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

Abstract

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 < 0.05) for blanched samples than for unbalanced samples which show the intensity of carotenoids. The dried carrot, basella and spinach powders were added to standard chutney powder in different ratios and subjected to sensory evaluation. The best combination which selected was CACP4 (Carrot: basella: spinach-1:1:2). It was noted that the combination of vegetable with greens were accepted better rather than only standard powder.