Effect of Storage Period on Sensory Attributes of Millet Based Fortified Spread to Mitigate Hidden Hunger
Anjali Yadav *
Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture & Technology, Kanpur, U.P., India.
Seema Sonkar
Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture & Technology, Kanpur, U.P., India.
*Author to whom correspondence should be addressed.
Abstract
The study was carried out for determining of the effect of storage period on sensory characteristics of spread formulated by millets (finger and barnyard) and other ingredients (sweet potato, sesame seeds and anjeer). Among the tested formulations, the spread containing 50 g finger millet, 38 g barnyard millet, 5 g sweet potato, 2 g sesame seeds, and 5 g anjeer received the highest overall acceptability from panellists. Samples were packed in airtight containers and analysed at 0, 3, 6, and 9 days of storage to assess changes in quality parameters. By day 9 of storage, a slight increase in moisture content was observed in all millet spreads. The control sample exhibited the highest moisture content (58.85–62.00%), whereas treatment T2 showed the lowest (50.07–53.99%). The total bacterial count (TBC) increased from 0.53 × 10² CFU/g on day 3 to 2.46 × 104 CFU/g by day 9. The total mold count (TMC) remained below detectable levels throughout the storage period. The result of present investigation suggested that millet spread could be kept in glass jar air tight container at room temperature for a period of 9 days without experience and quality deterioration.
Keywords: Millet, total bacterial count, quality deterioration, storage, millet spread