• Govind Misal
• Gurunath Mote

Brittle is one of the most consuming Indian traditional sweet snacks. Brittle is basically is made of nuts, breakfast cereals and jaggery/sugar as a sweetener. The current study aim to make sorghum and ragi millet available to people as ready to eat sweet snack with the advantage of increased nutritional value. Sorghum is having the greater nutritional value as well as physico- chemical properties suitable for popping process. The objective is to developing a brittle by using a popped sorghum incorporated with ragi flour gives a greater value addition apart from the brittle that is previously available in the market. The brittle is formulated in three types of samples controle To, experimental T1 and T2. i.e. T0 (10:90), T1 (05:90:05) and T2 (09:86:05) %

Popped sorghum, Jaggery, Ragi Flour, Popping, Confectionary, Brittle

"Development of Popped Sorghum Brittle Incorporated with Ragi Flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 7, page no.h104-h113, July-2023, Available :http://www.jetir.org/papers/JETIR2307712.pdf

"Development of Popped Sorghum Brittle Incorporated with Ragi Flour", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 7, page no. pph104-h113, July-2023, Available at : http://www.jetir.org/papers/JETIR2307712.pdf