IMPROVING THE NUTRITIONAL AND FUNCTIONAL ATTRIBUTES OF INSTANT KHEER MIX USING MAKHANA FLOUR: AN EXTENSIVE RESEARCH ON FORMULATION, PROCESSING, AND QUALITY EVALUATION

The need for quick, healthy, and convenient meal options has grown with the growing demand for ready-to-cook food items. Kheer and other traditional Indian sweets tend to take a long time to prepare, and hence they are not very compatible with our fast life. This research will prepare and test a rapid kheer mix made from makhana (fox nut) flour, which is a nutrient-dense, protein-rich, and antioxidant-rich food. Two versions were prepared: one was sweetened with sugar powder and the other with date powder as a natural substitute. Proximate composition and sensory analysis through a 9-point hedonic scale were conducted for the study. Results showed that the kheer mix with sugar had a slightly higher content of ash, and the mix with dates had higher fat content owing to the natural fats present in dates. With regard to taste, texture, and overall acceptability, the date-based product was scored higher in sensory tests. These findings show the potential of makhana flour in developing a fast and healthy instant kheer mix that meets consumer demands. This study adds to the emerging market for functional ready-to-cook desserts, with scope for future improvement through the incorporation of other health-enhancing ingredients. Keywords: Ready-to-cook, Makhana, Proximate composition, 9-point hedonic scale.