Standardization, chemical characterization and storage studies on Metkut, a pulse based Indian traditional food adjunct

Abstract

Metkut, a dry chutney powder is an adjunct in the Maharashtrian (a western region of India) cuisine. The formulation and\rprocess parameters of metkut were standardized with bengal gram (50%), dehulled black gram (24%), rice (12.5%),\rspice mix (11.5%) and turmeric powder (2%) with the roasting temperature of 1500C . The product was found to be rich\rin protein (20.42%) and carbohydrates (67.86 %). The net dietary protein calorie per cent (NDPCal %) was 10.06 per\rcent indicating the product’s use as a protein supplement in the diet. The critical moisture content for metkut was found\rto be 12.45 per cent which equilibrated at 70 per cent RH. Storage studies conducted in PE and PET/metallized polyester/\rpolythene pouches at ambient temperature (15-35°C)conditions for 90 days showed that there was significant decline in\rsensory quality of the product packaged in PE whereas the quality of the product packaged in PET/metallized polyester/\rpolythene pouches was acceptable even after the end of the storage period.