Development of “Ashtaguna manda” As Ready-To-Eat (RTE) Therapeutic Food

Abstract

Introduction: Ready-to-eat (RTE) foods require no cooking and are pre-cleaned, pre-cooked and packaged for immediate consumption. About 30% of evening meals were prepared outside the home and two-thirds of shoppers purchase prepared foods from convenience stores. Objective of the study is to develop “Ashtaguna manda” as RTE therapeutic food form. Material and Methods: Authentication and Quality Control analysis were performed. Percentage of moisture, ash and carbohydrate, protein and fat (Kjeldahl method) was determined according to the method described. Result: Ashtaguna manda RTE form exhibited a whitish colour initially (‘o’ day), which turned creamish white after 3^rd and 6^th months of storage. The odour remained unchanged for up to 6 months and the sample retained its initial form. The pH value indicating acidity and alkalinity was 6.45 initially, 5.26 at 3^rd month and 5.39 at 6^th month, showing slight acidity. The total solids ranged from 1.534% initially to 1.746% at 3^rd month and 1.850% at 6^th month. Specific gravity was 1.007 initially, 1.012 at 3^rd month and 1.009 at 6^th month. Non-reducing sugars were present, aiding in consistency and preservation, while reducing sugars were absent throughout the six month storage period. Carbohydrates, proteins, and fats were present throughout the six month storage. The sample showed absence of E.coli, S.aureus, P.aeruginosa and S.abony during the six month storage. The total bacterial count was 03 cfu/gm, 05 cfu/gm, and 07 cfu/gm, and the total fungal count was 01 cfu/gm, 03 cfu/gm, and 05 cfu/gm at ‘0’ day, 6^th and 9^th months respectively. Sensory evaluation of the RTE therapeutic food was assessed in 15 healthy individuals for the evaluation of quality food product and it was generally well accepted by most healthy panellists. Conclusion: The investigation indicates that the RTE therapeutic food remained suitable under accelerated conditions for beyond 6 months of storage. The results from this study can serve as a reference for establishing pharmacopeia standards for Ashtaguna manda, highlighting the necessity of stability studies for assessing quality food product.