Volume : 11, Issue : 5, MAY 2025

FORMULATION AND SHELFLIFE EVALUATION OF QUINOA INCORPORATED INSTANT MIX (DOSA)

SHAIK SHAHINA*, DR. A. SWAROOPA RANI, R. NANDA KISHORE REDDY

Abstract

The instant dosa mix is designed for convenience, requiring minimal preparation time, making it ideal for health-conscious consumers and those with limited cooking resources. This study focuses on formulating an instant dosa mix by combining brown rice flour, quinoa flour, and wheatgrass powder in optimized proportions. The formulation also includes lentil flour to improve protein content, fiber content and functional properties. Quinoa, a pseudo-cereal, is an excellent source of high-quality protein, dietary fiber, and essential amino acids, making it suitable for enhancing the protein content of traditional foods. Wheatgrass powder, known for its richness in vitamins, iron, calcium, and antioxidants, provides significant nutritional benefits, particularly for individuals suffering from anaemia. Nutritional analysis of the mix reveals a significant improvement in protein, dietary fiber, and micronutrient content, especially iron and folate, which are critical in combating anaemia and protein addresses the malnutrition.  The product’s shelf-life is assessed to ensure stability under different storage conditions, focusing on moisture content. Sensory evaluation confirms the product’s acceptability, with favourable scores for taste, texture, and overall appeal.

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