Description:METHOD FOR PREPARING FORTIFIED MULTI-MILLETS SNACKS 5 PRODUCTS
FIELD OF THE INVENTION
[0001] This invention generally relates to a field of a food science and food processing technology more particularly to a method for preparing fortified multi-10 millets snacks products.
BACKGROUND
[0002] The subject matter discussed in the background section should not be assumed to be prior art merely as a result of its mention in the background section. 15 Similarly, a problem mentioned in the background section or associated with the subject matter of the background section should not be assumed to have been previously recognized in the prior art. The subject matter in the background section merely represents different approaches, which in and of themselves may also correspond to implementations of the claimed technology. 20
[0003] Millets are small-seeded crops that boast an abundance of nutrients, promoting overall health. Further, the millets are rich in fibers, minerals, and possessing strong antioxidant properties, millets present a highly nutritious alternative to many commonly consumed grains. Despite their health benefits, the utilization of millets in snack production remains limited. Currently, many 25 individuals may suffer from low bone density and related health issues due to inadequate consumption of vitamin D and calcium. Currently, the snack market is dominated by products based on refined starches like corn, potato, and rice.
[0004] Further, the dominance of the snack market by products based on refined starches like corn, potato, and rice presents several drawbacks. The refined starches 30 often lack essential nutrients, leading to snacks that are high in empty calories but low in dietary fiber, vitamins, and minerals. Consequently, the regular consumption of the snacks may contribute to poor nutrition, weight gain, and related health issues such as obesity, diabetes, and cardiovascular diseases. Additionally, the snacks
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typically have a high glycemic index, causing rapid spikes in blood sugar levels, 5 and are often heavily processed with added sugars, unhealthy fats, and artificial additives, further diminishing their nutritional value.
[0005] According to a patent application “US2002015760A1” titled “Traditional snacks having balanced nutritional profiles” discloses a Traditional snacks having balanced nutritional profiles. Appealing traditional nutritious snacks and mixes 10 from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, 15 the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with-healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed. 20
[0006] According to a patent application “US20180007928A1” titled “Fortified snack foods and methods of fortification” discloses Fortified snack foods and methods of fortification. Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved 25 adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance 30 standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an
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increase in protein content and a beneficial increase in the protein quality measured 5 by the Protein Digestibility Corrected Amino Acid Score.
[0007] However, conventionally known snacks made from flour, especially refined flour, present several drawbacks. These snacks are often low in essential nutrients such as fiber, vitamins, and minerals, as the refining process strips away the most nutritious parts of the grain which may result in high empty calories but offer little 10 in terms of nutritional benefits. Furthermore, the regular consumption of such snacks may contribute to weight gain, poor digestion, and increased risk of chronic diseases like obesity, diabetes, and heart disease.
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OBJECTIVES OF THE INVENTION 5
[0008] The objective of present invention is to provide a method for preparing fortified multi-millets snacks products.
[0009] Further, the objective of present invention is to provide the multi-millet snacks products that are rich in proteins, minerals, fibre, vitamins or etc.
[0010] Furthermore, the objective of the present invention is to provide the method 10 to prepare the fortified multi-millets snacks products that are low in refined starch, corn, rice or etc.
[0011] Furthermore, the objective of the present invention is to provide the method to prepare the fortified multi-millets snacks products that is capable of reducing the risk of chronic diseases by incorporating ingredients with beneficial properties, such 15 as antioxidants, anti-inflammatory compounds, and low glycaemic index components.
