Abstract
A process was developed for the preparation of gravy with acceptable sensory quality for instant use in vegetable curries. Citric acid/acetic acid (0.8%) with or without the combination of sodium benzoate (600 ppm) was employed to extend the shelf life of the product under ambient conditions (5 to 20°C during winter and 20 to 44°C during summer) for a period of over 12 months, while packed in glass jars as well as in flexible pouches. The microbial load in the stored gravy was well within the permissible limits observed for similar types of products. The physico-chemical characteristics of the preserved gravy did not show any significant change except for slight darkening of the colour on the surface and increase in reducing sugars during the storage period. The preserved gravy yielded good quality vegetable curries even when used after a storage for 12 months in flexible pouches.
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Claims 0
Judged off_topic: human health or diet — claims were not extracted. This is a scope decision by the model, not a statement about the paper’s findings.