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STUDIES ON CHUTNEY POWDERS BASED ON TAMARIND (TAMARINDUS INDICA L.) LEAVES

2004; Wiley; Volume: 15; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4506.2004.01512.x

1745-4506

P. G. Prabhakara Rao, Galla Narsing Rao, A. N. V. Satyanarayana, Dubasi Govardhana Rao,

Peanut Plant Research Studies

Chutney powders are a combination of dry tamarind (Tamarindus indica L.) leaves with protein rich oil seed meals of peanut/sesame. Proximate and mineral compositions of the chutney powders were determined for the standardized recipe. Protein content of the powders was 17.85% and 15.75% for peanut and sesame based products, respectively; corresponding fat contents were 19.43% and 22.85%. Iron content was identical in both the products (28.45 mg/100 g) and calcium content was 189.31 mg/100 g and 304.28 mg/100 g for peanut and sesame based products, respectively. Standardized chutney powders, packed in polyethylene and metallized polyester polyethylene laminate pouches at ambient temperature, were found to be acceptable for a period of 180 days. Free fatty acid (FFA) content and peroxide value (POV) increased after 120 days of storage; however, sensory analysis of the chutney powders showed that variation of packaging material has little effect on the sensory scores/quality. More panelists preferred the sesame based chutney powder over the peanut based product.