Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp)

Authors
Satyanarayana, A Giridhar, N Balaswamy, K",Shivaswamy,"Rao, DG
Citation
A. Satyanarayana et al., Studies on development of instant chutneys from pudina (mint, Mentha spicata) and gongura (Hibiscus sp), J FD SCI M, 38(5), 2001, pp. 512-514
Citations number
7
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
512 - 514
Database
ISI
SICI code
0022-1155(200109/10)38:5<512:SODOIC>2.0.ZU;2-7
Abstract
Studies were taken up to standardise the procedure for preparation of insta nt chutneys with pudina (mint, Mentha spicata) and gongura (Hibiscus sp) by using shade dried leaves. Instant chutneys were found to reconstitute well in cold water. After seasoning, the pudina chutney had all the characteris tics of fresh chutney. But in the case of gongura, the reconstituted chutne y also had all other characteristics of fresh chutney except the mucilagino us property. The products had a shelf life of more than three months at amb ient temperature when packed in flexible pouches.