Development of Ready to Serve Peanut Chutney Tablet

Keerthana Govindaraj; Kavinkumar D; Arun Joshy V.

doi:10.57252/jrpfoods.2024.3

Authors

Keerthana Govindaraj student
Kavinkumar D
Arun Joshy V.

DOI:

https://doi.org/10.57252/jrpfoods.2024.3

Keywords:

RTS, peanut chutney, nutritional attributes, shelf life

Abstract

This study explores the development and analysis of Ready-To-Serve (RTS) peanut chutney powder, a traditional Indian condiment rich in flavour and cultural significance. The investigation delves into the formulation optimization of the chutney powder while evaluating its physiochemical, sensory, and nutritional attributes. Through a comparative analysis with commercially available chutney powders, this research aims to enhance understanding of the product's quality and market potential. The nutritional analysis reveals valuable insights into the composition of the chutney powder, highlighting its balanced profile of carbohydrates, proteins, fats, fibres, and essential minerals. Notably, the chutney powder exhibited a balanced nutritional profile, with percentages of moisture content (3.5%), carbohydrate (46.18%), protein (19.822%), fat (19.910%), fibre (6.43%), total ash (3%), and acid insoluble (0.45%) meeting desirable standards. Additionally, the chutney powder demonstrated an energy value of 443 kcal/g and a water activity of 0.582 at 23.8℃. Colour analysis revealed L* = 55.45, a* = 20.46, b* = 37.59, and ISO brightness of 7.74, enhancing its visual appeal. The study undergoes the need for standardized production, processes and packaging to ensure quality and safety, addressing concerns surrounding hygiene and shelf life. Overall, this research contributes to advancing the knowledge and development of traditional chutneys in the context of modern food processing and commercialization.

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