Process Development and Quality Evaluation of a Ready-to-Serve Khichuri Mix Using Hot Air Dehydration

Abstract

The pre-cooked, ready-to-serve khichuri mix offers a convenient, nutritious meal option that requires minimal preparation. This study evaluated its chemical composition and drying characteristics under different drying temperatures. Proximate composition, moisture behavior, and thin-layer drying kinetics were analyzed, and drying data were fitted to the Newton–Lewis, Page, and Henderson– Pabis models, showing strong agreement (R² = 0.964–0.993). Increasing drying temperature significantly reduced drying time and improved dehydration efficiency. Samples dried at 95°C exhibited the lowest moisture content (17.29 ± 0.44%) and lower protein (27.04 ± 0.38%) and higher carbohydrate (50.65 ± 0.42%) contents compared to those dried at 85°C and 70°C. The activation energy for water diffusion was 6.649 kcal/g-mole. Lipid oxidation indicators, including peroxide and acid values, varied with temperature and were higher in dried samples. Sensory evaluation revealed significant differences (p < 0.05) among samples, with drying temperature influencing color, flavor, texture, and overall acceptability. These findings demonstrate the feasibility of producing a shelfstable khichuri mix that retains quality for convenient food applications.