Standardization, chemical characterization and storage studies on Metkut, a pulse based Indian traditional food adjunct

Abstract

Metkut, a dry chutney powder is an adjunct in the Maharashtrian (a western region of India) cuisine. The formulation and process parameters of metkut were standardized with bengal gram (50%), dehulled black gram (24%), rice (12.5%), spice mix (11.5%) and turmeric powder (2%) with the roasting temperature of 150 0 C . The product was found to be rich in protein (20.42%) and carbohydrates (67.86 %). The net dietary protein calorie per cent (NDPCal %) was 10.06 per cent indicating the product's use as a protein supplement in the diet. The critical moisture content for metkut was found to be 12.45 per cent which equilibrated at 70 per cent RH. Storage studies conducted in PE and PET/metallized polyester/ polythene pouches at ambient temperature (15-35°C)conditions for 90 days showed that there was significant decline in sensory quality of the product packaged in PE whereas the quality of the product packaged in PET/metallized polyester/ polythene pouches was acceptable even after the end of the storage period.

Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India

“…The changes may be contributed to the increase in non-enzymatic browning and decrease in carotenoids upon exposure to light during storage [27].The changes in colour units had significant effect on the quality of the product. Rao, et al [28] also observed the effect of colour changes measured using Lovibond Tintometer on the quality of tomato powder and instant tomato pickle mix while Khedkaret al [29] studied the effect of storage on colour for metkut, an pulse based food adjunct. IV.…”