Department of Food Technology, RIMT University. Mandi Gobindgarh, Punjab.  The study was conducted with the objectives to develop and evaluate corn starch fortified Read-to Eat Extruded product

Various proportions of corn starch with rice and maize grit were blended.  The control and corn starch fortified extruded snacks were packed and preserved for 60 days at ambient temperature (30+2^oC) for determining its quality and sensory characters at 30 days intervals. During storage the moisture content increased, decrease in crude fat, crude protein, ash and crude fiber, in corn starch fortified Read-to Eat Extruded product during storage. The corn starch fortified Read-to Eat Extruded product scored greater as compared to control in organoleptic evaluation. Acceptable ready to eat corn starch fortified product can be developed by incorporating 15 percent corn starch in formulation of rice and maize grit.