Value added extruded snacks were developed by incorporating amaranth flour (raw and roasted) at 20, 40 and 60%, amaranth protein concentrate (APC) at 10, 20 and 30% and guar gum at 0.5 and 1.0 % to the standardized mixed cereal flour composition, prepared with maize: rice: wheat (80:10:10) extruded at moisture content 12% and feed rate 13 kg/hr (control). Developed snacks were evaluated for physical properties, functional characteristics, sensory attributes and proximate composition. Effect of incorporation of different levels of amaranth and guar gum on quality parameters of RTE-snacks was studied. It was found that, incorporation of higher level of amaranth flour and amaranth protein concentrate in the mixed cereal formulation increased the solubility index, bulk density and hardness and decreased the absorption index, expansion ratio and sectional expansion index of extrudates whereas with incorporation of guar gum, increase in expansion ratio, sectional expansion index and decrease or no change in hardness and bulk density of RTE snacks was observed, respectively. However, RTE snacks containing 20% APC, 40% raw or 60% roasted amaranth flour were adjudged ‘liked very much’ by the judges. The snacks prepared with amaranth contained higher protein, fat and crude fibre content as compared to control snacks prepared without amaranth. Study indicated that amaranth flour (raw) upto 40%; amaranth flour (roasted) upto 60%; protein concentrate upto 20% and guar gum (0.5-1.0%) can be supplemented to mixed cereal flour for the preparation of value added ready-to-eat extruded snacks.
