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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2023: 95.56
Index Copernicus ICI Journals Master List 2023 - IJCMAS--ICV 2023: 95.56
For more details click here
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Original Research Articles Volume : 15, Issue : 5, May, 2026

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Int.J.Curr.Microbiol.App.Sci.2026.15(5) : 244-247
DOI : https://doi.org/10.20546/ijcmas.2026.1505.031


Shelf Life Assessment of Optimized Ragi and Milk Based Extruded Snack Food

Arunkumar1, Amitkumar Manojbhai Patel2 and Niranjan3*
1Amul Cooperative Mumbai, India
2SMC College of Dairy Science Anand, Kamdhenu University Gandhinagar, Gujarat, India3Mandya Milk Union Limited, Mandya, Karnataka, India
*Corresponding author
Abstract:

The present study was conducted to evaluate the shelf life and storage stability of optimized extruded snack food prepared using maize flour, ragi flour, and whey protein concentrate (WPC). The developed snack product was packed in metallized polyethylene terephthalate (MET-PET) pouches and stored at ambient conditions (37±2°C). During storage, the product was analyzed for sensory, physico-chemical, microbiological, and textural characteristics at regular intervals. The moisture content, hardness, bulk density, microbial load, flavour, and crispness of the product showed gradual changes during storage. However, the optimized extruded snack remained microbiologically safe and organoleptically acceptable throughout the storage period. The study concluded that proper packaging significantly improved shelf stability and preserved the quality of the developed protein-rich extruded snack food.


Keywords: Shelf life, Extruded snack food, Storage stability, Whey protein concentrate, Ragi flour, Packaging.

References:

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How to cite this article:

Arunkumar, Amitkumar Manojbhai Patel and Niranjan. 2026. Shelf Life Assessment of Optimized Ragi and Milk Based Extruded Snack Food. Int.J.Curr.Microbiol.App.Sci. 15(5): 244-247 doi: https://doi.org/10.20546/ijcmas.2026.1505.031
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license

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