BibTeX:

@article{IJIRSTV6I5004,
     title={Studies on Development of Process Technology for Preparation of Crackers Made from Amaranth Leaves},
     author={Ranjeet Chunilal Kokani, Ajay Rambhau Gavhane and Kapil Daulat Ghodke},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={6},
     number={5},
     pages={19--22},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV6I5004.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}

The aim to prepare Crackers as a nutritional point of view and to provide convenience to the consumer. The main ingredient which were used for preparation of crackers is Green Leafy Chawli Vegetable (Amaranth leaves) which contain Protein, Carbohydrate and Vitamin such as vitamin A, Thiamine (B1), Riboflavin (B2), B3, vitamin C, Folat (B9). Minerals such as Ca, Fe, K, Zn, Ph, Mg etc. Crackers typically made from grain & different flours. Crackers are usually flat, crisp, and small in size. For preparation of Crackers ingredient used like Refined Wheat flour, Whole Wheat flour and Amaranth Leaves powder. All Ingredients mixed together to make a smooth dough , rolling than cutting had done and put it for baking at 175°C for 15-20min. The formulation was made by varying levels of Trials. 3 trials had done T1, T2, and T3 among those trials T2 has selected through sensory evaluation. Proximate composition of Crackers was Moisture content (15.7%), Ash (5.2%), Fat (7%), and Protein (1.1%), Carbohydrate (71%), Energy (350 kcal).Crackers prepared recorded highest score in all the quality attributes and good storage ability. It was concluded that the Crackers made from Amaranth leaves can be store for three months in High density polyethylene pouches at room temperature. So the Crackers made from Amaranth Leaves can be satisfy the consumer in accepts and quality.

Crackers, Amaranth Leaves Powder, Proximate Analysis, HDPE, Storage study