Development of Value added Instant Garden Cress Seed Kheer Mix

Abstract

The value added instant garden cress seed kheer mix was developed by using ingredients viz. garden cress seed, rajgira seed and skimmed milk powder. Four variations were developed and organoleptically evaluated in comparison with basic variation. The most accepted variation of developed mix and basic kheer mix was analyzed for nutritional quality. Best accepted value added kheer mix was stored in polythene and laminated aluminium pouch and evaluated for shelf life. The findings revealed that among all variations the variation 'D' scored highest for color (4.80), texture (4.75), taste (4.90), flavour (4.70) and overall acceptability (4.75). Value added instant kheer mix found to contain protein 16.99g, fat 5.41g, total minerals 3.48 g, fiber 3.88 g, iron 28.79 mg, calcium 484.66 mg and phosphorus 465.66 mg per 100 g. Protein, total minerals, fiber, calcium and phosphorus increased by 4.37 g, 0.35 g, 1.07 g, 270.66 mg and 93.66 mg respectively over the basic mix. The value added kheer mix was organoleptically acceptable after six months storage period. Effect of storage revealed that the moisture content was not increased significantly. Peroxide value and reducing sugar were significantly increased while total and non reducing sugar significantly reduced after storage. The microbial population of kheer mix was initially low and it was increased on 180th day of storage.