Development and Analysis of Sorghum Crackers

Authors

  • P. Ashwitha Reddy  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India
  • G. Pranusha  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India
  • G. Laxmikanth Rao  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India
  • A. Naveen Reddy  Department of Food Technology and management, Loyola Academy Degree and PG College, Secunderabad, Telangana, India

DOI:

https://doi.org/10.32628/IJSRST196178

Keywords:

Sorghum, Basil leaf powder, Refined wheat flour (RWF), Ferment.

Abstract

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day

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International Journal of Scientific Research in Science and Technology

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Published

2019-03-30

Issue

Volume 6, Issue 2, March-April-2019

Section

Research Articles

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Copyright (c) IJSRST

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
P. Ashwitha Reddy, G. Pranusha, G. Laxmikanth Rao, A. Naveen Reddy "Development and Analysis of Sorghum Crackers" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 6, Issue 2, pp.26-31, March-April-2019. Available at doi : https://doi.org/10.32628/IJSRST196178