Shelf Life Study and Organoleptic Evaluation of the Developed Value Added Instant Puran Mix

Abstract

A dehydrated puran mix with additional functional value of Tulsi leaves (Ocimum sanctum) was developed, standardized and analyzed for its acceptability by sensory evaluation tests. The mix makes puran used in puran polis which is a high biological value protein traditional food item. Also, tulsi leaves adds on to the medicinal value of the product without interfering the actual taste of the dish. The instant mix was packaged with an appropriately designed nutritional label and budgeting aspects were calculated. The developed product had the shelf life of 30 days after packaging.