Standardization of Innovative Salubrious Indian Curry Powder Using Beetroot (Ready to Use Mix)

Abstract

Curry powder is a popular spice mix Indian cuisine is famous all around the world for its great taste, colors and aromatic spices. Indian cuisines also enjoy the enviable reputation of being healthy and unique in taste, thus these are the contributions of spices too. All the spices have their own benefits which they provide to the human health. Spices improve blood cholesterol; promote weight loss and fat reduction. Mint also helps relieve indigestion, subjectively improves cold symptoms etc. Beetroot is an excellent source of antioxidants, phytochemical compounds like phenolic, flavonoid and micronutrients including sodium, magnesium, vitamin C, potassium and nitrate. The colour pigments present in the beetroot have potential capabilities. The composition of beetroot has numerous high health benefits like anti-inflammatory, hepato-protective, and chemo preventive properties. However, most of the people did not like to consume fresh beetroot because of its taste. So, production of beetroot curry powder with addition of onion, coriander, garlic, ginger, cumin, asafoetida, turmeric, dried mango powder, black pepper and mint was developed with the objective that it can meet good demands and can increase beetroot powder acceptability by the consumers. On the basis of the result obtained during the study, it is concluded that the beetroot powder & onion powder can be successfully employed for the preparation of curry powder incorporation with other spices. The data obtained on various sensory & chemical parameters were statistically analyzed. Chemical evaluation show the curry powder prepared by using beetroot powder & onion powder T2 (BP-70: OP-30) was found to be more acceptable because of higher sensory appeal as well as it scored maximum for nutritional profile