DEVELOPMENT OF INSTANT KADHI MIX

Instant kadhi mix was prepared by cooking Bengalgram flour (1 kg) with curd (8 kg), water (81), salt (30 g), and turmeric powder (4 g). It w as spray-dried using inlet air temperature of 180-200 degrees C, and o utlet air temperature of 100-11O degrees C, and the powder was blended with spice mix and fried onions. It reconstituted within 3 min, when boiled with 5 times water. Acidity of the curd and Bengalgram flour to curd ratio was found to influence sensory acceptance, reconstitution characteristics and drying behaviour. Instant kadhi was most stable at 0.33 a(w). It remained stable for 12 months in paper (42 GSM)-Al. foi l (0.02 mm)-polyethylene (37.5 mu) (PFP) and metallized polyester/HDLD polyethylene composite film laminate pouches at room temperature, and 37 degrees C. In polyethylene (75 mu) pouches, it remained stable for six months, but in polypropylene (PP) and composite films of low dens ity polyethylene (LD/LD), polyester/ LD/ionomer (90 mu), high density/ low density/high density (HD/LD/HD) (90 mu) polyethylene, instant kadh i mix remained stable for 9 months at room temperature, and 6 months a t 37 degrees C. During storage, peroxide value, thiobarbituric acid va lue, and free fatty acids increased, while total carotenoids decreased considerably with a concomitant decrease in sensory scores. Microbiol ogical quality of instant kadhi mix remained unchanged during storage.