Utilising natural emulsifiers for formulation of low-fat traditional Indian gravy mixes

Purnima, M. and Gowri, B. S. and Jamuna Prakash (2007) Utilising natural emulsifiers for formulation of low-fat traditional Indian gravy mixes. Journal of Foodservice, 18 (2). pp. 80-85. ISSN 1748-0159

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Abstract

The objective of the study was to formulate low-fat gravy mixes for curries using oilseeds, which are known to function as natural emulsifiers, namely cashew nuts, and sesame, watermelon and poppy seeds. The functionality of oilseeds was determined in terms of water- and fat-absorption capacities and emulsifying properties. These oilseeds were used as oil replacements in the preparation of vegetable- or legume-based curries. Traditional oil-based samples served as a control for comparison of quality. The prepared curries were analysed for fat content and sensory attributes. A part of the gravy mix was also frozen and used after 30 days for the preparation of legume-based curry. Results revealed that the fat content of oilseeds ranged from 48 to 53%; protein content, 17–29%; emulsification capacity, 58–62%; and emulsion stability, 200–233%. Formulated gravy mixes resulted in 70–80% lesser oil in curries in comparison with the control. The sensory attributes of low-fat vegetable curry were similar to those of the control; however, low-fat legume-based preparations were found to have significantly lower sensory quality. In curries made out of frozen curry mixes, the sensory attributes of cashew nut-based curry were similar to those of the control. It can be concluded that natural emulsifiers or oilseeds can be used as oil replacements in the preparation of low-fat gravy mix for Indian curries.

Item Type:	Article
Uncontrolled Keywords:	Oilseeds, cashew nut, functional properties, sensory quality, frozen gravy
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	C Swapna Library Assistant
Date Deposited:	27 Sep 2019 05:25
Last Modified:	05 Jul 2022 05:57
URI:	http://eprints.uni-mysore.ac.in/id/eprint/8581

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