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

TL;DRAbstract

A process was developed for the preparation of gravy with acceptable sensory quality for instant use in vegetable
\ncurries. Citric acid/acetic acid (0.8%) with or without the combination of sodium benzoate (600 ppm) was employed
\nto extend the shelf life of the product under ambient conditions (5 to 20°C during winter and 20 to 44°C during summer)
\nfor a period of over 12 months, while packed in glass jars as well as in flexible pouches. The microbial load in the
\nstored gravy was well within the permissible limits observed for similar types of products. The physico-chemical
\ncharacteristics of the preserved gravy did not show any significant change except for slight darkening of the colour
\non the surface and increase in reducing sugars during the storage period. The preserved gravy yielded good quality
\nvegetable curries even when used after a storage for 12 months in flexible pouches.

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