Development and evaluation of ready-to-eat cabbage kofta curry
Noor Ayesha, Om Prakash Chauhan, Prakash Ekanath Patki, Roopa Nagaraj, Devaki Chandrashekar Sudharma
The aim of the study was to develop and stabilizeReady-To-Eat (RTE)Cabbage kofta curry. The RTE cabbage kofta curry was prepared, stabilized using thermal processing technique and stored at ambient (25±20C) and refrigerated (50C) temperatures and was analyzed initially and after 15 days. The developed product was packed in metalized polymeric film. The product was evaluated for sensory, proximate, functional, quality and microbial parameters. The product had 30% moisture, 6.03% protein, 14.03% fat, 47.94% carbohydrate, 0.83%fibre and 0.97% ash. The sensory scores decreased during storage period and the product was found to be stable up to 15 days of storage at ambient temperature.