Storage Stability and Physicochemical Kinetics of a Preservative-Free, Flaxseed-Enhanced Multi-Grain Instant Idli Mix Powder under Accelerated Conditions
Year: 2026
Type: article
Abstract: This study evaluates the physicochemical, bioactive, microbiological, and sensory properties of a preservative-free, flaxseed-enhanced multi-grain instant idli mix powder (FMGIIM) during storage at 37°C for 90 days. Samples were analyzed at 30-day intervals to assess quality changes under accelerated environmental conditions. Over the 90-day storage period, moisture content increased from 5.21% to 7.63% (p < 0.05), while dietary fiber (7.84% to 7.71%) and total carbohydrates (67.42% to 66.26%) remained relatively stable. Crude protein showed a minor decrease from 13.86% to 12.70%. In contrast, the lipid fraction exhibited a significant decline from 4.38% to 3.51% (p < 0.05), indicating lipid autoxidation of the unsaturated fatty acids from flaxseed. Total phenolic content (TPC) declined by 27.8%, dropping from an initial value of 485.62 to 350.58 mg GAE/100g. The sensory characteristics of prepared idlis showed a gradual decrease in all the organoleptic attributes, and the overall acceptability of the idlis, on a hedonic scale of 9 points, decreased from 8.2 to 6.1 among consumers. Commercial acceptability (score ≥ 7.0) was still maintained after 60 days of accelerated storage. Total plate counts and yeast/mold counts increased during the storage period (total plate count to 5.9 x 10^3 CFU/g and yeast/mold count to 3.2 x 10^2 CFU/g), but the levels of microorganisms did not exceed the microbiological safety limits set by the regulatory authorities. The results show the stability of the above mentioned formulation of FMGIIM, which is acceptable for consumption for up to 60 days at 37°C, even though microbial spoilage is not the most important limiting factor; lipid oxidation and phenolic degradation are.
Source: Journal of chemical health risks
Author: Anubhuti Dwivedi
Institution: Sambalpur University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7216638217
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