Shelf life validation for the fermented batter

Hi Everyone,

I would sincerely appreciate any insights or resources on how to determine an effective shelf-life validation protocol for fermented foods like idli and dosa.

Determining shelf life for fermented foods like idli and dosa batter involves a combination of microbiological, sensory, and physicochemical testing. Start by storing samples under both refrigerated (4–8°C) and (10–12°C like real life hadling simulation conditions) conditions, and test at intervals like day 0, 3, 5, 7, and 10. At each point, check total plate count, etc...., and maybe pathogens. Sensory evaluation is also key—look at smell, appearance, texture, and taste (maybe after cooking). It’s also useful to monitor pH and acidity, as fermentation affects both. Based on the results, define the point where the product becomes microbiologically or sensorially unacceptable. I worked in milk industry and we done (0, 7, 21 and DMT) both sensory and MO testing.