Development of Curry Spice Paste

Abstract

This research project focuses on the development of a versatile and flavorful curry spice paste with the aim of enhancing the culinary experience for consumers. The study involves a systematic exploration of various spices, herbs, and ingredients to create a well-balanced, authentic, and easy-to-use curry spice paste that caters to diverse tastes and preferences. The materials used for the investigation and enumerates the processing steps and methodologies followed to evaluate the sensory qualities of the product made at Laboratory and physio-chemical analysis as well as organoleptic properties made in microbiology department of post- harvest college, Sardar Vallabhbhai Patel University of Agriculture and Technology. The experimental procedure followed to pursue the research pertaining to this present study on "Development of Curry Spice Paste" are detailed in this chapter. The experimental work was carried out for the studies on development, quality evaluation and storage stability of Paste were evaluated just after preparation. Two sample (S1 & S2) were taken in which S1 and S2 has moisture content range from 1.48% to 3.14% and 1.30% to 4.73% respectively. Here, S2 has low amount of moisture content in comparison to S 1 this is due to antioxidants in S2 sample. There is slight increase in the moisture content of paste with addition of antioxidants. This is due to less oxidation of water with addition of antioxidant during preparation of spice paste. The pH of curry spice paste was checked periodically to conclude that the paste with antioxidant had a slightly lower pH which means it is slightly more acidic when compared to the normal sample, although the difference between pH of both the sample was negligible so we can conclude that the paste is a low acid food.