Exploring the Physico-Chemical, Functional, and Sensorial Attributes of Foxtail Millet (Setaria italica) Soup Mix, Including Shelf Life Assessment
K. Shilpa
Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad- 580005, Karnataka, India.
Archana G. Lamdande
*
Department of Food Processing & Technology, B.Tech. Food Technology, College of Community Science, University of Agricultural Sciences, Dharwad-580005, Karnataka, India.
M. Ashwini
Department of Microbiology, College of Agriculture, University of Agricultural Sciences, Dharwad-580005, Karnataka, India.
S. Hemalatha
Department of Food Processing & Technology, B.Tech. Food Technology, College of Community Science, University of Agricultural Sciences, Dharwad-580005, Karnataka, India.
Shyam R. Garud
Department of Agricultural Process Engineering, College of Agricultural Engineering & Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani 431402, Maharashtra, India and Department of Food Engineering, CSIR- Central Food Technological Research Institute (CFTRI), Mysore, 570020, India.
*Author to whom correspondence should be addressed.
Abstract
The present study evaluated the physico-chemical, functional, sensory and storage characteristics of foxtail millet flour and a foxtail millet-based soup mix. Foxtail millet flour was blended with dehydrated peas, carrot, corn, green chilli and selected spices to prepare the soup mix. The product was packed in high-density polyethylene and aluminium-laminated polyethylene pouches and stored under ambient conditions (30 °C ± 2 °C) for 180 days. Functional properties, proximate composition, dietary fibre, minerals, antioxidant properties, colour, amino acid profile, sensory acceptability, moisture, free fatty acid content and microbial quality were determined using standard methods. The foxtail millet soup mix contained 15.00% protein, 7.80% fat, 4.60% crude fibre, 9.33% ash, 63.37% total carbohydrates, 383 kcal energy and 15.87% total dietary fibre. It also showed 186.05 mg GAE/g total phenolic content, 94.88 mg/100 g tannin content and 86.70% DPPH radical-scavenging activity. Water absorption capacity, oil absorption capacity, swelling power and solubility were higher in the soup mix than in foxtail millet flour. The freshly prepared soup obtained acceptable sensory scores for appearance, colour, flavour, taste, consistency and overall acceptability. During storage, moisture content increased from 4.5% to 9.3% in HDPE and 9.2% in ALP, while free fatty acid content increased from 0.08% to 0.21% and 0.22%, respectively. Sensory scores declined slightly but remained acceptable up to 180 days. Bacterial counts remained low, and yeast, mould and E. coli were not detected at the end of storage. The results indicate that foxtail millet can be used to prepare an acceptable shelf-stable soup mix for convenience food use.
Keywords: Foxtail millet, Setaria italica, soup mix, instant soup, dehydrated vegetables, functional properties, dietary fibre, antioxidant activity, sensory evaluation, shelf life, packaging materials