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Pre-processed spice mix formulation and changes in its quality during storage.

Modi, V. K. and Siddegowda, G. S. and Sakhare, P. Z. and Mahendrakar, N. S. and Narasimha Rao, D. (2006) Pre-processed spice mix formulation and changes in its quality during storage. LWT - Food Science and Technology, 39 (6). pp. 613-620. ISSN 0023-6438

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Wet and dry spice and condiments of optimized quantities were pre-processed and mixed to prepare a spice mix formulation. The formulation was unit packed in 100 g quantities in glass bottles and held separately at 2772 or 3772 1C for 6 months. Freshly prepared spice mix contained (g/100 g) 6.8 moisture, 21.4 fat, 5.1 protein, 7.2 ash and 14.2 NaCl. Gradual decrease in pH from 4.0 to 3.7 and 4.0 to 3.6, increase in a<sub>w</sub> from 0.52 to 0.54 and 0.52 to 0.57, increase in free fatty acid (FFA) values (as % oleic acid) from 0.14 to 0.56 and 0.14 to 0.58 and increase in thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) from 2.5 to 2.9 and 2.5 to 2.9 were noticed during storage at 2772 or 3772 1C respectively. Similarly decrease in Hunter L<sub></sub> (lightness), a<sub></sub> (redness) and b<sub>r</sub> (yellowness) values were noted during the same period. Standard plate count (SPC), spore counts and staphylococci counts (log cfu/g) were low, 4.0–4.7, 1.2–2.0 and 1.4–2.0, respectively, and yeast and moulds and coliforms could not be detected in all the samples throughout the storage period of 6 months. Two ready-to-serve products, viz., dhal fry and chicken fry prepared by using spice-mix stored for up to 6 months were judged acceptable as indicated by sensory quality scores of 6.8–7.9 (on a 9-point hedonic scale). The spice mix formulation prepared is useful in the preparation of varieties of vegetarian and non-vegetarian ready-to-serve products such as aloo mattar, gobi masala, mattar mushroom, kheema mattar, Mutton chilly fry, etc.

Item Type: Article
Additional Information: Copyright of this article belongs to Elsevier Ltd.
Uncontrolled Keywords: Spice mix; pH; water activity; Colour; Rancidity; Microbial quality; Sensory quality
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2007
Last Modified: 03 Jul 2015 11:56
URI: http://ir.cftri.com/id/eprint/559

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