Comparative nutritional and microbiological quality of ready to cook mixed vegetable curry

• Published in: Journal of food science and technology 2020-06, Vol.57 (6), p.2099-2106
• Main Authors: Malik, Tanu, Kajla, Priyanka
• Format: Article
• Language: English
• Subjects: Beans; Blanching; Cauliflowers; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Drying; Flavor; Food; Food quality; Food Science; Garlic; Gravy; Lifestyles; Moisture content; Nutrition; Original; Original Article; Peas; Potatoes; Recipes; Research projects; Room temperature; Saline water; Sensory evaluation; Shelf life; Spices; Urbanization; Vegetables
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04245-4

Increasing urbanization, busy lifestyles has been providing a huge impetus to prefer ready to cook (RTC) food products. The research project was conducted to develop such a RTC product which fits the busy lifestyle of people as well as does not compromise on part of nutritional profile. The curry was prepared by washing, cutting, boiling (till vegetables gets soft) and blanching (5 min in 5% brine solution) followed by drying of five seasonal vegetables viz., carrot, peas, potato, cauliflower, beans in hot air dryer at 65 ± 5 °C for 10–12 h. A standardized gravy mix powder (onion, garlic, spices and herbs) was used to add flavor. Serving size for one person i.e. sachet contained 25 g dried vegetables, 10 g gravy mix powder and 200 ml water was prepared and packed. The recipe was finalized after sensory trials. The curry was ready in approximately 5 min in pressure cooker. The product remained well acceptable up to 4 months when packed in LDPE pouches under normal room temperature conditions. However, the shelf life of 4 months at 25 °C for a dried product is by all means considered good by the general expectations of dried foods and keeping the quality of dried foods reported in the literature.