PROJECT NAME :
DEVELOPMENT OF PROCESS TECHNOLOGY FOR CALCIUM RICH EXTRUDED PRODUCT FOR ADULTS
Excess and low calcium diet weakens the human bones. Mainly milk and milk base products are rich in calcium. In this project an attempt is made to develop process technology for extruded products rich in calcium.
Ragi, coarse grain contains calcium 344 mg per 100 g is taken as base material. Other ingredients are added for development of flavour and desired texture of snack food.
The crisp extruded product are preferred due to its crunchy texture, low density, and easy to digest. Benefcial efects of extrusion cooking includes destruction of anti-nutritional factors, gelatinisation of starch, increased soluble dietary bre and reduction of lipid oxidation.
The developed calcium rich extruded product was organoleptically evaluated and its economic value and market acceptability had been worked out.
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