Formulation And Quality Assessment Of Curry Leaves-Based Chutney: A Focus On Nutrition And Storage Stability

Abstract

The purpose of this study was to create and assess a functional chutney designed especially for those with hyperlipidaemia. Nutrient-dense components including curry leaf powder, Ambadi seeds, flax seeds, Niger seeds, roasted Bengal gram, garlic, and certain spices were added to the chutney. To determine the most pleasant variant, five formulations were made by adjusting the amounts of curry leaf powder and Ambadi seeds. Taste, texture, flavour, colour, appearance, and general acceptance were all evaluated by a semi-trained panel. The variation with the greatest sensory ratings, Variation IV, which contained 30g of curry leaf powder and Ambadi seeds apiece, was confirmed by consumer acceptability testing.  According to colour studies, a deeper, more enticing crimson hue was a result of a greater Ambadi seed concentration. According to a nutritional study, the best-performing variety has 64.31% carbs, 17.22% fat, 21.42% dietary fibre, and 22.58% protein per 100g. It also supplied significant levels of zinc, iron, and calcium. Because of its high phenolic, flavonoid, beta-carotene, and chlorophyll content, the chutney demonstrated strong antioxidant potential. Low amounts of tannins, oxalates, and phytates were found in the antinutritional factors analysis; these levels were within safe bounds and did not impair the bioavailability of minerals.  A positive balance was found by fatty acid profile, with polyunsaturated and monounsaturated fatty acids outnumbering saturated fats. The product's stability and safety for up to three months under optimal storage conditions were validated by microbial analysis. A techno-economic analysis emphasised the chutney's scalability and affordability. In general, the created chutney provides a wholesome, economical, and palatable dietary solution for the treatment of hyperlipidaemia.