Pre-processed spice mix formulation and changes in its quality during storage

Wet and dry spice and condiments of optimized quantities were pre-processed and mixed to prepare a spice mix formulation. The formulation was unit packed in 100 g quantities in glass bottles and held separately at 27±2 or 37±2 °C for 6 months. Freshly prepared spice mix contained (g/100 g) 6.8 moisture, 21.4 fat, 5.1 protein, 7.2 ash and 14.2 NaCl. Gradual decrease in pH from 4.0 to 3.7 and 4.0 to 3.6, increase in aw from 0.52 to 0.54 and 0.52 to 0.57, increase in free fatty acid (FFA) values (as % oleic acid) from 0.14 to 0.56 and 0.14 to 0.58 and increase in thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) from 2.5 to 2.9 and 2.5 to 2.9 were noticed during storage at 27±2 or 37±2 °C respectively. Similarly decrease in Hunter L* (lightness), a* (redness) and b* (yellowness) values were noted during the same period. Standard plate count (SPC), spore counts and staphylococci counts (log  cfu/g) were low, 4.0–4.7, 1.2–2.0 and 1.4–2.0, respectively, and yeast and moulds and coliforms could not be detected in all the samples throughout the storage period of 6 months. Two ready-to-serve products, viz., dhal fry and chicken fry prepared by using spice-mix stored for up to 6 months were judged acceptable as indicated by sensory quality scores of 6.8–7.9 (on a 9-point hedonic scale). The spice mix formulation prepared is useful in the preparation of varieties of vegetarian and non-vegetarian ready-to-serve products such as aloo mattar, gobi masala, mattar mushroom, kheema mattar, Mutton chilly fry, etc.