Development and quality evaluation of value added instant rab mixes

Area of Science:

• Food Science
• Microbiology
• Nutrition

Background:

• Rab is a traditional Rajasthani maize-based preparation with a sour taste and thick consistency.
• Traditional rab preparation involves prolonged boiling in buttermilk.
• Development of instant mixes aims to provide convenience and retain traditional qualities.

Purpose of the Study:

• To develop two instant mixes of traditional Rajasthani rab.
• To incorporate value-added ingredients like greengram dhal and spinach powder.
• To evaluate the nutritional, sensory, and shelf-life characteristics of the developed rab mixes.

Main Methods:

• Two types of curds were prepared using specific lactic acid bacteria cultures: (i) S. lactis + S. thermophilus + S. diacetylactis and (ii) L. bulgaricus + S. diacetylactis.
• Processed greengram dhal and spinach powder were added for nutritional enhancement.
• Nutritional composition, sensory attributes, and microbiological safety were assessed over a four-month storage period.

Main Results:

• The developed rab mixes offered significant nutritional value, with protein ranging from 15.1-17.6g and iron from 3.15-3.89mg per 100g.
• Value addition increased protein, ash, fiber, and iron content.
• Sensory evaluation indicated high acceptance, with scores between 7 and 8.
• Microbiological analysis confirmed the absence of coliforms and S. aureus, with other microbial counts within safe limits for four months.

Conclusions:

• Instant rab mixes developed with selected cultures and value-added ingredients are nutritionally superior and highly acceptable.
• These mixes demonstrate good shelf stability and microbiological safety for at least four months under ambient conditions.
• The study successfully created a convenient and enhanced version of traditional rab, suitable for wider consumption.