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@article{184858,
        author = {Mohite Priyadarshani Ramrao and Zalte Pratibha Tatya and Bodake Ishwari Ramnath and Dhepale Pratik Anil and Dhone Dipali Dilip and Gaikwad Sanket Tulshiram and Kathe Vaishnavi Sujit and Khatekar Shravani Mahesh},
        title = {DEVELOPMENT AND QUALITY ASSESSMENT OF FASTING PRINGOES INCORPORATED WITH BARNYARD MILLET FLOUR, TAPIOCA FLOUR AND AMARANTH FLOUR},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {4},
        pages = {3744-3748},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=184858},
        abstract = {The present study was undertaken to develop a healthy snack product named Fasting Pringoes, prepared using Tapioca, Amaranth, and Barnyard floursand Potatoes. The product was designed to meet the requirements of traditional Indian fasting practices while providing a nutritious and baked alternative to fried potato chips. The Pringoes were formulated by mixing the composite flour with boiled potatoes, shaping, and baking. Nutritional analysis showed that the product was rich in carbohydrates and provided moderate amounts of protein, fiber, and fat, making it a suitable energy source during fasting. Sensory evaluation confirmed consumer acceptability in terms of taste, texture, aroma, and overall appeal. Microbial analysis indicated the product was safe for consumption within its storage period. The results suggest that baked Fasting Pringoes are a promising functional snack option for both fasting and health-conscious consumers.},
        keywords = {Fasting Pringoes, Tapioca, Amaranth, and Barnyard flours Baked snacks, Nutritional analysis, Microbial analysis, Sensory evaluation},
        month = {September},
        }