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.