~ 1290 ~ The Pharma Innovation Journal 2021; 10(6): 1290-1292 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2021; 10(6): 1290-1292 © 2021 TPI www.thepharmajournal.com Received: 02-04-2021 Accepted: 06-05-2021 Afreenkousar A Yaligar M. Sc student Food science and Nutrition, College of Community science, University of agricultural sciences, Dharwad, Karnataka, India Sarojani J Karakannavar Professor, Food science and Nutrition, College of Community science, University of agricultural sciences, Dharwad, Karnataka, India JS Hilli Professor, Seed science and technology, University of agricultural sciences, Dharwad, Karnataka, India Corresponding Author: Sarojani J Karakannavar Professor, Food science and Nutrition, College of Community science, University of agricultural sciences, Dharwad, Karnataka, India Microbial study on Masala Khara-Spicy chilly powder Afreenkousar A Yaligar, Sarojani J Karakannavar and JS Hilli Abstract The present investigation was carried out to study the effect of preservatives and packaging on the shelf life of masala Khara. Masala Khara recipe from Vijayapur district, stored in two different packaging materials High-Density Polyethylene (HDPE 10 x 21cm) and Metalized polyethylene (10 x 16 cm) using two preservatives for up to six months. The preservatives used were Sodium Benzoate and ascorbic acid. They were stored for six months and after every fifteen days interval, analyzed microbial load. Total bacterial count, fungal count, yeast count in masala Khara were significantly lowered in metalized packaging compared to HDPE packaging. A similar trend was seen with the addition of preservative Sodium Benzoate significantly lowered microbial count when compared with Ascorbic Acid. Hygienic indicator E-coli was not detected in samples throughout the storage period. Thus masala Khara can be stored for up to six months without any undesirable change. Keywords: Masala Khara, microbial load, Hdpe, metalized polyethylene, sodium benzoate, ascorbic acid Introduction In northern parts of Karnataka; the traditionally chilly powder is used in the form of Masala Khara. Masala Khara is a chill powder mix prepared by using ingredients like onion, ginger, garlic, fenugreek seeds, curry leaves, dry coconut, and coriander seeds. However, masala Khara is a traditional chilly powder mix that can be used directly to sambar and subject preparation in the routine cooking process. This will enhance the taste of the prepared dish as well as reduce the cooking time. This masala Khara is also used as a side dish along with oil for roties. Hence it is gaining more importance these days; especially the working women prefer using masala Khara. It will be prepared during the summertime and stored for up to one year. It is the microbial population in the product which will ultimately determine the storage stability of the product. Masala Khara happens to be the moist product, which makes essential the study of microbial quality. Hence long- term storage study was undertaken in two different packaging's viz., High-Density Polyethylene (HDPE) and metalized polyethylene using two preservatives. Materials and Methods Masala Khara traditional chilly spice mix from Vijayapur of North Karnataka was prepared in the laboratory and was studied for the shelf life quality during six months of storage. Masala Khara was stored in two different packaging materials i.e., High-Density Polyethylene (HDPE 10 x 21cm) and Metalized polyethylene (10 x 16 cm), and sealed using an electric sealing machine. The sample was stored with two preservatives viz., sodium benzoate at the concentration of 600 mg/kg and ascorbic acid (1%) and mixed uniformly at ambient temperature. They were stored for six months and after every fifteen days interval analyzed for pH, moisture, and microbial load. The experiment consisted of the following treatment combinations. Without Additive SP 1 A 0 = Sample stored in HDPE pouches SP 2 A 0 = Sample stored in Metalized polyethylene With Additive SP 1 A 1 = Sample stored in HDPE pouch with Sodium benzoate SP 1 A 2 = Sample stored in HDPE pouch with Ascorbic acid SP 2 A 1 = Sample stored in Metalized polyethylene pouch with sodium benzoate SP 2 A 2 = Sample stored in Metalized polyethylene pouch with Ascorbic Acid Microbial load in masala Khara The percent moisture was calculated using the formula. The color of the powder or masala Khara was noted visually. The pH of the masala Khara was recorded using a pH meter. Microbial load in masala Khara stored at ambient temperature was analyzed for microbial quality, initial and at an interval of one month up to 6 months before.