Development of Instant Chutney Powder with Incorporation of Blanched Carrot and Green Leafy Vegetable Powders
J. Prasoona, B. Anila Kumari, Supta Sarkar, V. Kavitha Kiran & R. Swamy · International Research Journal of Pure and Applied Chemistry · 2020
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...
Open access
Research Article
10.9734/irjpac/2020/v21i1330235