Development, Processing, Packaging, Storage and Quality Evaluation of Multigrain Instant Kothimbir Vadi Mix

  • MADHURA V SHAH Department of Food Science and Nutrition, S.N.D.T College Of Home Science, Pune, India
  • Dr. S.M. Naikare Department of Food Science and Nutrition, S.N.D.T College Of Home Science, Pune, India
Keywords: multigrain, kothimbir vadi

Abstract

Instant mixes are more popular as it requires little preparation time and gives uniform quality attributes. Considering the today’s busy life style and need of instant food in every family, the multigrain instant kothimbir vadi mix was considered the utmost important. In the multigrain as cereals flours (sorghum, wheat, pearl millet, finger millet and brown rice), pulses flours (dals of bengal gram, moong, and urad) and spices (dried coriander leaves, powders of turmeric, dhania, cumin seed, ginger, garlic, and green chilli), sesame seeds, asafoetida and salt were used. The flours and powders were prepared in the laboratory. Seven different treatments were maintained. The most acceptable treatment was screened out by sensory quality evaluation panel members. Amongst, the most acceptable treatment (T7) was selected (highest score) and further used for bulk preparation, then the flour mix was packed in standy pouches and stored under ambient conditions for studying the changes in quality attributes such as proximate constituents, microbial count (TPC) and sensory quality parameters for a period of 60 days storage by following sampling protocol on every 15th day. From the results, it was observed that the instant mix had exhibited the values of proximate constituents 0 day analysis, moisture (5.4%), protein (11.73%), fat (0.93%), carbohydrates (78.74%), crude fibre (6.8%), ash (3.2%) and energy value (370 Kcal) per 100g. The same constituent values analysed on 60th day and compared with that of the 0 day values did not show any significant statistical differences. Similarly, the microbial count (TPC) estimated on 0 day and that of on 60th day storage did not show any significant differences at various dilutions. Likewise, for the sensory quality evaluation, the store sample (instant mix) was converted into vadi on each sampling day and then given to the 20 semi-trained panel members using 5-point hedonic scale. The means of mean score of the sample evaluated on 0 day and that of on 60th day storage did not show any significant changes in the overall sensory quality attributes (colour, texture, aroma, taste, appearance and overall acceptability). From the results, it is concluded that the multigrain instant kothimbir vadi mix was found to be remained in good condition for a storage period of 60 days under ambient conditions without showing any sign of spoilage.

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https://www.tarladalal.com/Maharashtrian-Kothimbir-Vadi-Recipe-Deep--Fried-42069

Published
2020-12-28
How to Cite
1.
SHAH M, Naikare S. Development, Processing, Packaging, Storage and Quality Evaluation of Multigrain Instant Kothimbir Vadi Mix. FASJ [Internet]. 2020Dec.28 [cited 2021Jun.18];2(01):50-5. Available from: https://fasj.org/index.php/fasj/article/view/4
Section
Research Articles