Singson, Hoitinkim2014-05-292014-05-292012-05http://hdl.handle.net/10625/52742http://krishikosh.egranth.ac.in/handle/1/86777Many 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.Text1 digital file (137 p. : ill.)application/pdfenFOOD SECURITYINDIAVALUE ADDEDFOOD PROCESSINGMILLETFOOD SCIENCENUTRITIONTRADITIONAL FOODThesis