Physico-chemical and sensory evaluation of commercial chakli and developed little millet (Panicum sumatrense) chakli [appendix 3 of the joint technical final report (October 2010 - March 2013)]

Abstract

Many of the products which were traditionally prepared in home or by food service establishments are now channeled through food processing industries. One result is that markets for locally grown millet are diminishing. Replacing rice and wheat flours with millet flour for “chakli” savoury snack food products is the goal of this study. A market survey was done to find the diversified chakli available, optimization of chakli for the processing condition of the flour, shortening added, spice mix and also for frying time and temperature.