1Research Scholar, Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, Rajasthan
2Associate Professor and Head, Department of Dairy and Food Technology, College of Dairy and Food Science Technology, MPUAT, Udaipur, Rajasthan
3Professor, Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, Rajasthan
4Dean, College of Dairy and Food Science Technology, MPUAT, Udaipur, Rajasthan
5Professor, Department of Textile and Apparel Designing, College of Community and Applied Sciences, MPUAT, Udaipur, Rajasthan
*Corresponding author email id: jigyasarahal@gmail.com
Online Published on 06 August, 2025.
India’s eating patterns and cooking methods have seen tremendous transformation in the last several years due to social progress, urbanization, and cultural shifts. The stress of their busy life led people to choose meals and cooking techniques that were easy, quick, and time-saving. In India, there were 261 million ready-to-eat and prepare food market in 2017 which has been increasing ever since. The current investigation had the objective of formulating MMP based RTC custard premix as consumable millet-based goods produced using conventional processing techniques provide a beneficial supplement for a more nutritious way of life. Along with a control, three test combinations T1, T2 and T3 were developed at ratio 50:50, 20:80 and 100 per cent MMP, wherein T3 premix was most acceptable. All the test combinations had moisture content less than five per cent and had no significant difference in their mean acceptable scores taken on 0th, 30th, and 60th day indicating a long shelf life.
Premix, Ready to cook, MMP, Shelf life, Custard
