Optimization and shelf-life evaluation of pearl millet based halwa dry mix

Abstract

Indian traditional sweet dish ie halwa was developed from pearl millet grains. Pearl millet grains (Pennisetum typhoides var. PHB-2168) were steamed for 20 min at 1.05 kg cm-2 in order to minimize lipase activity, total phenols, phytic acid and tannins content. Steamed grains were dried (12±0.5% moisture content), pearled, milled, sieved through sieve opening size of 0.234 mm and were used for study. Central composite rotatable design (CCRD) with three independent variables ie vanaspati, sugar and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for colour varied from taste 6.3-7.9, mouth feel 6.4-7.8, overall acceptability (OAA) 6.5-7.9 and rehydration ratio (RR) from 1.4 to 2.3. All the responses fitted into quadratic equation with R2> 0.80. Halwa dry mix was also evaluated for stability in polyethylene pouches at ambient conditions and the peroxide and free fatty acids value were 21.35 meqO2 kg-1 fat, 0.55%(oleic acid), respectively after 6 months of storage. Based on compromise optimization, optimum levels of the ingredients recommended with 86.4% desirability were: vanaspati 38.6 g 100 g-1 pearl millet semolina (PMS), sugar 88.7 g 100 g-1 PMS and water for rehydration 151 mL 100 g-1 dry mix.