Vol. 8, Issue 4 (2020)
Nutritional gluten-free multigrain Khakhra using red rice, buckwheat and flaxseed: A review
Author(s): Aman Bartwal, Ayushi Tyagi, Harshita Joshi and Bhawna Bisht
Abstract: Nowadays snack food is playing a major priority in the food industry for new product growth, becoming one of the main food categories on the global health and wellness market. Snacks are of different types that can make the meal easily, attract buyers, less perishable, more durable and more versatile than the meal prepared. The current research was carried out to determine the sensory consistency and Khakhra nutrient material prepared with buckwheat and red rice inlaid. Khakhra is crunchy in nature, Khakhra cracker is something that is basically made in home. Khakhra is healthy snack, It is a common recipe in the Gujarat. Khakhra is prepared by using Buckwheat, Flaxseed and as it consist Red rice as a major provides a much more nutrition benefits in terms of protein, minerals, dietary fibers and carbohydrates in comparison with the commonly it is made up of wheat flour. Over consumption of wheat or its products are known for improper health condition such as celiac disorder may overcome by substituting it with buckwheat and red rice which is rich in several minerals and vitamin.
DOI: 10.22271/chemi.2020.v8.i4ad.10017
Pages: 2541-2545 | 904 Views 159 Downloads
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How to cite this article:
Aman Bartwal, Ayushi Tyagi, Harshita Joshi, Bhawna Bisht. Nutritional gluten-free multigrain Khakhra using red rice, buckwheat and flaxseed: A review. Int J Chem Stud 2020;8(4):2541-2545. DOI: 10.22271/chemi.2020.v8.i4ad.10017
