• Punam Mujmule
• Dr. D.T Bornare

Abstract : Khakhra is anytime , anywhere snack which mainly used in daily life during breaks, travelling while in office, picnic parties. In this study of making khakhra from nutrition-rich ingredients mainly use soyabean flour, dates, spices, etc. It is ready to eat the product. The process of making khakhra is followed by mixing all ingredients. Proper kneading and careful roasting on hot gridle. After preparation proximate analysis has been done by AOAC 20th Ed2016; chapter no.4 method no. 920.39, 978.10, 954.01 this method. Determine protein, fat, fiber, moisture, ash, the energy value is 24.2, 10.35, 2.6, 1.2, 2.4 and 426.95 respectively. Micronutrients also detected by method AOAC 20th Ed2016; chapter no.3 method no. 985.01. Whereas Ca, Mg, Na, K, Fe is 176.25, 153.95, 20.5, 1280, 6. The textural property of khakhra determine by use of Brookfield texture analyser CT3. Hardness of khakhra determine through use of TA/18 probe. The calculated value is 1.12 . Evaluation is done by the hedonic scale under the ten expert panel judges. Which is color, flavor, taste, texture, overall acceptability is 7.5, 8.0, 8.5, 9.0 and 9.0 respectively. Khakhra is a consumable product due to that microbial analysis also done by IS 5402:01 method and calculates standard plate count which is absent. The shelf-life of the khakhra is up-to six month.

Khakhra, Soyabean flour, Dates, Spices, Ready to eat , Texture property.

"Development And Quality Evaluation of Khakhra Incorporation with Soyabean flour and Dates", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 6, page no.b328-b333, June-2024, Available :http://www.jetir.org/papers/JETIR2406143.pdf

"Development And Quality Evaluation of Khakhra Incorporation with Soyabean flour and Dates", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 6, page no. ppb328-b333, June-2024, Available at : http://www.jetir.org/papers/JETIR2406143.pdf