Author(s):

Barbhai Mrunal D and K Uma Maheswari

Abstract: Wheat is staple food for majority of people, and is used in preparation of various ready to eat snacks items. Germination is reported to have increased the nutritional content and reduce the antinutrient content of legumes and cereal grains. Thus, the present study was designed to evaluate the effect on sensory attributes of ready to eat crispy sticks after replacing germinated wheat flour in whole wheat flour at different levels viz., 10 (GS1), 15 (GS2) and 20 (GS3) per cent. Results revealed that control received highest scores for all the sensory attributes while, GS3 variation with 30 per cent of germinated wheat flour had highest overall acceptability than GS2 and GS1 and was on par with control showing that germination did not affect the sensory properties of the prepared product.

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