Vol. 6, Special Issue 4 (2018)
Development of ready to cook curry from dried vegetables
Author(s): Tanu Malik and Priyanka Kajla
Abstract: The changes in the traditional family structure and hurried life style have influenced the eating patterns and food choices in the society. Convenience foods are, therefore, becoming increasingly popular in World. The problems of production losses and fluctuation of vegetables prices can be overcome by drying the vegetables and by formulating a shelf stable product which can be stored longer and sold later on. The preservation of vegetables has been done as dried product to overcome the problems associated with vegetables. The research project was conducted to develop such a ready to cook product which fits the busy lifestyle of people as well as does not compromise on part of their health. The ready to cook curry was prepared by washing, cutting, boiling (till vegetables gets soft) and blanching (5 min in 5%brine solution) and then drying five seasonal vegetables: carrot, peas, potato, cauliflower, beans in hot air dryer at 65±5ₒC for 10-12 hr. A comparison was made between boiling and blanching, and found that blanched RTC curry was more nutritious then boiled curry. As it have more rehydration ratio, more nutrients retention and less color degradation. A standardized gravy mix powder (onion, garlic, spices and herbs) was used to add flavor. The serving size for one person contained 25 g dried vegetables, 10 g gravy mix powder and 200 ml water was added. The recipe was finalized after trials. The curry was ready in approximately 5 minutes in pressure cooker.
Pages: 136-140 | 674 Views 67 Downloads
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How to cite this article:
Tanu Malik and Priyanka Kajla. Development of ready to cook curry from dried vegetables. International Journal of Chemical Studies. 2018; 6(4): 136-140.
