Sensory Acceptability, Shelf Stability, Microbial Safety, And Economic Viability Of Functional Foods Formulated With Garlic And Ginger

Abstract

The increasing demand for functional foods has spurred interest in products enriched with bioactive compounds like garlic (Allium sativum L.) and ginger (Zingiber officinale), known for their antioxidant, anti-inflammatory, and antimicrobial properties.  This study evaluated the sensory acceptability, shelf stability, microbial safety, and economic viability of millet-based functional snacks specifically crackers and chakli fortified with garlic and ginger.  Sensory analysis indicated high acceptability across parameters such as appearance, flavor, and texture, with no significant differences among treatments.  Aluminum pouches demonstrated superior preservation of sensory attributes over 60 days compared to LDPE and HDPE packaging.  Microbial assessments confirmed product safety with no significant contamination during storage. Economic analysis supported the cost-effectiveness and market potential of these fortified snacks.  These findings validate the development of health-promoting, shelf-stable millet-based products incorporating garlic and ginger, offering a viable option for functional food innovation.