Key Findings:
In India, chutneys based on vegetables, pulses and spices are consumed along with rice and breakfast items like chapatti, idly, dosa, and vada are popular. This study developed a high protein chutney powder with high sensory quality. The product had high protein and ALA. The product was shelf stable for 6 months in metallised polyester polyethylene laminated pouches at room temperature without detrimental sensory attributes. The product had a characteristic mouth feel with good flavour of the spice ingredients and taste when consumed with cooked rice.
ABSTRACT:
Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.2% and 23.4% in flaxseed powder (FSP) and FSCP respectively. Total polyphenol content of FSP and FSCP was 439 and 522 mg/100 g respectively. The free fatty acid content of FSCP increased from 0.38 to 1.03 after 6 months storage. The critical moisture content for FSP and FSCP was 10.2 and 13.5%, which were equilibrated at 82 and 68% RH respectively and the ERH studies indicated both the powders are non-hygroscopic in nature. Overall sensory quality of FSCP served with cooked rice scored ‘good’ (7.4) even after 6 months of storage. (Authors abstract)
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