"Dashami" As A Viable Option For Preservative-Laden Foods: A Physicochemical And Microbiological Evaluation Study.

Abstract

Background:

The increasing reliance on out-of-home meals and ultra-processed foods has raised concerns regarding diet quality, food safety, and long-term health outcomes. Such foods are often energy-dense and nutrient-poor and may be associated with chronic metabolic disorders and food safety risks. Traditional foods that are naturally preserved and nutritionally balanced may provide healthier alternatives for travel and ready-to-eat consumption. Dashami, a traditional Indian sweet flatbread prepared from wheat flour, chickpea flour, jaggery, milk, and ghee, has historically been carried during journeys due to its perceived storage stability. However, scientific evidence supporting its microbiological safety and nutritional stability during storage is limited. Therefore, the present study aimed to evaluate the physicochemical characteristics, microbial stability, and nutritional profile of Dashami during ambient storage.

Methods:

Dashami samples were prepared using standardized traditional methods with accurately measured ingredients. Three independent batches (n = 3) were produced under controlled conditions to ensure reproducibility. The prepared samples were stored at ambient temperature and evaluated at six-time intervals (0, 12, 24, 48, 72, and 96 hours). Physicochemical parameters including pH, moisture, and total alcoholic acidity were assessed using FSSAI standard methods. Chemical analysis was performed to determine energy, carbohydrates, proteins, fats, crude fibre, starch, and calcium using standardized laboratory procedures. Microbiological analysis was conducted following Indian Standards (IS) methods to detect pathogens and measure total plate count, coliforms, yeast, and mould. All analyses were carried out at BioSource Biotech Laboratory, Pune.

Results:

The results demonstrated that Dashami maintained stable physicochemical and nutritional characteristics during the storage period. Microbiological evaluation showed the absence of major pathogens including E. coli, Salmonella spp., Staphylococcus aureus, Listeria spp., Vibrio spp., and Clostridium spp. throughout the study duration. Total plate counts increased gradually from 45 cfu/g at 0 hours to 332 cfu/g at 96 hours but remained  

well within permissible limits for cereal-based foods. Coliform, yeast, and mould counts remained below detectable levels. The findings indicate that Dashami maintains acceptable microbiological quality and nutritional stability for at least five days under ambient conditions. These results scientifically support the traditional practice of carrying Dashami during travel and highlight its potential as a safe, preservative-free, ready-to-eat alternative to ultra-processed foods