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<p>With increasing consumer interest in functional and ready-to-cook foods, the use of indigenous, nutrient-dense ingredients is gaining importance. This study focused on formulating and assessing an instant halwa mix using water chestnut (<i>Trapa bispinosa</i>) and lotus seed (<i>Nelumbo nucifera</i>), both rich in carbohydrates, minerals, and antioxidants. Five formulations were developed, of which formulation F2, containing a 30:70 lotus seed to water chestnut ratio, showed the highest acceptability in sensory evaluation. Compared to the control, F2 had lower moisture (1.08%) and higher ash (2.97%), fat (8.81%), protein (6.05%), and crude fibre (3.8%) contents. Though carbohydrate content was slightly lower (67.7%), functional characteristics improved, with elevated total phenols (30.14&#xa0;mg/100&#xa0;g) and antioxidant activity (27.32%). Texture profile analysis showed desirable values for adhesiveness, cohesiveness, springiness, gumminess, and chewiness. SEM images revealed a porous structure, supporting better rehydration. The product was packaged in LDPE and stored at 10&#xa0;°C and 25&#xa0;°C for 60&#xa0;days. During storage, parameters such as moisture, FFA, TBA, and HMF increased more significantly at 25&#xa0;°C, while antioxidant and polyphenol levels declined. Sensory qualities also reduced over time. Microbial load stayed low at 10&#xa0;°C but rose considerably at 25&#xa0;°C, indicating that refrigerated storage helps preserve product quality and extends shelf life.</p>

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Development and evaluation of a nutrient- rich instant halwa mix incorporated with water chestnut (Trapa bispinosa) and lotus seeds (Nelumbo nucifera)

  • 期刊论文

  • 发表日期：

    2026年2月4日

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  • Shraddha Prakash,
  • Durga Shankar Bunkar,
  • Anil Kumar Chauhan,
  • Muskan Kumari,
  • Kaustubh Singh

摘要

With increasing consumer interest in functional and ready-to-cook foods, the use of indigenous, nutrient-dense ingredients is gaining importance. This study focused on formulating and assessing an instant halwa mix using water chestnut (Trapa bispinosa) and lotus seed (Nelumbo nucifera), both rich in carbohydrates, minerals, and antioxidants. Five formulations were developed, of which formulation F2, containing a 30:70 lotus seed to water chestnut ratio, showed the highest acceptability in sensory evaluation. Compared to the control, F2 had lower moisture (1.08%) and higher ash (2.97%), fat (8.81%), protein (6.05%), and crude fibre (3.8%) contents. Though carbohydrate content was slightly lower (67.7%), functional characteristics improved, with elevated total phenols (30.14 mg/100 g) and antioxidant activity (27.32%). Texture profile analysis showed desirable values for adhesiveness, cohesiveness, springiness, gumminess, and chewiness. SEM images revealed a porous structure, supporting better rehydration. The product was packaged in LDPE and stored at 10 °C and 25 °C for 60 days. During storage, parameters such as moisture, FFA, TBA, and HMF increased more significantly at 25 °C, while antioxidant and polyphenol levels declined. Sensory qualities also reduced over time. Microbial load stayed low at 10 °C but rose considerably at 25 °C, indicating that refrigerated storage helps preserve product quality and extends shelf life.