Studies on instant raw tamarind chutney powder

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2006) Studies on instant raw tamarind chutney powder. Journal of Foodservice, 17. pp. 119-123.

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Abstract

Instant raw tamarind chutney powder was prepared by mixing the dry raw tamarind powder with a suitable combination of spice powders and salt. The proximate and mineral composition of the dry raw tamarind powder and instant raw tamarind chutney powder were determined. The acid content as tartaric acid was 12.6% and 5.8% in the dry raw tamarind powder and instant chutney powder respectively. Other components in the instant chutney powder and dry raw tamarind powder were: fibre content, 12.7% and 18.7%; protein content, 7.7% and 10.3%; calcium, 64 and 111 mg/100 g; and iron, 9.5 and 4.5 mg/100 g respectively. Storage studies were carried out by packing the powders in polyethylene pouches. The polyphenol content increased in both samples during the storage period. Sensory analyses showed that the instant raw tamarind chutney powder scored 7.2 (above good) even after the 6-month storage period.

Item Type:	Article
Uncontrolled Keywords:	instant chutney powder, polyphenols, proximate composition, storage
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 10:08
Last Modified:	14 Dec 2016 10:21
URI:	http://ir.cftri.res.in/id/eprint/8698

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