Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Formulation and quality assessment of multigrain Mathri as a functional snack
Author(s): VS Wadmare, MS Ansari, HR Pardeshi, SD Taskar, CL Bedse and YR Kathe
Abstract: The present study focuses on the formulation, development, and nutritional evaluation of multigrain mathri, a traditional Indian savory snack known for its crisp texture and palatable taste. The objective was to enhance the nutritional quality of mathri by incorporating a composite blend of wheat flour, chickpea flour, rice flour, pearl millet flour, and sorghum flour, each selected for its distinct functional and nutritional attributes. These grains collectively contribute significant quantities of protein, dietary fiber, minerals (notably iron and calcium), and essential vitamins, thereby improving the overall nutrient density of the product. Formulation trials were conducted to optimize the multigrain composition, ensuring desirable textural properties, sensory acceptability, and consumer appeal. Sensory evaluation was carried out using standardized hedonic testing methods to assess appearance, texture, flavor, and overall acceptability. Nutritional analysis demonstrated that the multigrain mathri exhibited higher levels of dietary fiber, protein, fat, energy, and calcium compared to the control (conventional wheat-based mathri). The results highlight the potential of multigrain-based formulations in the development of value-added, nutrient-enriched snack foods that align with consumer demand for healthier and diversified dietary options. This work provides scientific insights into the utilization of composite flours for snack innovation, thereby contributing to the broader goal of improving the nutritional landscape of traditional foods.
Pages: 93-98 | Views: 970 | Downloads: 185
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How to cite this article:
VS Wadmare, MS Ansari, HR Pardeshi, SD Taskar, CL Bedse, YR Kathe. Formulation and quality assessment of multigrain Mathri as a functional snack. J Curr Res Food Sci 2025;6(2):93-98.
