Shelf Life of Millet Based Diabetic Mix
K. Geetha
All India Coordinated Research Project on Foods and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru-560 065, Karnataka, India.
Geetha M. Yankanchi
All India Coordinated Research Project on Foods and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru-560 065, Karnataka, India.
B. M. Veena
All India Coordinated Research Project on Foods and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru-560 065, Karnataka, India.
Netravati Hiremath
All India Coordinated Research Project on Foods and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru-560 065, Karnataka, India.
*Author to whom correspondence should be addressed.
Abstract
Millets are good source of nutrients such as fiber, minerals and b-complex vitamins and their regular consumption helps in reducing non communicable diseases. Hence, millets were used in the preparation of diabetic mix and a study was conducted to evaluate the shelf life of millet based diabetic mix. Parameters such as moisture, free fatty acid, peroxide value and microbial load were assessed for a period of 90 days. Significant increase in moisture, free fatty acid and peroxide value was observed at different storage period, however free fatty acid and peroxide values were in the acceptable range. Bacterial count throughout the storage period was within the safe level, whereas presence of mold and E-coli was not detected during storage period. Above findings revealed that the developed diabetic mix can be stored up to 90 days.
Keywords: Shelf life, free fatty acid, peroxide value, E- coli