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SUMMARY 5
[0012] According to an aspect, the present embodiments a method for preparing fortified multi-millets snacks products. Further, the method comprises selecting one or more millets grains, wherein the one or more millets grains comprises Kodo millet, Proso millet, Foxtail millet, or etc. Further, the method comprises cleaning and washing the one or more millets grains for removing impurities from the one or 10 more millets grains. Further, the method comprises drying the one or more millets grains under sunlight to remove moisture content. Further, the method comprises storing the dried one or more millets grains in an airtight container to ensure freshness. Further, the method comprises grinding the one or more millets grains into fine particles. Further, the method comprises sieving the fine particles to obtain 15 a millet flour of uniform particle size. Further, the method comprises mixing 20% of the kodo Millet, 25% of the proso millet and 50% of the foxtail millet to obtain a uniform blend mixture. Further, the method comprises mixing a calculated amount of water to the mixture, followed by conditioning to distribute moisture of upto 20% DB (Dry basis) throughout the mixture. Further, the method comprises extruding 20 the mixture within an extruder at temperature of 1200C to provide nutrient rich extruded snacks.
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BRIEF DESCRIPTION OF THE DRAWINGS
[0013] The accompanying drawings illustrate various embodiments of systems, methods, and embodiments of various other aspects of the invention. Any person with ordinary skills in the art will appreciate that the illustrated element boundaries (e.g. boxes, groups of boxes, or other shapes) in the figures represent one example 10 of the boundaries. It may be that in some examples one element may be designed as multiple elements or that multiple elements may be designed as one element. In some examples, an element shown as an internal component of one element may be implemented as an external component in another, and vice versa. Furthermore, elements may not be drawn to scale. Non-limiting and non-exhaustive descriptions 15 are described with reference to the following drawings. The components in the figures are not necessarily to scale, emphasis instead being placed upon illustrating principles.
[0014] FIG. 1 illustrates a schematic representation of a method for preparing fortified multi-millets snacks products, according to an embodiment of the present 20 invention;
[0015] FIG. 2 illustrates a tabular representation of a result obtained from of the texture, color and sensory analysis of the prepared fortified multi-millets snacks products, according to an embodiment of the present invention;
[0016] FIG. 3 illustrates a tabular representation of a result obtained from the 25 mineral analysis of the prepared fortified multi-millets snacks products, according to an embodiment of the present invention;
[0017] FIG. 4 illustrates a tabular representation of a data value of vitamin D present in fortified multi-millets snacks products, according to an embodiment of the present invention; and 30
[0018] FIG. 5 illustrates a flow chart of the method for preparing fortified multi-millets snacks products, according to an embodiment of the present invention.
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DETAILED DESCRIPTION 5
[0019] Some embodiments of this invention, illustrating all its features, will now be discussed in detail. The words “comprising,” “having,” “containing,” and “including,” and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the 10 listed item or items. It must also be noted that as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include plural references unless the context clearly dictates otherwise.
[0020] Although any systems and methods similar or equivalent to those described herein can be used in the practice or testing of embodiments of the present invention, 15 the preferred, systems and methods are now described. Embodiments of the present invention will be described more fully hereinafter with reference to the accompanying drawings in which like numerals represent like elements throughout the several figures, and in which example embodiments are shown. Embodiments of the claims may, however, be embodied in many different forms and should not 20 be construed as limited to the embodiments set forth herein. The examples set forth herein are non-limiting examples and are merely examples among other possible examples.
[0021] The present invention discloses a novel and effective method for preparing fortified multi-millets snacks products that may contain low refined starch, corn, 25 rice or etc., to reduce the risk of chronic diseases by incorporating ingredients with beneficial properties, such as antioxidants, anti-inflammatory compounds, and low glycaemic index components.
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[0022] FIG. 1 illustrates a schematic representation (100) of a method for preparing 5 fortified multi-millets snacks products, according to an embodiment of the present invention.
[0023] In some embodiments, selecting the material for a preparation of snacks, at step 102. Further, the material may comprise Kodo millet, Proso Millet and Foxtail millet. Further, the millets are small-seeded cereal grains may correspond to a 10 Poaceae family, known for the nutritional richness and resilience in arid and semi-arid regions.
[0024] Further, conducting preliminary treatment of the selected material, at step 104. Further, the preliminary treatment may comprise cleaning, washing, drying and storage of the selected material. Further, the treatment involves several steps. 15 Initially, the material may be subjected to a thorough cleaning process to remove any impurities, dirt, or foreign particles. Further, the material may be washed to eliminate any remaining contaminants. Further, the material may be dried to reduce moisture content to prevent spoilage and ensure long-term storage stability. Further, the dried material may be stored in appropriate conditions to maintain the quality of 20 the selected material.
