A READY-TO-EAT HEALTH SNACK FOOD AND A PROCESS FOR THE PREPARATION THEREOF

摘要

THE PRESENT INVENTION PROVIDES A COMPOSITION FOR READY TO EAT HEALTH SNACK FOOD COMPRISING (I) WHOLE WHEAT FLOUR (FROM ROASTED WHEAT) 25 TO 30 WT%; (II) ROASTED (DEFATTED) SOY FLOUR 8-13 WT%; (III) PEANUT GRITS (FROM ROASTED PEANUTS) 8-12 WT%; (IV) ROASTED SESAME SEEDS 3-6 WT%; (V) ROASTED WHEAT GERM 3-6 WT%; (VI) BINDER 26.6-37.5 WT%; (VII) FAT (M.P. 40°C) 1.5-5.0 WT%; (VIII) NON FAT DRY MILK (FAT CONTENT<1%) 1.0-4.0 WT%; (IX) VITAMIN-A 140-150 µG WT%; (X) VITAMIN-D 140-150 I.U. WT%; (XI) VITAMIN-E 0.25-0.35 MG WT%; (XII) VITAMIN-K 0.30-0.45 MG WT%; (XIII) THIAMINE (B1) 0.25-0.35 MG WT%; (XIV) RIBOFLAVIN (B2) 0.28-0.34 MG WT%; (XV) NICOTINIC ACID 2.50-3.50 MG WT%; (XVI) PYRIDOXINE 0.30-0.40 MG WT%; (XVII) FOLIC ACID 9.00-11.00 µG WT%; (XVIII) PANTOTHENIC ACID 0.30-0.40 µG WT%; (IXX) VITAMIN-C 12.00-15.00 MG WT%; (XX) BIOTIN 0.10-0.20 MG WT%; (XXI) INOSITOL 0.50-0.70 GM WT%; (XXII) CHOLINE BITARTARATE 1.25-1.35 MG WT%; (XXIII) VITAMIN B12 0.30-0.40 µG WT%; (XXIV) IRON 3.5-4.5 MG WT%; (XXV) ZINC 7.5-9.5 MG WT%; (XXVI) COPPER 0.25-0.35 MG WT%; (XXVII) IODINE 0.10-0.15 MG WT%; (XXVIII) MAGNESIUM 0.48-0.58 WT%; (XXIX) BUTYLATED HYDROXY ANISOLE (BHA) 10-15 MG WT%; (XXX) ONE OR MORE ADDITIVES SELECTED FROM COLOURING AGENTS AND FLAVORING AGENTS OR A MIXTURE THEREOF.