Formulation and Quality Evaluation of a Nutritional Taste maker Spice Up from Indigenous Spices

Abstract

Abstract: An Instant Dried, Roasted, Powdered Taste Maker with No MSG (Monosodium Glutamate) was Developed Using Dried Vegetables and Spices. Vegetables, Spices, Greens were Used as the Ingredients. The Vegetables, Greens were Dried in a Hot Air Oven and Roasted, The Spices were Roasted and Grinded to a Powder with the Established Procedures and Formulated as Three Different Types of Masala as Spice Up Classic Masala, Spice Up Garam Masala, Spice Up Briyani Masala. Along with it, The Physio-Chemical and Organoleptic Attributes of the Developed Product was Analysed for Consumer Acceptability. Selected Variation from the Three was Evaluated for Physiochemical, Antioxidant Activity, Phytochemical, Proximate Analysis, Microbial Analysis.