author(s)
Aditya Sharad Kuyate, Prachi Sardarsing Rajput, Khushi Chandan Ghule, Shembade Pratiksha Shivaji, Shruti Ravindra Tanpure, Neha Pravin Deshmukh, Saurabh Sanjay Bankar, Nitin Nivrutti Talpade and Kumargaurav Prakash Tayade

abstract
The formulation for preparation of Greek sticks was carried out by using different variation in moong bean flour and red lentils flour whereas rice flour, semolina, and fenugreek which are constant T0, T1, T2, T3, T4 viz, 100:00, 30:30:15:15:5, 40:20:15:15:5, 20:35:20:15:5, 25:25:15:15:5, respectively. Further Greek sticks were prepared and it then allow for organoleptic evaluation with semi trained panel in that T2 got more score in terms of taste, flavour, crispiness and texture received highest sensory score (9). Chemical properties of Greek sticks viz, moisture, fat, protein, carbohydrate, fibre, ash was analysed. Results obtained for chemical composition of Greek sticks revealed that moisture content 4.90%, fat 16.10%, protein 18.20%, carbohydrates 49.20%, crude fibre 9.80%, ash 1.70% and the energy value of 415.15 kcal; indicating a nutrient-dense, balanced snack suitable for health-conscious consumers. The product was further evaluated for microbial safety during storage at 1, 4, 8, 12, 16, 20 and 24 days, showing Total Plate Counts of 3.2 × 10³, 3.6 × 10³, 4.0 × 10³, 5.2 × 10³, 6.0 × 10³, and 7.1 × 10³ CFU/g, the Yeast & Mold counts of 1.6 × 10³, 2.1 × 10², 3.5 × 10², 5.8 × 10², 7.5 × 10², 9.8 × 10², and 1.3 × 10² CFU/g, and the coliform counts <10 CFU/g, confirming the microbiological safety of the ready-to-eat snack. Overall, Greek Sticks provide a convenient, nutrient-rich, and ready to eat snack that delivers protein, carbohydrates, fibre from legumes and fenugreek, making it suitable for modern lifestyles and health-conscious consumers seeking ready-to-eat options.