Determination of physical, chemical and sensory characteristics of instant curry mix for vegetarian recipes
SV Karadbhajne, Neha A Saraf
Spices mix is a new type of convenience food. The objective of this study is to standardize recipe of spices mix without addition of class II preservatives, thus producing ready to eat or instant curry mix. Also analyzing chemical, physical attributes and sensory evaluation of prepared sample were part of it. Study of rheological properties and changes during storage with respect to some parameters was also carried out. Firstly the spice mix formulation was standardized including ginger garlic paste (1.6:1) and paste of selective spices. The spices were oil roasted before preparing paste and later ginger- garlic paste and spices paste (1:6) were partially cooked and mixed (70-80˚C) and allowed to cool to room temperature before packing. The spice mixes were then enriched with additives like Makhana flour (5%), corn flour (5%) and edible gum (0.5%). All this four samples were tested and compared with respect to physical, chemical and rheological properties. Also storage observation of fifteen days and sensory evaluation were carried out and compared. The sample having Makhana flour as additive showed satisfactory results comparatively hence could be selected as better among all other.
SV Karadbhajne, Neha A Saraf. Determination of physical, chemical and sensory characteristics of instant curry mix for vegetarian recipes. International Journal of Food Science and Nutrition, Volume 2, Issue 6, 2017, Pages 181-186