Development of instant chutney powder with incorporation of cabbage and green leafy vegetable

Abstract

In view of migration of rural population to urban areas, the demand of processed vegetables is increasing. The product instant chutney power was developed by using vegetables such as cabbage, basella leaves, spinach different combinations which was feasible to mix as ready to eat instant chutney powder. The green leafy vegetables such as, basella and spinach were blanched for 3 minutes and then dried for about 10-12hours. Cabbage was not blanched to retain its natural flavor. The dried cabbage, basella and spinach powders were added to standard chutney powder in different ratios and subjected to sensory evaluation. One combination was extremely selected completely based on sensorially accepted and evaluated by 10 semi- trained panel members. The best combination which was selected from commonly used vegetables (CUV) was CVCP1 (Cabbage, basella, spinach (1:1:1) incorporated instant chutney powder). It was noted that the combination of vegetable with greens was accepted better rather than only standard powder.