Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8690/
FSRI-01-04 |
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| Title |
Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves
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| Creator |
Prabhakara Rao, P. G.
Narsing Rao, G. Satyanarayana, A. Rao, D. G. |
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| Subject |
30 Spices/Condiments
18 Processed foods |
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| Description |
Chutney
powders are a combination of dry tamarind (
Tamarindus indica
L.) leaves with protein rich oil seed meals of peanut/sesame. Proximate and
mineral compositions of the chutney powders were determined for the standardized
recipe. Protein content of the powders was 17.85% and 15.75% for
peanut and sesame based products, respectively; corresponding fat contents
were 19.43% and 22.85%. Iron content was identical in both the products
(28.45 mg/100 g) and calcium content was 189.31 mg/100 g and 304.28 mg/
100 g for peanut and sesame based products, respectively. Standardized chutney
powders, packed in polyethylene and metallized polyester polyethylene
laminate pouches at ambient temperature, were found to be acceptable for a
period of 180 days. Free fatty acid (FFA) content and peroxide value (POV)
increased after 120 days of storage; however, sensory analysis of the
chutney
powders showed that variation of packaging material has little effect on the
sensory scores/quality. More panelists preferred the sesame based
chutney
powder over the peanut based product.
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| Date |
2004
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8690/1/Foodservice_Research_International_15_2004_13-24.pdf
Prabhakara Rao, P. G. and Narsing Rao, G. and Satyanarayana, A. and Rao, D. G. (2004) Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves. Foodservice Research International, 15. pp. 13-24. |
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