Optimization of Formulation and Physicochemical, Sensory and Nutritional Evaluation of Shelf-stable Dehydrated Ready-To-Eat Salads

Background: In the fast-paced world of today, "time" is a valuable and limited resource that can make a difference in our lives. Furthermore, since more people are employed, there is a greater need for ready-to-eat foods. Salad is an essential component of the daily diet. Objectives: The main objective of this study was to develop a nutrient-dense, dehydrated readyto- eat salad with dehydrated fruits (pineapple), vegetables (beetroot, carrot, and pumpkin seed), and salad dressings. Methods: In this work, development of four salad dressings with different flavours and aromas has been carried out, namely honey mustard dressing (A), tahini dressing (B), Caesar dressing (C), and balsamic vinaigrette dressing (D) to improve the palatability of salad. All 16 variations were subjected to a sensory examination utilizing a nine-point hedonic scale. A physicochemical investigation was additionally carried out on the variants that received good acceptance ratings. Total Plate Count Test was used to determine the product's shelf life. Results: The study's findings indicate that the Variation 4C variant's sensory qualities were well-received, receiving an overall consumer acceptability rating of 8.83. The ratios of carrot, beetroot, pumpkin seed, pineapple, and Caesar dressing were 25%:15%:15%:15%:30%, respectively. The dehydrated RTE salad (Variation 4C) variation has 20.98% moisture, 15.27 g protein, 10.10 g fat, 4.84 g crude fiber, 6.20mg of minerals, and 3.3mg of vitamin A/100g. Microbiologically, V4C variation was acceptable for up to 60 days when refrigerated at 8°C. Conclusion: Overall research findings indicate that consumers accept salad in dehydrated ready-to-eat salad form, offered in different combinations, while retaining its nutritional value.