[0025] Further, preparing a sample of the material, at step 106. The selected material may be milled using a hammer mill to prepare the sample. Further, the hammer mill is configured to grind the material into a fine powder. Further, the milled material is then sieved through a 60# mesh to ensure uniform particle size. 25 Further, the sieve may be configured to remove larger particles that are not grounded properly. Further, the fine powder may be packed to prevent contamination and moisture absorption. Further, the packed samples are stored in a cool and dry area to maintain the integrity and prevent degradation.
[0026] Further, mixing of the fine powder of millet at different ratio, at step 108. 30 Further, the millets may be blended in the specific ratio of 20:25:50 to achieve the desired formulation. Further, the precise blending may ensure uniform distribution of each component throughout the mixture. Further, the mixture undergoes moisture shifting to achieve a target moisture content of 20% on a dry basis (DB). Further, the moisture shifting is crucial for optimizing the texture and stability of the blend. 35
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[0027] Further, extruding the mixture within an extruder at temperature 120OC, at 5 step 110. Further, the mixture may be subjected to high temperature and pressure during an extruding process. Further, the mixture may be melted and flowed through a die. Further, the die is configured to shape into the desired form to obtain the extruded snacks. Further, the controlled temperature of 120°C may ensure that the mixture undergoes the necessary physical and chemical transformations which may 10 result in a consistent and high-quality extrude.
[0028] Further, drying the extruded snacks at temperature 40oC, at step 112. Further, the moisture content of the extruded snacks may be reduced to the desired level. Further, the drying process may preserve the structural integrity and nutritional quality of the snacks. Further, the drying process may prevent any 15 degradation that may occur at higher temperatures.
[0029] Further, packing and storing the dried extruded snacks, at step 114. Further, the dried extruded snacks are carefully packed to preserve freshness and quality. The packaging process may ensure that the snacks are protected from moisture, air, and contamination. Further, the extruded snacks are stored at ambient temperature 20 that prevents degradation or spoilage.
[0030] Further, characterizing the obtained extruded snacks, at step 116. The characterization of the extruded snacks involves a comprehensive evaluation of various attributes to ensure quality and consumer acceptability. Further, texture analysis may be performed to assess the crispness and structural integrity of the 25 snacks, while color analysis measures the consistency and visual appeal. Further, mineral analysis may be conducted to determine the nutritional content and ensure the snacks meet dietary requirements. Further, sensory analysis may be performed Further, the sensory analysis may comprise a panel of testers that evaluate the taste, aroma, and overall sensory experience of the snacks. 30
[0031] FIG. 2 illustrates a tabular representation (200) of a result obtained from of the texture, color and sensory analysis of the prepared fortified multi-millets snacks products, according to an embodiment of the present invention.
[0032] As illustrated in FIG. 2, the hardness of the prepared fortified multi-millets snacks products is 89.43 ± 0.01 Newtons. Further, the hardness of the prepared 35
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fortified multi-millets snacks products indicates the product crunchiness and texture. 5 Further, the prepared fortified multi-millets snacks products may ensure desired level of firmness. Further, the color of the products is analysed using a CIE Lab* color space. Further, CIE Lab* color space corresponds to Device-independent color space. Further, the L* may correspond to lightness, a* may correspond to red-green value and b* may correspond to yellow-blue value. Further, L* (lightness) is 76.43 10 ± 0.05, a* (red-green value) is 2.95 ± 0.02, and b* (yellow-blue value) is 19.44 ± 0.03. It was observed that the fortified multi-millets snacks products are relatively light in color with slight reddish and more prominent yellowish hues. Further, the sensory analysis of the snacks products was observed 7.5 ± 0.1. Further, the sensory score indicates that the snack is good quality. 15
[0033] FIG. 3 illustrates a tabular representation (300) of a result obtained from the mineral analysis of the prepared fortified multi-millets snacks products, according to an embodiment of the present invention.
