Nutritional evaluation of multigrain Khakra
作者： Sheetal Chauhan , Sachin K. Sonawane , Shalini S. Arya
DOI: 10.1016/J.FBIO.2017.06.003
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摘要: Abstract Multigrain foods are being increasingly considered as an approach to improve the nutritional value of products. Khakra, crisp bread from India has huge potential serve a snack beyond local markets. khakra made using mix pearl millet, finger maize, sorghum and whole wheat flour was evaluated for its qualities. Nutritional aspects based on resistant starch content, fiber in vitro protein digestibility glycemic index were evaluated. It found that multigrain had significantly higher total dietary (2.4 g/100 g) than control (1.8 g/100 g). (1.2 g/100 g), lower (52) (85%) when compared with 0.6 g/100 g starch, 55.2 70.2% digestibility.
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