A study was planned to develop ready-to-cook milk based snack ―Milk Crisp‖ by incorporating optimum level of cereals (rice and wheat) and legume based ( green gram and black gram ) flour to evaluate their quality attributes.
Int.J.Curr.Microbiol.App.Sci (2020) 9(7): 3116-3131 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number (2020) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2020.907.367 Physico-chemical and Sensory Properties of Ready-To-Cook Milk based Snack “Milk Crisp” Bhujendra Soni*, Geeta Chauhan, S.K Mendiratta and Subhashis Mohapatra Division of Livestock Product Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly-243122, Uttar Pradesh, India *Corresponding author ABSTRACT Keywords Sensory evaluation, milk crisp, Readyto-cook milk based snack (RTCMBS), Skim milk coagulum Article Info Accepted: 22 June 2020 Available Online: 10 July 2020 A study was planned to develop ready-to-cook milk based snack ―Milk Crisp‖ by incorporating optimum level of cereals (rice and wheat) and legume based ( green gram and black gram ) flour to evaluate their quality attributes Incorporation of legume based flour did not show significant (P