Makhana: value-added products – kheer and soup mix.

The growing demand for nutritious, convenient, and shelf-stable foods has increased interest in the development of value-added instant products derived from traditional ingredients. In this context, the present study focused on the formulation and evaluation of makhana-based kheer and soup mixes as nutritionally enriched, ready-to-prepare foods. Makhana (Euryale ferox), a nutrient-dense ingredient with low bulk density and high functional properties, was utilized as the primary raw material. Formulations for instant kheer and soup mixes were developed, standardized and evaluated for physicochemical, functional, sensory, and storage stability characteristics. Raw makhana exhibited a moisture content of 10.60%, water activity of 0.51, protein content of 9.42%, carbohydrate content of 62.33%, fat content of 16.48%, and a high water holding capacity of 6.72 g/g, confirming its suitability for instant food applications. The formulated makhana kheer mixes showed low moisture content ranging from 3.12–4.61% and water activity between 0.23–0.39, indicating good shelf stability. Protein content of the kheer mixes ranged from 24.21–27.94%, while water holding capacity increased up to 5.24 g/g with higher makhana incorporation. Upon reconstitution, the kheer mixes exhibited near-neutral pH values (6.40–6.45) and viscosity ranging from 22–72 cP. The makhana soup mixes demonstrated moisture content between 5.75–6.73% and water activity values of 0.29–0.41. Protein content ranged from 10.78–12.07%, viscosity from 408–558 cP, and bulk density decreased from 0.51 to 0.38 g/ml with increasing makhana content. Reconstituted soup samples maintained a stable pH range of 5.06–5.30 and Total soluble solid content values between 4.02–4.86. Sensory evaluation using a 9-point hedonic scale indicated good overall acceptability for both kheer and soup mixes. Storage studies conducted for 60 – 80 days under ambient conditions showed a gradual increase in moisture content (up to 5.22%) and water activity (up to 0.51), remaining within acceptable limits. Microbial analysis of the makhana kheer and soup mixes revealed the absence of total plate count (TPC), Escherichia coli, and fungal growth, indicating that the products were microbiologically safe and prepared under hygienic conditions The study concludes that makhana can be effectively utilized for the development of instant kheer and soup mixes with desirable nutritional quality, functional properties, sensory acceptability, and storage stability, highlighting its potential for value addition in the ready-to-eat food sector.