Spiced formulation of spiced fruit spread chutney used as food products, comprises Lotus Rhizomes starch, fruit mix having apple ber and plum, spice mix having cardamom and white pepper, pistachios, blueberries and cranberries, Himalayan salt, and lemon juice
	BANERJEE R; VERMA A
	2023-09-13
专利权人	UNIV AMITY (UAMI-C)
申请日期	2023-09-13
专利号	IN202311061643-A
成果简介	NOVELTY - Spiced formulation of a spiced fruit spread (chutney) comprises 5 wt.% Lotus Rhizomes Starch, a fruit mix having 75-95 wt.% apple ber and plum, a spice mix having 2-3 wt.% cardamom and white pepper, 1-2 wt.% pistachios, 4-6 wt.% blueberries and cranberries, 3-4 wt.% himalayan salt, and 5 wt.% lemon juice. USE - Spiced formulation of spiced fruit spread chutney used as food products. ADVANTAGE - The spread is highly viscous nature and has a gel-forming ability, along with possessing functional characteristics, such as foaming, water-binding, aqueous solubility, emulsifying capacity, swelling, and gelation, which makes a good fat mimetic in edible products, without adding extra calories. DETAILED DESCRIPTION - An INDEPENDENT CLAIM is included for method of development of a spiced formulation of a spiced fruit spread (chutney) involves (i) washing lotus rhizomes with a mixture of double distilled water and 0.1 % baking soda, removing any impurities from the rhizome surface; (ii) peeling skin of the rhizome and subsequently slicing the rhizome; (iii) grinding the sliced rhizome with double distilled water in a ratio of 1:10, obtaining a rhizome liquid; (iv) sieving the rhizome liquid into 1000ml beakers with grade-90 unbleached cotton 100-mesh muslin cloth, obtaining a starch slurry, centrifuging the resultant starch slurry at 3200 rpm for 10 minutes (min), obtaining an isolated rhizome starch; (v) drying starch slurry in a hot air oven for 24 hours (h) at 60 °C, obtaining dehydrated starch; (vi) grinding the obtained dehydrated starch into a powder form and subsequently sieving the obtained powder with a 420 µm mesh sieve, getting an even fine powder; (vii) storing the obtained fine dehydrated Lotus rhizome starch (LRS) in airtight sterile glass containers at 4 °C; (viii) chopping and blending of 300 grams of apple bers and black plums with 100 ml of filtered water, obtaining a uniform, homogenous, liquid pulp and 25 grams each of dehydrated Blueberries and Cranberries, chopping manually the fruits into small pieces of 2-inch chunks, taking the fruits in an equal ratio of 50:50; (ix) straining the pulps into 1000 ml beakers with a 100 mesh strainer; (x) extracting 25 ml of lemon juice with a stainless-steel hand-held lemon squeezer; (xi) mixing and crushing 12.5g each of cardamom and white pepper with 7.5 g of roasted pistachios in a mortar pestle, getting a uniform granular spice powder; (xii) mixing and heating of liquid fruit pulp with 75 g of jaggery at 120°C and subsequently boiling the obtained mixture for 2 min, obtaining a boiled mixture; (xiii) adding and stirring of 10g of dried grounded berries (5g each), 1.5g crushed pistachios (for each treatment) and 3.5g of rock salt for 2 minutes, obtaining a mixture; (xiv) adding 5 grams of spice-mix to the mixture, obtaining a mixture; and (xv) adding of LRS in varying concentrations of 5% (w/w), 10% (w/w), 15% (w/w), 20% (w/w) and 25% (w/w), respectively and stirring continuously for 1 min, completely dissolving the starch, obtaining a thicker consistency, and (xvi) adding of 5 ml of lemon juice for reducing pH of the obtained chutney.
IPC 分类号	A23L-001/00 ; A23L-001/36 ; A23L-011/00 ; A23L-019/00 ; A23L-021/15
国家	印度
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/20417
专题	中国科学院新疆生态与地理研究所
作者单位	UNIV AMITY (UAMI-C)
推荐引用方式 GB/T 7714	BANERJEE R,VERMA A. Spiced formulation of spiced fruit spread chutney used as food products, comprises Lotus Rhizomes starch, fruit mix having apple ber and plum, spice mix having cardamom and white pepper, pistachios, blueberries and cranberries, Himalayan salt, and lemon juice. IN202311061643-A[P]. 2023.

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