With increasing consumer interest in functional and ready-to-cook foods, the use of indigenous, nutrient-dense ingredients is gaining importance. This study focused on formulating and assessing an instant halwa mix using water chestnut ( Trapa bispinosa ) and lotus seed ( Nelumbo nucifera ), both rich in carbohydrates, minerals, and antioxidants. Five formulations were developed, of which formulation F2, containing a 30:70 lotus seed to water chestnut ratio, showed the highest acceptability in sensory evaluation. Compared to the control, F2 had lower moisture (1.08%) and higher ash (2.97%), fat (8.81%), protein (6.05%), and crude fibre (3.8%) contents. Though carbohydrate content was slightly lower (67.7%), functional characteristics improved, with elevated total phenols (30.14 mg/100 g) and antioxidant activity (27.32%). Texture profile analysis showed desirable values for adhesiveness, cohesiveness, springiness, gumminess, and chewiness. SEM images revealed a porous structure, supporting better rehydration. The product was packaged in LDPE and stored at 10 °C and 25 °C for 60 days. During storage, parameters such as moisture, FFA, TBA, and HMF increased more significantly at 25 °C, while antioxidant and polyphenol levels declined. Sensory qualities also reduced over time. Microbial load stayed low at 10 °C but rose considerably at 25 °C, indicating that refrigerated storage helps preserve product quality and extends shelf life.
Prakash et al. (Wed,) studied this question.