Marination Masala: Formulation and Shelf-Life Assessment

• All the ingredients selected were validated against FSSAI regulations through scientific ingredient and regulatory research.
• Raw ingredients such as spices (whole and powdered), oil, and functional components were carefully sourced, cleaned, and prepared to ensure quality and safety.
• Dry spices and seeds were lightly roasted to enhance flavour, aroma, and shelf stability.
• Fresh greens were blanched for 2 minutes to reduce microbial load and facilitate smooth processing.

• The dry ingredients were ground into a fine, uniform powder using a spice grinder.
• Blanched greens were blended separately into a smooth paste.
• Both wet and dry ingredients were incorporated into the milk base along with flavour enhancers, ensuring a homogeneous mixture.

• The mixture was seasoned with fennel and cumin seeds as a final flavour enhancement step.
• Roasted Channa powder was added to improve consistency, texture, flavour, and nutritional value.
• The variants of Marination Masala are as follows

Variant 1 – Green Marination Masala

Variant 2 – Red Marination Masala

• The formulated masala was subjected to mild pasteurization to enhance microbial safety and shelf life.

• The product was rapidly cooled to ambient temperature to preserve freshness and prevent microbial growth.
• The cooled masala was filled into sterilized containers under aseptic conditions to minimize contamination.
• Packaging was carried out under hygienic conditions, followed by sealing to extend shelf life. The product was then stored under refrigerated or ambient conditions, depending on the formulation and preservative system used.