Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food
The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology.The levels of ingredients viz.skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables.The optimum levels of jagg