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Standardization, Chemical Characterization and Storage Studies on Metkut, a Pulse Based Indian Traditional Food Adjunct


Affiliations
1 Amity Institute of Food Technology, AUUP, NOIDA (U.P.), India
2 Department of Food Technology, LIT, NAGPUR (M.S.), India
3 Amity Institute of Food Technology, A.U.U.P., NOIDA (U.P.), India
     

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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°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.

Keywords

Food Adjunct, Critical Moisture Content, Storage Studies, Sensory Quality, Colour Analysis.
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  • Standardization, Chemical Characterization and Storage Studies on Metkut, a Pulse Based Indian Traditional Food Adjunct

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Authors

Renu Khedkar
Amity Institute of Food Technology, AUUP, NOIDA (U.P.), India
Pratima Shastri
Department of Food Technology, LIT, NAGPUR (M.S.), India
Amarinder Singh Bawa
Amity Institute of Food Technology, A.U.U.P., NOIDA (U.P.), India

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°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.

Keywords


Food Adjunct, Critical Moisture Content, Storage Studies, Sensory Quality, Colour Analysis.

References