Biochemical and Technological Facet about Different Quality of Snacks Sold in Market

Abstract

Background: In the last five years, revenue from the Indian savory snacks market has increased significantly to reach Rs. 6 billion (US$ 123.5 million), more than twice its size previously. However, per capita consumption remains very small, as the un-packaged snacks sector is considerably cheaper. Method: For the purpose of carrying out survey on the quality of snacks sold in market protein estimation by Kjeldahl method, Determination of moisture content, protein content, fat/oil estimation and sensory evaluation test were done. The grinding of the sample was performed before carrying out the chemical analysis. Different brands of two types of snack foods chips/wafers and biscuits were selected, and various tests were performed to check their quality because these types of packed food are commonly consumed by the masses. Result: The observed values of protein content of all the samples were found to be almost same as the protein content values given on the labels. The moisture content of chips and biscuits is very low in order that they will have a crisp eating quality. The sensory evaluation of the different samples was carried out by a panel of 3 members. The parameters for which the evaluation was done were Color, Taste, Texture, Odor, Signs of microbial growth, Presence of foreign bodies and Condition of the package. The observed fat content values of the samples were found to be almost same as the printed values on the labels of the product. Conclusion: Standard moister, protein, fat and sensory evaluation contents of the packed foods were measured and compared.

Keywords: Snakes, Packed food, Protein Estimation, Moisture, Sensory, Fat.

Cite this Article: Chikanshi Sharma. Biochemical and Technological Facet About Different Quality of Snacks Sold in Market. International Journal of Biochemistry and Biomolecules. 2020;
6(3): 64–71p.