Protein-enriched gram flour steamed cake (PEGC) was prepared with gram flour, sodium bicarbonate, in the range of 80–100 g, 2–6 g, and 1–5 g, respectively, and optimization was performed using response surface methodology. The physicochemical and sensory properties of PEGC were evaluated. The optimized product was found to contain expansion 2.32 cm, density 0.234 g/cm³, moisture content 51.86%, color L* 24.85, color a* 0.72, color b* 37.72, pH 7.65, TSS 4.23°Brix, total sugar 11.64%, protein 21.98% and overall acceptability 8.2.The sugar syrup was further optimized with the addition of concentrations of sugar, mustard seed, and curry leaves in the range of 2–10 g, 1–5 g, and 1–5 g, respectively. The product added with optimized tempering sugar syrup was found to contain expansion 0.23 cm, density 0.279 g/cm³, color L* 31.11, color a* 0.67, color b* 35.92, pH 8, TSS 6.43°Brix, total sugar 27.87%, protein 20.88% and overall acceptability 8.3 on the 9-point hedonic scale.

Novelty impact statement

Snack foods refer to tempting light and informal meals, which have become an essential part of daily life. Various snacks also have become a source of concern for human health due to higher cholesterol levels and an increase in weight gain. The development of functional ingredients-based snacks not only meet the demand of consumer but reduce the ill effects of snacking and confer health benefits to the consumers. Protein-enriched gram flour steamed cake has enough potential for getting the attention of consumers for providing healthy snacking due to its higher nutritional value.