Ready-to-Eat (RTE) snackfood was developed using corn (Zea mays), rice (Oryza sativa), Bengal gram dal (Cicer arietinum) and Goat offal meat powder with a laboratory model twin screw extruder. The extrudates were developed by conducting various blends (corn + rice+ bengal gram dal flour) in the ratio of T1 (40:40:20), T2 (50:40:10), T3 (60:30:10), T4 (50:30:20), T5 (40:50:10) and incorporating Goat offal meat powder viz., (1, 3, 5 & 7%) levels. Among the different blends studied, T3 has been standardized base on the sensory evaluation scores. The incorporation level 3% of Goat offal meat powder has been standardized based on the proximate composition and acceptability studies by untrained panellists using a 9-point hedonic scale. | Development and quality evaluation of corn based extruded snacks incorporating goat offal meat powder