[0034] As illustrated in FIG. 3, the level of calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), manganese (Mn), and the presence of heavy metals are measured in 20 the fortified multi-millets snacks products. Further, the fortified multi-millets snacks products contain 131.19 ± 0.21 mg of calcium, 90.23 ± 0.14 mg of magnesium, 5.19 ± 0.08 mg of iron, 0.77 ± 0.01 mg of zinc, and 1.18 ± 0.02 mg of manganese per 100 grams. Further, the presence of mineral content reflects the fortification process aimed to enhance the nutritional value of the snacks. Further, the heavy metals such 25 as cadmium (Cd), nickel (Ni), mercury (Hg), lead (Pb), and arsenic (Ar) are not detected (ND) in the fortified multi-millets snacks products. Further, the absence of heavy metals may indicate absence of toxic elements indicating the prepared snacks products are safe for consumption.
[0035] FIG. 4 illustrates a tabular representation (400) of a data value of vitamin D 30 present in fortified multi-millets snacks products, according to an embodiment of the present invention.
[0036] As illustrates in FIG. 4, the concentration of vitamin D is measured in the fortified multi-millets snacks products. Further, the concentration of vitamin D is 5.04 ± 0.02 mg/kg. Further, the presence of vitamin D in in the fortified multi-millets 35
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snacks products adds the nutritional value to the product to, thereby addressing 5 potential dietary deficiencies and enhancing the overall health benefits of the product.
[0037] FIG. 5 illustrates a flow chart (500) of the method for preparing fortified multi-millets snacks products, according to an embodiment of the present invention.
[0038] The method (500) as depicted in flow chart may be described in a stepwise 10 manner as follows. In this regard, each block may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that in some alternative implementations, the functions noted in the blocks may occur out of the order noted in the drawings. Any process descriptions or blocks in flowcharts should 15 be understood as representing modules, segments, or portions of code that include one or more executable instructions for implementing specific logical functions or steps in the process, and alternate implementations are included within the scope of the example embodiments in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, 20 depending on the functionality involved. The flowchart starts at the step (502) and proceeds till step (518).
[0039] In some embodiments, the method (500) comprises steps of selecting one or more millets grains, wherein the one or more millets grains comprises Kodo millet, Proso millet, Foxtail millet, or etc., at step 502. Further, the millets are small-seeded 25 cereal grains corresponds to the Poaceae family, known for the nutritional richness and resilience in arid and semi-arid regions. Further, the millets may comprise varieties such as Kodo millet, Proso millet, and Foxtail millet that may offer high levels of dietary fiber, essential minerals like iron, magnesium, and calcium, as well as antioxidants. Further, the millets are gluten-free and may have a low glycaemic 30 index.
[0040] For example, the Kodo millet is scientifically known as Paspalum scrobiculatum which is a small-seeded cereal grain renowned for the nutritional benefits and hardiness in arid conditions. Further, the Kado millet are rich in dietary fiber, proteins, and essential minerals such as iron, calcium, and magnesium, making 35
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them excellent choice to improve digestion, bone health, and overall nutrition. 5 Further, the Kodo millet may also contains antioxidants that help combat oxidative stress and inflammation.
[0041] For example, the Proso millet also known as Panicum miliaceum which is nutritious and versatile small-seeded grain valued for the high protein content and essential amino acids, including methionine. Further, the proso millet are rich in 10 dietary fiber. Further, the proso millet are also abundant in minerals such as phosphorus, magnesium, and iron, and it contains vitamins such as B and D like niacin and folic acid.
[0042] For example, the foxtail millet also known as Setaria italic. Further, the foxtail millet is nutrient-dense grains that are rich in high protein and dietary fiber 15 content for maintaining muscle health and promoting digestion. Further, foxtail millet is rich in essential minerals like iron, magnesium, and calcium to improve bone health and overall metabolic function. Further, the foxtail millet may also contain vitamins B and D such as thiamine, riboflavin, and niacin.
