Optimisation of ingredients levels and shelf-life evaluation of fibre enriched instant halwa mix
- Defence Food Research Laboratory, Siddarthanagar, Mysore, India.
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Wheat bran was used for the development of instant wheat sooji halwa mix. Central composite design with 3 independent variables viz. wheat bran, sugar and hydrogenated fat with 3 responses viz taste, mouthfeel and overall acceptability was used for the optimization of ingredients levels for the preparation of halwa mix. Optimised instant halwa mix was evaluated for its shelf-life by monitoring different physico-chemical characteristics, sensory attributes. The chemical changes and overall acceptability scores were found to be negatively correlated (P?0.05) during storage. The correlation between PV & OAA, FFA & OAA and TBA & OAA were found to be -0.95, -0.98 and -0.98 in case of samples packed in PP whereas -0.98, -0.97 and -0.96 in case of MP packed samples stored at room temperature conditions.
[Atul Kumar., Khan M. A., Semwal A. D., Sharma, G. K. (2015); Optimisation of ingredients levels and shelf-life evaluation of fibre enriched instant halwa mix Int. J. of Adv. Res. 3 (Sep). 1516-1522] (ISSN 2320-5407). www.journalijar.com
