Development of Instant Chutney Powder with Incorporation of Blanched Carrot and Green Leafy Vegetable Powders

摘要

Instant chutney powder, a palatable functional food adjunct, was developed by using carrot (Daucus carota L), basella (Basella alba L) and spinach (Spinacia oleracea) leaves and other selected spice ingredients. The carrot, basella and spinach were blanched for 1 to 3 minutes and dried. The dried powders were subjected to assessment of colour parameters to standardize the time period for blanching. The Hunter (a*) values of blanched samples became more positive, indicating that those samples were greener and intensity of greenness was more in samples blanched for 3min. Hunter (a*) values of carrot were significantly lower (P 4 (Carrot: basella: spinach-1:1:2). It was noted that the combination of vegetable with greens were accepted better rather than only standard powder.