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STUDIES ON PREPARATION OF CURRY LEAF (MURRAYA KOENIGII L.) CHUTNEY POWDER

2004; Wiley; Volume: 14; Issue: 3 Linguagem: Inglês

10.1111/j.1745-4506.2004.tb00188.x

1745-4506

K. Balaswamy, T. Jyothirmayi, Dubasi Govardhana Rao,

Essential Oils and Antimicrobial Activity

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. The spice mix powder was added in two combinations of 1:1 and 1:2 ratios to curry leaf powders prepared by four different treatments. The recipe was standardized by evaluating sensory characteristics. Oil roasted fresh curry leaves and spice mix of 1:1 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 their physico-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.