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Ready-to-use gravy for vegetable curry preparation, preservation and storage.

Berry, S. K. and Sehgal, R. C. and Beerh, O. P. and Keshava, N. (1999) Ready-to-use gravy for vegetable curry preparation, preservation and storage. Journal of Food Science and Technology, 36 (2). 109-113, 4 ref.. ISSN 0022-1155

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A process was developed for the preparation of gravy with acceptable sensory quality for instant use in vegetable curries. Citric acid/acetic acid (0.8%) with or without the combination of sodium benzoate (600 ppm) was employed to extend the shelf life of the product under ambient conditions (5 to 20°C during winter and 20 to 44°C during summer) for a period of over 12 months, while packed in glass jars as well as in flexible pouches. The microbial load in the stored gravy was well within the permissible limits observed for similar types of products. The physico-chemical characteristics of the preserved gravy did not show any significant change except for slight darkening of the colour on the surface and increase in reducing sugars during the storage period. The preserved gravy yielded good quality vegetable curries even when used after a storage for 12 months in flexible pouches.

Item Type: Article
Uncontrolled Keywords: Gravy, Spices, Microbiological quality, Sensory characteristics, Vegetable curry. Instant, Citric acid, Acetic acid, Sodium benzoate.
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Microbiology
CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 06:32
Last Modified: 16 Feb 2012 06:32
URI: http://ir.cftri.com/id/eprint/2866

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