Vol. 8, Issue 4 (2020)
Development of carrot and beetroot greens incorporated instant chutney powder
Author(s): J Prasoona, B Anila Kumari, Supta Sarkar, V Kavitha Kiran and R Swamy
Abstract: The low cost, underutilized vegetable processing and value addition is very much important to minimize huge post-harvest losses to a greater extent for nutritional security of large section of population. In present study instant chutney powder was developed by using underutilized leafy vegetables such as carrot leaves and beetroot leaves with different ratios which were feasible to mix as ready to eat instant chutney powder. The carrot and beetroot leaves were blanched for 3 minutes and then dried for about 10-12hours. The dried carrot and beetroot leaf powder was added to standard chutney powder in different ratio and subjected to sensory evaluation. The standard powder is added with different ratios of carrot leaves and beetroot leaves. The best combination which was selected is CBCP2 (1:2 ratios of carrot leaves and beetroot leaves). It was noted that 50% of standard mix when mixed with 50% of both carrot leaves and beetroot leaves was accepted better rather than only standard powder.
DOI: 10.22271/chemi.2020.v8.i4z.9970
Pages: 2275-2278 | 579 Views 122 Downloads
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How to cite this article:
J Prasoona, B Anila Kumari, Supta Sarkar, V Kavitha Kiran, R Swamy. Development of carrot and beetroot greens incorporated instant chutney powder. Int J Chem Stud 2020;8(4):2275-2278. DOI: 10.22271/chemi.2020.v8.i4z.9970
