Changes in the shelf life parameters of dietary supplement during storage

Kanika Pawar^1* D. K Thompkinson²

¹Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India, 125004
²Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India, 211007.

Corresponding Author Email: kanikapawar@gmail.com

A dietary supplement containing multifunctional ingredient sources was formulated and optimized for management of diabetes. The formulated dietary supplement comprised of milk fat and groundnut oil (90:10), whey protein concentrate, skim milk powder and sodium caseinate (50:25:25) and resistant starch and maltodextrin (70:30). The feasibility of the formulated dietary supplement in terms of physico-chemical, microbiological and sensory attributes was evaluated during storage period. The formulated supplement was found to have 4.37, 15.93, 10.15, 3.39 and 66.15 percent moisture, protein, fat, ash and carbohydrate respectively. It was observed that there was slight increase in moisture, free fatty acid, thiobarbituric acid and insolubility index while a decrease in dispersibility and sensory attributes (color and appearance, flavor, overall acceptability) during the storage period.  However, the dietary supplement stored at room temperature indicated non-significant changes in all physico-chemical, microbiological and sensory parameters throughout the storage period of 180 days. Thus, dietary supplement prepared had better acceptability for a period of six months.

Dietary supplement; Physico-chemical; Sensory; Storage studies

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