Physicochemical properties and shelf-life study of pearl millet flour and Sapota powder fortified buns

The aim of the present investigation was to develop and analyze the shelf life of buns fortified with pearl millet flour and sapota powder. Buns were developed using sapota powder at a level of 5%, 7%, 10%, 12%, 15%, and 20% and pearl millet at a level of 10%, 14%, 18%, 22%, 25%, and 30%. Optimization of the formulation was based on the sensory evaluation obtained through a 9-point Hedonic scale. The results revealed that fortified bun i.e., PMFSPB4 containing 22% pearl millet and 12% sapota powder, was most appreciated by the tasting panel members. FTIR analysis was done to identify the functional group in PMFSPB4. For storage study the optimized bun (PMFSPB4) was kept for a period of 6 days and analyzed for its proximate composition. The results of the storage study revealed that the values of carbohydrate, protein, ash, energy, and total flavonoid decreased significantly during the storage period. However, on the onset of the 6th day, yeast and mold growth was observed on control as well as PMFSPB4. Therefore, the samples were immediately rejected, and no further analysis was performed.