Shelf-Life Evaluation of a Novel Functional Product from a Blend of Powdered Vegetables

Perishable fresh vegetables that do not meet cosmetic standards and other crop waste rich resources are presently wasted. Mangifera indica leaves, Psidium guajava Petroselinum crispum leaves Daucus carota were selected as model to show they can be converted into a shelf-stable novel functional powdered product. A product from blend of these (FPPV) was formulated. To evaluate the shelf-life FPPV. The prepared in Food Science Nutrition laboratory, Sam Higginbottom University Agriculture Technology Sciences, India. samples subjected accelerated stability study maintaining temperature relative humidity 40°C ± 2°C 75% 5% respectively. Organoleptic, physico‑chemical microbiological properties FPPV analyzed at an interval 0, 1, 3 6 months check degradation levels formulation. Organoleptic characters showed no significant changes condition. There insignificant physico-chemical profiles free microbial contamination different intervals analysis. On extrapolation observations found 51 (4 years months) for climatic zone I & II countries 34 (2 10 III IV countries, conversion perishable wastes food products will reduce loss vegetable industry.