Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies.

Multigrain halwa mixes (four types) were prepared
from cereals, millets, legumes, nuts and condiments.
These mixes had around 4% initial moisture content (IMC),
during storage studies they had 23 to 32% as equilibrium
relative humidity (ERH); 5 to 8% as the critical moisture
content (CMC) and critical relative humidity (CRH) for
these mixes were ~60%. Packaging material for storing
these mixes was 75 μm thickness LDPE pouches. Under
accelerated storage, these mixes picked up moisture up to
9% and at ambient up to 6.4%. Free fatty acids ~18% was
developed under accelerated condition for 90 days; under
ambient condition ~14% for 180 days. Ragi based spicy
halwa mix could develop FFA up to 120%, which was due
to the presence of tricarboxylic acid as one of the ingredient
in this particular mix. Halwa mixes can be stored for
75 days under accelerated and 180 days under ambient
conditions. Halwa prepared from these mixes had 26 to
31% moisture; protein, fat, carbohydrates and ash content
were 5.7 to 6.3%, 7.9 to 8.7%, 54 to 58%, 1.6 to 3.3%,
respectively. Energy derived from these ranged from 1,318
to 1,380 kJ/100 g. Ragi based spicy multigrain halwa was
harder and chewy in texture; while wheat based multigrain
halwa was softer. Dark brown colour persisted for Ragi
based spicy multi grain halwa because of the inherent
colour of the finger millet, ghee aroma and sweetness was
insignificant for all the 4 types of halwa.