Ready-to-use gravy for vegetable curry - Preparation, preservation and storage

A process was developed for the preparation of gravy with acceptable sensor y quality for instant use in vegetable curries. Citric acid/acetic acid (0. 8%) with or without the combination of sodium benzoate (600 ppm) was employ ed to extend the shelf life of the product under ambient conditions (5 to 2 0 degrees C during winter and 20 to 44 degrees C during summer) for a perio d of over 12 months, while packed in glass jars as well as in flexible pouc hes. The microbial load in the stored gravy was well within the permissible limits observed for similar types of products. The physico-chemical charac teristics of the preserved gravy did not show any significant change except for slight darkening of the colour on the surface and increase in reducing sugars during the storage period. The preserved gravy yielded good quality vegetable curries even when used after a storage for 12 months in flexible pouches.