Abstract
Instant foods are a great convenience in today’s fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central Composite Rotatable Design besides suitable fat and spices for the development of instant foxtail millet khichdi. Over all acceptability and water holding capacity were considered as the responses for the experimental design. The developed quick cooking (jiffy) product possessed calorific value of 525.11 kcal/100 g with good rehydration/ reconstitution properties within 4 min. Shelf stability of the khichdi packed in polypropylene (75µ) and metallised polyester (90µ) pouches was evaluated in terms of chemical, microbiological and sensorial changes. The product was found to be shelf stable for 6 months of storage in metallised polyester.
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The authors acknowledge the support and encouragement given by the Director, DFRL, Mysuru for carrying out the work.
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Negi, N., Srihari, S.P., Wadikar, D.D. et al. Optimization of instant foxtail millet based khichdi by using response surface methodology and evaluation of its shelf stability. J Food Sci Technol 58, 4478–4485 (2021). https://doi.org/10.1007/s13197-020-04929-x
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DOI: https://doi.org/10.1007/s13197-020-04929-x