Index of nutritional quality (INQ) of some selected Indian snacks.

摘要

Nine commercially available snack foods (khakhra, boondi, farson, chakli, moong dal, chana dal, dalmoth, riceflakes chivda and cornflakes chivda) were collected from different food outlets in Maharashtra, India. They were selected according to theirmajor ingredients, and were analysed in triplicate for their quality and nutritive value. All the products were found crispy as the moisture content was low and ranged from 1.13 to 3.95%. Acidity of the extracted fat (1.59-4.06) was well with the PFA standard, which reflects the freshness of the products. All the products were high in calories, which could be attributed to the high fat content of the products. The protein content of different products varied significantly, ranging from 2.7 (chakli) to33.7% (moong dal). The carbohydrate content ranged from 29.3 (moong dal) to 58.9% (chakli). The mineral (calcium, phosphorus and iron) contents (mg/100 g) of the food items were as follows: calcium content from 18.5±1.23 (riceflakes chivda) to 93.5±0.25(dalmoth), phosphorus from 75.3±0.16 (boondi) to 172.7±0.09 (khakhra) and iron from 1.22±0.02 to 9.40±0.11 (dalmoth).