Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/ millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further with the addition of jaggery water, stirring constantly with intermittent addition of ghee. This process involves many unit operations, which are energy and time consuming. Hence a modified method was developed which is energy efficient and time saving without compromising the quality of the product. One fine fraction (200 mesh, BS) of cereal/ millet flours were used in modified method instead of whole cereals. Sensory and instrumental analysis of the samples showed that quality of Halubai prepared using modified method was comparable to that of samples from conventional method. Correlation studies on sensory data of Halubai showed positive relation for the set (r=0.94) and smoothness (r=0.84); and negative relation for stickiness (r=−0.94) with the overall quality. Modified method of Halubai preparation which was simple and energy efficient, resulted in products with good sensory quality.

Stability of a food product mainly depends on its ingredients. Stable food products have a huge consumer market. In this study, noodles were prepared using enzymatically modified ingredients. The shelf stability of noodles was determined under two different conditions, ambient (27°C, 65% RH) and accelerated (37°C, 92% RH). Samples were withdrawn at particular intervals and analysed for their physico-chemical, in-vitro and in-vivo properties. The properties of stored products were compared with those of initial products. Noodles with enzymatically modified ingredients showed reduced glycemic index (GI) compared to their native forms. Noodles with enzymatically modified ingredients can be stored up to 60 days at an ambient condition without any negative effect on their quality. As the noodles with enzymatically modified ingredient showed promising results with reference to their quality characteristics, it can be beneficial in maintaining the health of the individuals with diabetes mellitus, if supported by in-vivo studies.