[0043] In some embodiments, the method (500) comprises the steps of cleaning and 20 washing the one or more millets grains for removing impurities from the one or more millets grains, at step 504. Further, the one or more millet grains may be passed through sieves and air blower to eliminate dust, dirt, stones, and other foreign particles. Further, the cleaning process may correspond to mechanical cleaning. Further, a gravity separation may be configured to remove heavier impurities. 25 Further, a magnetic separation may be used to remove any mental contaminants.
[0044] In some embodiments, the one or more millet grains are soaked in water, that helps to loosen dirt and other foreign particles. Further, the lighter debris may float to the surface and may be skimmed off during the soaking process. Further, the one or more millet grains may be rinsed under running water to further remove any 30 remaining contaminants.
[0045] In some embodiments, the method (500) comprises the step of drying the one or more millets grains under sunlight to remove moisture content, at step 506. Further, the one or more millet grains may be spread out in a thin layer on clean, flat surfaces. Further, the surface may correspond to drying mats or trays. Further, the 35
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one or more millets may be exposed to direct sunlight to facilitate evaporation. 5 Further, the one or more millet grains may be turned over to ensure uniform drying. Further, the drying process continues until the moisture content of the one or more millet grains reaches an acceptable level for storage. Further, the drying process may remove excess moisture to enhance the grains' shelf life. Further, the drying process may inhibit mold growth and preserving the nutritional integrity. 10
[0046] In some embodiments, the method (500) further comprises the steps of storing the dried one or more millets grains in an airtight container to ensure freshness, at step 508. Further the one or more millet grains may be cooled to room temperature to avoid condensation inside the storage container. Further, the one or more millet grains may be transferred into clean, dry, airtight containers to prevent 15 entry of moisture and air that may lead to spoilage and loss of nutritional value.
[0047] In some embodiments the method (500) comprises the step of grinding the one or more millets grains into fine particles, at step 510. Further, the hammer mill may be used to grind the one or more millet grains into fine particles. Further, the hammer mill is a mechanical device which is utilized to grind the grains in uniform 20 sizes. Further, the cleaned and dried the one or more millet grains may be fed into the hammer mill's hopper. Further, the hammer hopper may comprise rotating hammers or blades. Further, the rotating hammers or blades may rapidly impact the grains against a perforated screen. Further, the grains are break down into smaller or fine particles. In an example embodiment, the hammer mill's design allows for 25 adjustable particle sizes by varying the size of the perforations in the screen and the speed of the rotating hammers.
[0048] In some embodiments, the method (500) further comprises the step of sieving the fine particles to obtain a millet flour of uniform particle size, at step 512. Further, the 60# mesh sieve may be configured to filter the fine particles to pass 30 through while retaining coarser particles. Further, the 60# mesh sieve may comprise an opening of 250 micrometres. Further, the 60# mesh sieve may comprise openings of 250 micrometres. Further, fine particles are passed through the opening while retaining coarser particles. Further, the sieving process may ensure that the millet flour may achieve a consistent texture and quality, suitable for various culinary 35
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applications such as baking and cooking. Further, the retained coarser particles may 5 be re-milled or used in other products.
[0049] In some embodiments, the method (500) comprises steps of mixing 20% of the kodo Millet, 25% of the proso millet and 50% of the foxtail millet to obtain a uniform blend mixture, at step 514. Further, 20% of the total weight of the Kado millet (200gm), 25% of the total weight of the proso millet (250gm) and 50% of the 10 total weight of the foxtail millet (500gm) are weighed. Further, the weighed millets are combined in a large mixing container. Further, each millet type may be added slowly to avoid any spillage and ensure accurate proportions. Further, the combined millets may be mixed thoroughly to create the uniform blend mixture. Further, the millets are mixed manually or mechanically. In manual mixing, the weighed millets 15 are combined in the large mixing container and stirred thoroughly using a large spoon or spatula to ensure even distribution. In mechanical mixing, the millets may be placed in a mixing machine to achieve a consistent mixture.
