ABSTRACT

Background: Snack foods with desirable qualities including low fat, cholesterol, sugar and calorie content, are poised to register robust growth and support market expansion. Increasing health consciousness along with craving for snack foods is anticipated to result in dynamic demand for low- fat, no-fat, low-sugar, no- sugar, low- carbohydrate, no- carbohydrate, and low- calorie snack foods. The present study was conducted to develop nachos incorporated with beetgreens, soybean flour and wheat flour. Beetgreens is well known to have many nutritional properties which could be easily explored by incorporating it in food products. It is important as it has high content of iron, vitamin C, K, A and B6. Methods: The experimental nachos were made using beetgreens alone and beetgreens incorporated with dried fenugreek leaves (kasoori methi). All the samples were analyzed for their physiochemical characteristics and also analyzed sensorially. Chi-square test was used to determine the significant difference among samples wrt different parameters. Results: The results revealed a significant difference in taste between all three samples (p<0.05). However, there was no discernible difference in overall acceptability (p>0.05), suggesting that the developed snack food could be brought to market shelf without any remarkable difference among different snack foods which are previously developed. Conclusion: Beet green leaves were however not explored before. This study envisaged to bring forth the idea of its incorporation into food products and thereby developing healthy snacks. Key words: Beet green, iron, vitamin A rich, snack foods, etc.
Publication date: 01/04/2023

https://ijbpas.com/pdf/2023/April/MS_IJBPAS_2023_7065.pdf

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https://doi.org/10.31032/IJBPAS/2023/12.4.7065