Abstract:
Curry cube is a moist blend of ground spices and other seasonings. If a curry is made domestically, it requires more
preparatory work and ability of cooking. Therefore, the present study is planned to develop a value added mixed
vegetable curry cube. The curry cube samples were prepared with different levels of ingredients and a sensory
evaluation was carried out to select the m ost acceptable sample evaluating the taste, color, texture, aroma and overall
acceptability of the samples. The most acceptable sample was tested for proximate composition, moisture content,
total plate count and chemical parameters; free fatty acid and peroxide value. The sample which gained the
significantly higher (P<0.05) acceptance for all the sensory attributes over the other samples was selected to develop
the product. According to the nutrient analysis, the developed product contained 3.2% ash, 6.1% fiber, 9.4% protein,
30.5% fat and 47.7% carbohydrates. The moisture content of the developed product was 2.9% . The Shelf-life of the
product is more than four weeks.