[0050] In some embodiments, the method (500) comprises steps of mixing a calculated amount of water to the mixture, followed by conditioning to distribute 20 moisture of upto 20% DB (Dry basis) throughout the mixture, at step 516 (as illustrated in step 108). Further, the Moisture content (DB) is calculated by the following formula:
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[0051] Further, the calculated amount of water may be mixed into the blend mixture, consisting of 20% Kodo millet, 25% Proso millet, and 50% Foxtail millet, to achieve a uniform moisture distribution. Further, the conditioning process may facilitate the moisture content reaches up to 20% on the dry basis (DB) throughout 30 the blend mixture. Further, the mixture is either left to rest in a controlled environment or may be gently stirred periodically during the conditioning process. Further, the water may evenly penetrate and hydrate the millet particles upto 20% DB.
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[0052] In some embodiments, the method (500) comprises the step of extruding the 5 mixture within the extruder at temperature of 1200C to provide nutrient rich extruded snacks, at step 518. Further, extrusion is the high-temperature (1200C), short-duration process used in food manufacturing to shape and cook a variety of food products. Further, the blend mixture of ingredients may be fed into the extruder during the extruding process. Further, the extruder is a machine equipped with a 10 rotating screw inside a heated barrel. Further, the blend mixture may be pushed through the barrel by the screw under intense mixing, shearing, and heating. Further, the process of extrusion at high temperature(1200C) may be configured to gelatinize starches, denatures proteins, and destroys microorganisms to provide a cooked and cohesive mass. Further, the blend mixture may be forced through the die at the end 15 of the barrel to obtain a desired form of the snacks. Further, the desired form of the snacks may correspond to a pasta, snack pellets, or breakfast cereals. Further, the food product may be expanded due to a rapid pressure drop to provide light and airy texture.
[0053] Further, the extruded snacks obtained from the extruder may be dried in an 20 oven at the temperature of 40°C to achieve the desired texture and shelf stability. Further, the low-temperature drying process may ensure that the snacks retain their nutritional value, including essential vitamins B, D and minerals. Further, the drying process may remove excess moisture to prevent spoilage. Further, the gentle drying at the temperature of 40°C may preserve the quality and taste of the snacks to obtain 25 a final product. Further, the final product is healthy and ready to pack and consumption.
[0054] Further, the obtained snacks are analysed to detect texture, color, mineral analysis, sensor analysis or etc. Further, the texture of the snacks may be analysed to evaluate physical properties. Further, snack may be cut and break into 30 standardized shapes or sizes to obtain a snack samples. Further, the snack samples may be placed into a texture analyser. Further, the texture analyser may comprise a probe or blade. Further, the probe or blade may be configured to apply force at a consistent speed and depth to assess its texture profile and consistency.
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[0055] Further, the color of snacks may be analysed by the trained panellists or 5 sensory experts. Further, the sample snacks may be presented under the controlled lighting condition to minimize external influence on color perceptions. Further, the snacks may be grounded into a fine powder to ensure uniformity to prepare a powder sample. Further, the powder samples may be subjected to various analytical techniques such as atomic absorption spectroscopy (AAS), inductively coupled 10 plasma optical emission spectrometry (ICP-OES), or atomic fluorescence spectroscopy (AFS). Further, the mineral analysis may allow an accurate quantification of minerals present in the snacks at trace levels.
[0056] Further, the snacks may be analysed by using a sensory analysis. Further, the sensory analysis may evaluate overall sensory attributes such as appearance, 15 aroma, taste, texture, crispness and chewiness or etc. Further, panellists may provide qualitative and quantitative feedback.
