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ThesisItem Open Access Shelf Life Study of Masala Khara(University of Agricultural Science, Dharwad, 2016-01) Yaligar, Afreenkousar A.; Karakannavar, Sarojani J.The present investigation was carried out with the objectives of documenting preparation, recipes and storage of masala khara (spice mix) in view of health benefits of spices and increasing demand for ready to use masala khara. Survey was conducted in three districts of North Karnataka (60 households) using a pre-tested questionnaire. Masala khara samples were collected and subjected for sensory evaluation. Two highly scoring recipes from Dharawad and Vijayapur districts with acceptability index of 90.91 and 88.51 respectively, were stored in two different packaging materials and preservatives up to six months. Storage quality was evaluated in terms of moisture, pH, microbial load and sensory quality every month. Survey revealed that Byadagi kaddi, Byadagi dabbi and Guntur were the common varieties used and duration of storage ranged from one month to one year. Among the packaging studied, metalized packaging was significantly better compared to HDPE in storage quality. The moisture content of masala khara samples and chilli powder reduced significantly after six months irrespective of packaging material. Sodium benzoate and ascorbic acid containing samples were more acidic resulting in lower microbial load at the end of six months storage. The sensory score of masala khara samples revealed moderate liking after six months. Total bacterial, fungal, yeast count were lower in masala khara compared to chilli powder. Though microbial growth increased with increasing storage period it was within permissible level. Hygienic indicator E-coli was not detected in samples throughout the storage period. Thus masala khara can stored up to six months without any undesirable change. Metalized packaging and preservatives (Sodium benzoate and ascorbic acid) enhanced the storage of masala khara.