What is Makhana?
Makhana is a type of Lotus Seed also called Fox Nuts, Euryale Ferox, Phool makhana,
or gorgon nuts. That is widely consumed in India and other parts of Asia. . It
belongs to the family of Euryale ferox and is a staple in many traditional
Indian cuisines. It is a nutrient-rich food that is often used in traditional
Ayurvedic medicine. Makhana is a good source of protein, potassium, magnesium,
phosphorus, and iron. It is also low in calories and fat. Roasted Makhana has a crunchy texture and a nutty flavour that
makes it a great addition to any meal.
The Way of storing Makhana
The primary benefit of storing
Makhana
is that it helps it stay fresh and retain its original flavour. Storing Makhana
in a cool, dry place or in an airtight container prevents moisture from
entering the container and spoiling the Makhana. Storing Makhana also helps
prevent it from being exposed to air that can cause it to become stale and lose
its flavour. Additionally, properly stored Makhana
can last a long time; up to 2-3 years in some cases Makhana can be stored
in a number of ways. The most common method is to dry them in the sun. This can
be done by spreading them on a clean cloth or tray and placing them in a sunny
spot. The fox
nuts or makhana can be stored using oxygen absorbers because they can
prevent mold and rancidity in them. Oxygen absorber boosts the shelf life up
to three times from its original shelf-life. Another way to store makhana is to
roast them. This can be done in a pan over medium heat or in an oven at 400
degrees Fahrenheit. Makhana can also be stored in the fridge. This is done by
placing them in an airtight container. Makhana
can be stored in the freezer for up to six months.
The best way to store Makhana
The best way to store
Makhana is to keep it in a cool, dry place or in an airtight container. The
airtight container should be lined with oxygen absorbers, which will help to keep
the oxygen out of the container and maintain freshness for a longer period of
time.
Makhana may pick up
moisture from the air resulting in sogginess and rancidity. Pick-up of oxygen
and other gases results in loss of crispness in the Makhana, but the oxygen
absorber helps remove the moisture content in the package. It should also be
stored away from direct sunlight and away from heat or humidity.
Tips on how to keep your Makhana fresh
1. Store Makhana in an
airtight container that is lined with oxygen absorbers.
2. Store Makhana
packaging in a cool, dry place away from direct sunlight and away from heat
or humidity.
3. Check the Makhana regularly
for signs of spoilage, such as mold or insect infestation.
4. If storing raw Makhana,
consider blanching it before storing.
5. Place layers of paper
towels between the layers of Makhana in the container to help absorb moisture.
Conclusion Storing Makhana
properly is the best way to ensure that it stays fresh and retains its flavor.
The best way to store Makhana is to keep it in a cool, dry place or in an
airtight container that is lined with oxygen absorbers. Additionally, you
should check the Makhana regularly, blanch raw Makhana before storing, and
place layers of paper towels between the layers of Makhana to help absorb
moisture. Proper storage of Makhana will help it last a long time.
Frequently Asked Question
If you’re looking at storing food products that
aren’t commonly used then you might find the answer below. These are some of
the most common questions people have about the storage life of different food.
·
What is the shelf life of
makhana?
Makhana have a longer
shelf life if stored properly. Under the right conditions and preservation. Oxygen absorber boosts the shelf life up
to three times from its original shelf-life. Properly stored Makhana can last a long time, up to 2-3
years.
To maximize shelf life and
preserve quality, Roasted makhana should be stored in an airtight container in
a cool, dry place. Keeping them away from direct sunlight, moisture, and heat
will help prevent spoilage and extend their shelf life. It's also important to
check the makhana regularly for any signs of spoilage, such as a rancid odor or
discoloration, and discard them if they show any signs of spoilage.
It's always a good idea to
check the expiration date on the packaging and follow best storage practices to
ensure that the makhana are safe to eat and of good quality.
·
Does makhana get Spoilt?
Yes, When Makhana is kept
open or has improper packaging, it may lead to loss of crispness and may
develop rancid due to direct contact
with air and get spoilt easily. .But a sachet of oxygen absorber can help in preventing this barrier.