[0057] Further, the hardness of the prepared fortified multi-millets snacks products is 89.43 ± 0.01 Newtons. Further, L* (lightness) is 76.43 ± 0.05, a* (red-green value) is 2.95 ± 0.02, and b* (yellow-blue value) is 19.44 ± 0.03. It was observed that the 20 fortified multi-millets snacks products are relatively light in color with slight reddish and more prominent yellowish hues. Further, the sensory analysis of the snacks products was observed 7.5 ± 0.1, as illustrated in FIG. 2. Further, the fortified multi-millets snacks products contain 131.19 ± 0.21 mg of calcium, 90.23 ± 0.14 mg of magnesium, 5.19 ± 0.08 mg of iron, 0.77 ± 0.01 mg of zinc, and 1.18 ± 0.02 mg of 25 manganese per 100 grams. Further, the heavy metals such as cadmium (Cd), nickel (Ni), mercury (Hg), lead (Pb), and arsenic (Ar) are not detected (ND) in the fortified multi-millets snacks products, as illustrated in FIG. 3. Further, the concentration of vitamin D is 5.04 ± 0.02 mg/kg, as illustrated in FIG. 4.
[0058] In an example embodiment, the obtained nutrient-rich snacks may be packed 30 in airtight containers or sealed bags to maintain their freshness and quality. Further, the packages may be stored at ambient temperature, which is typically around 20°C to 25°C. Further, the ambient temperature may ensure that the snacks remain crisp and free from moisture absorption. Further, the snacks may be packed and stored properly at ambient temperature to preserve the snacks' nutritional value, taste, and 35
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texture. Further, the proper packaging and storing may extend the shelf life of the 5 snacks.
[0059] It should be noted that the method (500) in any case could undergo numerous modifications and variants, all of which are covered by the same innovative concept; moreover, all of the details can be replaced by technically equivalent elements. In practice, the components used, as well as the numbers, shapes, and sizes of the 10 components can be of any kind according to the technical requirements. The scope of protection of the invention is therefore defined by the attached claims.
Dated this 8th Day of August, 2024 Ishita Rustagi (IN-PA/4097) 15 Agent for Applicant , Claims:CLAIMS 5
We Claim:
1. A method (500) for preparing fortified multi-millets snacks products, the method (500) comprises:
selecting one or more millets grains, wherein the one or more millets grains comprises Kodo millet, Proso millet, Foxtail millet, or etc., at step 502; 10
cleaning and washing the one or more millets grains for removing impurities from the one or more millets grains, at step 504;
drying the one or more millets grains under sunlight to remove moisture content, at step 506;
storing the dried one or more millets grains in an airtight container to 15 ensure freshness, at step 508;
grinding the one or more millets grains into fine particles, at step 510;
sieving the fine particles to obtain a millet flour of uniform particle size, at step 512;
mixing 20% of the kodo Millet, 25% of the proso millet and 50% of the 20 foxtail millet to obtain a uniform blend mixture, at step 514;
mixing a calculated amount of water to the mixture, followed by conditioning to distribute moisture of upto 20% DB (Dry basis) throughout the mixture, at step 516; and
extruding the mixture within an extruder at temperature of 1200C to 25 provide nutrient rich extruded snacks, at step 518.
2. The method (500) as claimed in claim 1, wherein the one or more millets grains are rich in protein, Fibres, vitamins, anti-oxidants, minerals or etc.
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3. The method (500) as claimed in claim 1, wherein the one or more millets grains are grinded into the fine particles by using a hammer mill.
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4. The method (500) as claimed in claim 1, wherein a 60# mesh sieve may be 5 configured to filter the fine particles to pass through while retaining coarser particles.
5. The method (500) as claimed in claim 4, wherein the 60# mesh sieve may comprise openings of 250 micrometres. 10
6. The method (500) as claimed in claim 1, wherein the millet is mixed manually or mechanically to obtain the uniform blend mixture.
7. The method (500) as claimed in claim 1, wherein the nutrient rich extruded 15 snacks are dried within an oven at a temperature of 40oC to obtain snacks.
8. The method (500) as claimed in claim 1, wherein the obtained snacks are packed and stored in ambient temperature to maintain the freshness and quality of the snacks. 20
9. The method (500) as claimed in claim 1, wherein the obtained snacks are analysed to detect texture, color, mineral analysis, sensory analysis or etc.
25 Dated this 08th August, 2024 Ishita Rustagi (IN-PA/4097) Agent for Applicant