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Pre-processed spice mix formulation and changes in its quality during storage.

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Relation http://ir.cftri.com/559/
http://www.sciencedirect.com/science/journal/00236438
10.1016/j.lwt.2005.05.004
 
Title Pre-processed spice mix formulation and changes
in its quality during storage.
 
Creator Modi, V. K.
Siddegowda, G. S.
Sakhare, P. Z.
Mahendrakar, N. S.
Narasimha Rao, D.
 
Subject 06 Preservation and Storage
30 Spices/Condiments
 
Description Wet and dry spice and condiments of optimized quantities were pre-processed and mixed to prepare a spice mix formulation. The
formulation was unit packed in 100 g quantities in glass bottles and held separately at 2772 or 3772 1C for 6 months. Freshly
prepared spice mix contained (g/100 g) 6.8 moisture, 21.4 fat, 5.1 protein, 7.2 ash and 14.2 NaCl. Gradual decrease in pH from 4.0 to
3.7 and 4.0 to 3.6, increase in aw from 0.52 to 0.54 and 0.52 to 0.57, increase in free fatty acid (FFA) values (as % oleic acid) from
0.14 to 0.56 and 0.14 to 0.58 and increase in thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) from 2.5 to 2.9 and 2.5
to 2.9 were noticed during storage at 2772 or 3772 1C respectively. Similarly decrease in Hunter L (lightness), a (redness) and br (yellowness) values were noted during the same period. Standard plate count (SPC), spore counts and staphylococci counts (log cfu/g) were low, 4.0–4.7, 1.2–2.0 and 1.4–2.0, respectively, and yeast and moulds and coliforms could not be detected in all the samples throughout the storage period of 6 months. Two ready-to-serve products, viz., dhal fry and chicken fry prepared by using
spice-mix stored for up to 6 months were judged acceptable as indicated by sensory quality scores of 6.8–7.9 (on a 9-point hedonic
scale). The spice mix formulation prepared is useful in the preparation of varieties of vegetarian and non-vegetarian ready-to-serve
products such as aloo mattar, gobi masala, mattar mushroom, kheema mattar, Mutton chilly fry, etc.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/559/1/LWT_39_%282006%29_613-620.pdf
Modi, V. K. and Siddegowda, G. S. and Sakhare, P. Z. and Mahendrakar, N. S. and Narasimha Rao, D. (2006) Pre-processed spice mix formulation and changes in its quality during storage. LWT - Food Science and Technology, 39 (6). pp. 613-620. ISSN 0023-6438