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Development of instant curry paste from coconut kernel

A study is conducted at the Regional Agricultural Research Station, Pilicode for developing an instant curry paste with coconut kernel as base material which is in line with a traditional cuisine in Malabar region of Kerala. Spicy curry paste from desiccated coconut was prepared without any preservatives using virgin coconut oil, salt, curry leaf, guar gum, papaya starch, tapioca starch, jack fruit seed flour, onion powder and garlic powder along with an ideal blend of spices for instant, easy and fast cooking. Spices were used in seven different combinations and proportions in both sambar and chicken curry paste and its consumer acceptability was investigated. All the samples were assessed for proximate compositions and quality changes in the curry paste stored at ambient temperature for 90, 180 and 360 days were monitored. Shelf life study indicated that the samples could be stored for one year or more without spoilage even in the absence of preservatives. Considering the results obtained in sensory analysis, a combination of sambar curry paste: jack fruit seed flour: onion powder: garlic powder: guar gum in the ratios of 91.5:0.5:1.5:1.5:0.5 was adjudged as best for sambar curry paste, while a combination of chicken curry paste: papaya starch: onion powder: garlic powder: guar gum in the ratios of 91.5:0.5:1.5:1.5:0.5 was selected as the best combination for chicken curry paste which could be recommended for commercial production. | EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 07 2019 Journal homepage http www.ijcmas.com Original Research Article https doi.org 10.20546 ijcmas.2019.807.024 Development of Instant Curry Paste from Coconut Kernel K.N. Satheeshan1 B.R. Seema2 and A.V. Meera Manjusha1 1 Department of Horticulture Regional Agricultural Research Station Pilicode Kerala Agricultural University - 671310 Kerala India 2Center of excellence in Post Harvest Technology Regional Agricultural Research Station Pilicode Kerala Agricultural University- 671310 Kerala India Corresponding author ABSTRACT Keywords Curry paste Virgin coconut oil Coconut Starch Microbial analysis Sensory analysis Article Info Accepted 04 June 2019 Available Online 10 July 2019 A study is conducted at the Regional Agricultural Research Station Pilicode for developing an instant curry paste with coconut kernel as base material which is in line with a traditional cuisine in Malabar region of Kerala. Spicy curry paste from desiccated coconut was prepared without any preservatives using virgin coconut oil salt curry leaf guar gum papaya starch tapioca starch jack fruit seed flour onion powder and garlic powder along with an ideal blend of spices for instant easy and fast cooking. Spices were used in seven different combinations and proportions in both sambar and chicken curry paste and its consumer acceptability was investigated. All the samples were assessed for proximate compositions and quality changes in the curry paste stored at ambient temperature for 90 180 and 360 days were monitored. Shelf life study indicated that the samples could be stored for one year or more without spoilage even in the absence of preservatives. Considering the results obtained in sensory analysis a combination of sambar curry paste jack fruit seed flour onion powder garlic powder guar gum in the ratios of 91.5 0.5 1.5 1.5 0.5 was adjudged as best for sambar curry paste