Innovation in Amla Jelly Millet Cake: Comprehensive Nutritional Profiling, Sensory Analysis, Microbial Assessment, and Packaging Strategies

Abstract

The goal of this study was to create and test a unique Amla Jelly Millet Cake, with a focus on its nutritional profile, physicochemical qualities, microbiological safety, and optimal packaging solutions. The cake combines Amla (Indian Gooseberry), which is high in Vitamin C and antioxidants, with millet flour, which is gluten-free and healthy. Comprehensive nutritional profile, while physicochemical analysis evaluated characteristics such as moisture content, pH and TSS. The microbial testing validated the product's safety and shelf life. Various packing materials were examined to determine their impact on product quality and shelf life. Key findings: The Amla Jelly Millet Cake has a balanced nutritional profile with protein, fibre, vitamins, carbohydrates and ash. Physicochemical examination indicated acceptable results within allowable limits, indicating high product quality. Microbial analysis verified the product's safety and compliance with food safety regulations. Optimal packaging solutions were established to protect product quality, extend shelf life, and increase consumer appeal. In conclusion, our study successfully created an innovative Amla Jelly Millet Cake that combines flavour, nutrition, and health advantages. The findings are useful for developing and commercialising this unique product, which will help to create a healthier and more sustainable food system.