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Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp.).

Satyanarayana, A. and Giridhar, N. and Balaswamy, K. and Shivaswamy, R. and Rao, D. G. (2001) Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp.). Journal of Food Science and Technology, 38 (5). 512-514, 7 ref..

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Abstract

Chutneys containing leaves from pudina (Mentha spicata) and gongura (Hibiscus sp.) are used as side dishes in Indian cuisine. However, these products are time consuming to prepare and have a very limited shelf life. Studies were conducted to develop and standardize a method for preparation of instant chutneys containing pudina and gongura leaves. Instant chutneys were prepared containing shade-dried leaves (approx. 18% moisture content) of either pudina or gongura, roasted sesame seeds and fried garlic, red chilli and cumin. These ingredients were blended, ground and packaged in sealed 100 g HDPE pouches. Products were stored (28-37°C; RH 32-48%) and analysed for physicochemical and sensory properties during storage and after reconstitution in 250 ml water. Sensory characteristics of reconstituted chutneys were rated as highly acceptable; however, products containing gongura leaves had poorer consistency than fresh chutneys. The products had a storage life of 3 months when packaged in HDPE pouches.

Item Type: Article
Uncontrolled Keywords: INSTANT-FOODS; PICKLES-; PLANTS-; SENSORY-PROPERTIES; SPICES-; CHUTNEYS-; HIBISCUS-; SPEARMINT-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jun 2011 05:43
Last Modified: 30 Dec 2016 12:30
URI: http://ir.cftri.com/id/eprint/5597

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