Comparative nutritional and microbiological quality of ready to cook mixed vegetable curry

Abstract

Increasing urbanization, busy lifestyles has been providing a huge impetus to prefer ready to cook (RTC) food products. The research project was conducted to develop such a RTC product which fits the busy lifestyle of people as well as does not compromise on part of nutritional profile. The curry was prepared by washing, cutting, boiling (till vegetables gets soft) and blanching (5 min in 5% brine solution) followed by drying of five seasonal vegetables viz., carrot, peas, potato, cauliflower, beans in hot air dryer at 65 ± 5°C for 10-12 h. A standardized gravy mix powder (onion, garlic, spices and herbs) was used to add flavor. Serving size for one person i.e. sachet contained 25 g dried vegetables, 10 g gravy mix powder and 200 ml water was prepared and packed. The recipe was finalized after sensory trials. The curry was ready in approximately 5 min in pressure cooker. The product remained well acceptable up to 4 months when packed in LDPE pouches under normal room temperature conditions. However, the shelf life of 4 months at 25°C for a dried product is by all means considered good by the general expectations of dried foods and keeping the quality of dried foods reported in the literature.

Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)

“…However, the ash represents the total amount of minerals present in foodstuff and great variation occurred during dry and wet cooking. A similar trend was also reported by Uthumporn et al (2016) in the cooking of eggplant, Tian et al (2016) in potato and Malik & Kajla (2020) in mixed vegetable curry.…”

Role of Daucus carota in Enhancing Antiulcer Profile of Pantoprazole in Experimental Animals

“…The suspension of Carrot ( Daucus carota ) fruit was prepared by steam boiling of carrot. Light cooking is known to increase its antioxidant property [ 24 ]. Carrot has more nutrition in cooked rather than raw form.…”

Recent trends in ready to eat/cook food products: A review

“…Urbanization and globalization change people's lifestyle and living standards. RTC consumers are mostly from urban area including bachelors and busy life peoples in cities [25] . Demand for ready to cook food are increasing because number of factors are responsible for it such as readily availability of food, culturally acceptable, nutritive and minimally processed, urbanization of domestic labor, dearth of time, convenience of food, increase in per capita income, and affordable by middle class people.…”

“…They found this product was convenient and acceptable and also popular among the urban classes. Malik and Kajla (2020) [25] conduct a research on determine…”