Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 244-246


Shalini Middha, Madhu Goyal
1Department of Food and Nutrition, College of Home Science, Rajasthan Agricultural University, Bikaner-334 006, India.
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Cite article:- Middha Shalini, Goyal Madhu (2024). DEVELOPMENT AND QUALITY EVALUATION OF A CONVENIENT CHAT SPICE PREMIX. Asian Journal of Dairy and Food Research. 28(3): 244-246. doi: .
Spices are the substance essentially of vegetable kingdom characterized by strong and pungent
odours or sweet and sour taste. Chat spice premix was standardized and analyzed for its sensory,
nutritional and shelf life qualities. The mean scores for overall acceptability of the spice premix
was 8.34 against the control premix (7.52) on nine point hedonic rating scale. Protein, fiber, ash
and carbohydrate contents were found to be significantly higher in case of experimental spice
premix as compared to control sample. Standard plate count also revealed satisfactory quality of
the premix even at the end of two months storage period
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