Studies on instant raw tamarind chutney powder
2006; Wiley; Volume: 17; Issue: 3 Linguagem: Inglês
10.1111/j.1745-4506.2006.00027.x
ISSN1748-0159
AutoresT. Jyothirmayi, Galla Narsing Rao, Dubasi Govardhana Rao,
Tópico(s)Proteins in Food Systems
ResumoAbstract Instant raw tamarind chutney powder was prepared by mixing the dry raw tamarind powder with a suitable combination of spice powders and salt. The proximate and mineral composition of the dry raw tamarind powder and instant raw tamarind chutney powder were determined. The acid content as tartaric acid was 12.6% and 5.8% in the dry raw tamarind powder and instant chutney powder respectively. Other components in the instant chutney powder and dry raw tamarind powder were: fibre content, 12.7% and 18.7%; protein content, 7.7% and 10.3%; calcium, 64 and 111 mg/100 g; and iron, 9.5 and 4.5 mg/100 g respectively. Storage studies were carried out by packing the powders in polyethylene pouches. The polyphenol content increased in both samples during the storage period. Sensory analyses showed that the instant raw tamarind chutney powder scored 7.2 (above good) even after the 6‐month storage period.
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