Record Details

Ready-to-use gravy for vegetable curry preparation, preservation and storage.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2866/
 
Title Ready-to-use gravy for vegetable curry preparation, preservation and storage.
 
Creator Berry, S. K.
Sehgal, R. C.
Beerh, O. P.
Keshava, N.
 
Subject 01 Sensory evaluation
18 Processed foods
06 Preservation and Storage
 
Description A process was developed for the preparation of gravy with acceptable sensory quality for instant use in vegetable
curries. Citric acid/acetic acid (0.8%) with or without the combination of sodium benzoate (600 ppm) was employed
to extend the shelf life of the product under ambient conditions (5 to 20°C during winter and 20 to 44°C during summer)
for a period of over 12 months, while packed in glass jars as well as in flexible pouches. The microbial load in the
stored gravy was well within the permissible limits observed for similar types of products. The physico-chemical
characteristics of the preserved gravy did not show any significant change except for slight darkening of the colour
on the surface and increase in reducing sugars during the storage period. The preserved gravy yielded good quality
vegetable curries even when used after a storage for 12 months in flexible pouches.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2866/1/JFST_1999_36_2_109-113.pdf
Berry, S. K. and Sehgal, R. C. and Beerh, O. P. and Keshava, N. (1999) Ready-to-use gravy for vegetable curry preparation, preservation and storage. Journal of Food Science and Technology, 36 (2). 109-113, 4 ref.. ISSN 0022-1155