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Studies On Preparation Of Curry Leaf (Murraya Koenigii L.) Chutney Powder

Balaswamy, K. and Jyothirmayi, T. and Rao, D.G. (2004) Studies On Preparation Of Curry Leaf (Murraya Koenigii L.) Chutney Powder. Foodservice Research International, 14. pp. 175-187.

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Abstract

Studies were taken up to standardize the recipe for the preparation of curry leaf chutney powder using curry leaves (Murraya koenigii L.) and spice mix. l l e spice mix powder was added in two combinations of I:I and 1:2 ratios to curry leaf powders prepared by four different treatments. The recipe was standardized by evaluating sensory characteristics. Oil roastedfresh curry leaves and spice mix of I:I ratio with 10% salt were found to be the best organoleptically for preparation of curry leaf chutney powder. The chutney powder, spice mix and one commercial sample were analyzed for theirphysico- chemical characteristics and compared with fresh leaves. Total carotenoids and total chlorophyll content in the chutney powder were found to have decreased during the progressive storage period. The sensory score of the curry leaf chutney powder indicated that the changes in appearance, color, flavor, taste and overall quality during 0, 30, 60 and 90 days storage period is not significant (P < 0.05') as compared to the control.

Item Type: Article
Uncontrolled Keywords: Murraya koenigii L. Indian curry leaf curry leaf chutney powder
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 30 Spices/Condiments > 06 Curry Leaf
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2008 09:37
Last Modified: 28 Dec 2011 10:04
URI: http://ir.cftri.com/id/eprint/8693

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