Development of a Spice Cube for a Mixed Vegetable Curry

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.