Studies on Chutney Powders based on Tamarind(Tamarindus Indica L.) Leaves

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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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Chutney powders Tamarindus indica
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Aug 2008 09:18
Last Modified:	05 Oct 2018 06:33
URI:	http://ir.cftri.res.in/id/eprint/8690

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