A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.0 ± 0.07 g, fat 14.5 ± 0.72 g, carbohydrates 59.0 ± 1.20 g and dietary fiber 6.3 ± 0.04 g per 100 g of mix. The sensory evaluation of the product revealed that color, taste, texture, aroma, appearance and overall quality were in acceptable range with mean score of 6.8. Shelf life of the product was about 90 days under normal conditions when stored in low density polypropylene pouches. The work indicates the potential of using coarse cereals and legumes for preparation of nutritious food for societal program.

SYNOPSISPolyethylene was reacted with maleic anhydride and N-phenylmaleimide in solution. The effect of modification on its physico-chemical properties, such as mechanical, oxygen gas transmission, water vapor transmission, and grease resistance properties, was studied.

Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition. Studies have been carried out on packaging and storage aspects of coconut burfi to extend its shelf life. The samples were packed in flexible pouches of multilayer films consisting of (1) polyester/polyethylene; and (2) polyester/aluminum foil/polypropylene under the following conditions: (1) normal packing; (2) 99% vacuum packaging; and (3) in‐package heat processing, and were stored at 27C temperature and 65% relative humidity and periodically withdrawn to monitor changes in chemical, microbiological and sensory qualities. A maximum of 75 days shelf life was obtained for heat‐processed samples as against <15 and 45 days for air and vacuum packed samples respectively in both packaging materials. PRACTICAL APPLICATIONS By this study, the shelf life of coconut burfi has been extended to two and a half months, which enables to increase the marketability and sale of the product and make the nutritious product conveniently available for everybody.

Burfi , an Indian milk-based sweet, is susceptible to microbial spoilage that restricts its shelf life to 10 days. Large-scale marketability of burfi and its export potential requires longer shelf life. Therefore, our aim was maximizing shelf life by packaging means. Studies were carried out on burfi in different packaging materials under different atmospheres -normal packing, vacuum packing and use of a free-oxygen absorber -at 65% RH/27C. Normal packing even in barrier film did not effectively control microbial spoilage. Vacuum packing, although it retarded microbial growth, adversely affected texture and sensory quality. A free-oxygen absorber coupled with high-barrier materials like metallized films/foil laminates offered more than 45 days shelf life. Stored samples could be grouped by principal component analysis. The major sensory attributes contributing to grouping were color, firmness, chewiness, creamy and rancid notes. Sensory firmness and chewiness were found to have good correlation with instrumentally measured texture values.

Nutrition support has become an important therapeutic intervention for improving outcomes in hospitalized patients. The present study was carried out with the objective of studying appropriate packaging and storage studies of enteral formulation from natural sources comprising finger millet (Eleusine coracana), soyprotein isolate, tomato powder, carrot powder, anne greens (Celosia argentea), groundnut oil and fish oil. Two type of packages--namely, polypropylene pouches and metallized polyester/polyethylene pouches--were used. The storage conditions were 27°C and 42°C at 65% relative humidity. The chemical, microbiological and sensory qualities of the formulation were assessed at regular intervals. The moisture sorption studies revealed that the formulation had an initial moisture content of 3.59%, which equilibrated to 13%. The product was acceptable at 64% relative humidity, after which it tend to become soggy. Analysis of peroxide value and free fatty acid content of the equilibrated samples revealed that moisture content of 4-5% was ideal for the storage of the formulation. An increase in the peroxide value and free fatty acid content was observed during 90-day storage period but the formulation was organoleptically acceptable. The microbial analysis of the formulation revealed an initial total bacterial count of 1.5 × 10² colony-forming units and increased to 7.9 × 10² colony-forming units (polypropylene) and 5.0 × 10² colony-forming units (metallized polyester/polyethylene). No fungal and coliform was detected at 90 days of storage. Thus it was concluded that the formulation can be stored for a period of 3 months at 27°C and 65% relative humidity. Such formulations can be primarily a supportive strategy to an active therapeutic intervention.