Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 187-196
DOI: https://doi.org/10.20546/ijcmas.2019.807.024


Development of Instant Curry Paste from Coconut Kernel
K.N. Satheeshan1*, B.R. Seema2 and A.V. Meera Manjusha1
1Department of Horticulture, Regional Agricultural Research Station, Pilicode, Kerala Agricultural University – 671310, Kerala, India
2Center of excellence in Post Harvest Technology, Regional Agricultural Research Station, Pilicode, Kerala Agricultural University– 671310, Kerala, India
*Corresponding author
Abstract:

A study is conducted at the Regional Agricultural Research Station, Pilicode for developing an instant curry paste with coconut kernel as base material which is in line with a traditional cuisine in Malabar region of Kerala. Spicy curry paste from desiccated coconut was prepared without any preservatives using virgin coconut oil, salt, curry leaf, guar gum, papaya starch, tapioca starch, jack fruit seed flour, onion powder and garlic powder along with an ideal blend of spices for instant, easy and fast cooking. Spices were used in seven different combinations and proportions in both sambar and chicken curry paste and its consumer acceptability was investigated. All the samples were assessed for proximate compositions and quality changes in the curry paste stored at ambient temperature for 90, 180 and 360 days were monitored. Shelf life study indicated that the samples could be stored for one year or more without spoilage even in the absence of preservatives. Considering the results obtained in sensory analysis, a combination of sambar curry paste: jack fruit seed flour: onion powder: garlic powder: guar gum in the ratios of 91.5:0.5:1.5:1.5:0.5 was adjudged as best for sambar curry paste, while a combination of chicken curry paste: papaya starch: onion powder: garlic powder: guar gum in the ratios of 91.5:0.5:1.5:1.5:0.5 was selected as the best combination for chicken curry paste which could be recommended for commercial production.


Keywords: Curry paste, Virgin coconut oil, Coconut, Starch, Microbial analysis, Sensory analysis
Download this article as Download

How to cite this article:

Satheeshan, K.N., B.R. Seema and Meera Manjusha, A.V. 2019. Development of Instant Curry Paste from Coconut Kernel.Int.J.Curr.Microbiol.App.Sci. 8(7): 187-196. doi: https://doi.org/10.20546/ijcmas.2019.807.024