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

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.