Effect of Roasting on Stability of Curry Powders

Abstract

In this research, dry spices of good quality are chosen and are ground to process curry powders namely Sabji masala. All the experimental samples were unit packed in 12 Micron PET/12 Micron MET PET/35 Micron Polyethylene pouches and held separately at 27º C ± 2º C, 65% RH and 37º C ± 2º C, 75% RH for 9 months (Ambient) and 3 months (Accelerated). Samples were processed in both roasted and unroasted forms to conclude the best fit in terms of shelf life. Upon storage at different conditions, it is found that unroasted forms are less stable considering Moisture, Volatile oil, Water Activity and colour compared to roasted forms. All the samples are measured sensorially by 9-point hedonic scale and each product exhibited different shelf life at different temperatures and humidities. These products were judged as acceptable or unacceptable based on sensory scores on hedonic scale. Evaluated curry powders are useful in the preparation of varieties of dishes.