MSc.

The present study entitled “Development and quality evaluation of Geriatric
health mix”, was conducted in the Department of Community science, College of
Agriculture, Vellayani during the period of 2016 – 2017. The objective of the study
was to develop Geriatric health mixes and to evaluate their nutritional, functional,
organoleptic and shelf stability. The study was intended to develop a consumer
acceptable Geriatric health mix to the targeted individuals, that could supplement
energy and other nutrients in the diet.
Millet and cereals such as ragi, wheat rava, barley and oats were selected as
base materials for the development of the health mix. The base materials were
collected from the local shops. They were roasted, powdered and sieved. Ingredients
such as soya flour, dehydrated vegetables, dehydrated fruit bits, skimmed milk powder
and food adjunct were the other constituents in the formulation of health mix. The food
adjunct added was cardamom. For standardization of the health mixes two groups of
formulations were tried out for the finalization of geriatric health mix. First group
included dehydrated vegetables carrots, beans and onions. Second group comprised of
dehydrated fruit bits which included dried pineapple, dates and amla in honey.
First group included treatments one to five and the second group included
treatments six to ten. Best three treatments of each group were selected based on
computed energy and NDP CAL%. Thus from first group, T1 (which comprised of
wheat rava, oats, pulse, dehydrated vegetables and skimmed milk powder), T4 (which
comprised of ragi, oats, soya, dehydrated vegetables and skimmed milk powder) and
T5 (which comprised of ragi, barley, soya, dehydrated vegetables and skimmed milk
powder) were selected as the best combinations and in second group T6 (which
comprised of wheat rava, oats, soya, pulse, dehydrated fruit bits and skimmed milk
powder), T9 ( which comprised of ragi, oats, soya, dehydrated fruit bits and skimmed
milk powder) and T10 ( which comprised of ragi, barley, soya, dehydrated fruit bits and
skimmed milk powder) were selected as the best combinations.
Each treatment from the two groups were then processed into porridge and
served hot to the sensory panel members. Each combination was scored based on
sensory parameters for selecting the best combination. The best formulation identified
from first group was T4 which comprised of ragi, oats, soya, dehydrated vegetables and
skimmed milk powder (their proportions being, 40g: 20g: 20g: 15g: 5g). From the
second group T10 which comprised of ragi, barley, soya, dehydrated fruit bits, skimmed
milk powder was selected as the best combination (their proportions being, 40g: 20g:
20g: 15g: 5g).
Assessment of consumer preference was conducted among 30 elderly people
selected at random. Functional qualities of health mixes were analyzed. Yield ratio
for T4 was 0.45 and for T10 it was 0.83. In the case of bulk density, T10 recorded a
value of
0.66 and T4 recorded a value of 0.55. Chemical analysis of the product
revealed that moisture, acidity, total ash and peroxide value for T4 were 2.60%, 0.20%,
2.82g and 1.44 meq /kg respectively. And for T10 it was 3.04%, 0.29%, 2.88g and 0.91
meq/ kg respectively.
Nutrient profile of the developed health mix (T4) revealed energy, protein,
carbohydrate, iron, calcium, potassium, sodium and fiber level to be 310.03kcal,
18.80g, 54.07g, 5.08mg, 272.52 mg, 172.54 mg, 5.88 mg and 7.50 % respectively. In
the case of T10, it was 309.72 kcal, 17.98 g, 54.21g, 4.43 mg, 270.45 mg, 174.34 mg,
6.37 mg and 7.87% respectively.
The developed health mixes were packed and kept for three months to assess
shelf life at ambient conditions. The moisture, acidity and peroxide content were seen
to increase with storage, but were within the prescribed limits. Microbial growth was
absent during the initial, first and second month. However low bacterial count could be
observed after the third month. But sensory evaluation of the products during storage
period revealed acceptable results. Hence this study confirmed that health mixes with
good sensory quality and shelf life could be standardized with nutritional ingredients
like ragi, barley, oats and soya