Abstract :

Mixed seed laddu is an snack which is prepared by different types of seeds namely Pumpkin seeds, Sunflower seeds, Watermelon seeds, Flax seeds, Chia seeds, almonds, cashew, pasta, jowar flour for better health benefits , these seeds are Nutritionally rich foods , This study focuses on the development of mixed seed laddu—a nutrient-dense snack composed of various seeds including pumpkin, sunflower, watermelon, flax, chia, as well as almonds, cashew, and pistachio. The aim was to create a nutritionally rich product by varying seed proportions and analyzing its sensory attributes and shelf-life stability. Three formulations were tested: Sample A (30% RF, 10% PS, 10% WS, 15% SS, 10% CS, 10% FS, 15% OI), Sample B (25% RF, 10% PS, 15% WS, 15% SS, 5% CS, 15% FS, 5% OI), and Sample C (30% RF, 10% PS, 10% WS, 15% SS, 10% CS, 10% FS, 15% OI). Sensory evaluations conducted by a taste panel indicated that Sample A demonstrated superior organoleptic properties compared to the other formulations. Nutritional analysis revealed that Sample A contained 599 kcal/100g, with 73.8g carbohydrates, 9.5g fat, 4g protein, 1.4g dietary fiber, negligible sugar, and notable amounts of phosphorus (57.9 mg), calcium (28.2 mg), and iron (0.6 mg) per 100g. During a one-month storage period, the total viable and coliform counts increased slightly, from 1 to 2 and 1 to 1.5, respectively. However, no harmful bacteria (E. coli, Salmonella, or Staphylococcus) were detected at any time. Sensory scores for color, odor, and taste of Sample A decreased from 4.5 to 4.0, while the texture score remained constant at 4.0. The results indicate that Sample A is a high-quality, nutritious snack with good sensory attributes and acceptable shelf-life stability.

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Keywords :

Microbial analysis, Mixed seeds, Nutritional rich, Sensory Analysis

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