Research Article
Preparation of Ready-To-Serve Chutney Powder using Various Dried Microgreens, Its Organoleptic, Experimental and Shelf Life Analysis
Leah Anna Abraham* and Kavitha Vijayan
Dietetics and Food Service Management, Department of Family and Community Science, CMS College Kottayam (Autonomous)
686001, Mahatma Gandhi University, Kottayam, Kerala
*Corresponding author: Abraham LA, Dietetics and Food Service Management, Department of Family and Community Science,
CMS College Kottayam (Autonomous) 686001, Mahatma Gandhi University, Kottayam, Kerala; E-mail: leahabraham1928@gmail.
com
Article Information: Submission: 19/09/2022; Accepted: 21/10/2022; Published: 28/10/2022
Copyright: © 2022 Leah Anna Abraham, et al. This is an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Formulation of new product involves modification of an existing product or formulation of entirely new product. This present study is focused on formulation
of Ready- To-Serve microgreen chutney powder with an intention of preserving microgreens for longer duration and to get increased shelf-life. For this, various
microgreens were grown and RTS microgreen chutney powder was developed and chosen based on organoleptic evaluation and highest yield microgreens.
For the preparation of RTS microgreen chutney powder, microgreens were dried in a low temperature of 50⁰C for 3-4 hours and powdered. After organoleptic
evaluation, green gram RTS microgreen chutney powder was rated the best with overall acceptability mean score of 4.36. The antioxidant level has been
retained at 3664 mg/100 g and is rich in calcium which is 350 mg/100 g.