Development of Ready to Eat Mint Coriander Sauce

Kashyap, Poorva; Aggarwal, Poonam; Rajput, Hradesh

doi:10.5958/2277-9396.2016.00047.7

Cited by 2 publications

(4 citation statements)

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“…Earlier, Kashyap et al (2016) developed the coriander sauce in which total solids were accounted up to 24.72%, and this was somewhat closer to the total solids of coriander sauce prepared in the current study. In another study, the effect of green tea and bay leaf extracts was studied on marinated anchovies and it was found that moisture (60.44 ± 2.60 to 62.92 ± 0.79), protein (21.90 ± 0.90 to 23.89 ± 0.60), and ash (3.07 ± 0.04 to 3.57 ± 0.09) demonstrated significant variations on incorporation of bioactive moieties.…”

Section: Composition and Calorific Valuesupporting

confidence: 76%

“…Firstly, coriander sauce recipe was standardized by adopting the protocol followed by Kashyap et al (2016). The coriander leaf purée was sauté in olive oil along with incorporation of other ingredients like roasted cumin seeds powder, white pepper powder, and salt.…”

Section: Recipe Of Functional Saucementioning

confidence: 99%

“…This is in harmony to the present study findings. Additionally,Kashyap et al (2016) formulated the coriander sauce and assessed its antioxidant activity as 21.50%; the lesser antioxidant activity in the mentioned study might be due to the absence of green tea extract in it. However, this value is somewhat closer to the antioxidant activity of controlcoriander sauce and hence corresponds to the current study.…”

mentioning

confidence: 96%

“…

Sauces are semi-liquid foods that are served as side dishes to varied main menu food products like rice, sandwiches, and fried and baked products. Among different types of sauces, coriander sauce is often employed in Asian cuisines and its ingredients may vary based on consumer preference and functionality (Kashyap et al, 2016;Mahmood et al, 2019). Experimental studies explicated that many ingredients like green tea extract, green coffee bean extract, pomegranate peel extract, and fresh dill and garlic extract have proven their ability to delay anomalous changes that arise in physicochemical characteristics of sauces such as tomato sauce, chili sauce, soy sauce, pumpkin sauce, and thousand island sauce during storage

…”

mentioning

confidence: 99%

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Comparing the application of conventional and supercritical CO ₂ extracts of green tea; storage stability and sensory acceptance of coriander sauce

Ashfaq

Bilal

Butt

et al. 2021

J. Food Process. Preserv.

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Sauces are semi-liquid foods that are served as side dishes to varied main menu food products like rice, sandwiches, and fried and baked products. Among different types of sauces, coriander sauce is often employed in Asian cuisines and its ingredients may vary based on consumer preference and functionality (Kashyap et al., 2016;Mahmood et al., 2019). Experimental studies explicated that many ingredients like green tea extract, green coffee bean extract, pomegranate peel extract, and fresh dill and garlic extract have proven their ability to delay anomalous changes that arise in physicochemical characteristics of sauces such as tomato sauce, chili sauce, soy sauce, pumpkin sauce, and thousand island sauce during storage

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Section: Composition and Calorific Valuesupporting

confidence: 76%

Section: Recipe Of Functional Saucementioning

confidence: 99%

mentioning

confidence: 96%

“…

…”

mentioning

confidence: 99%

See 2 more Smart Citations

Comparing the application of conventional and supercritical CO ₂ extracts of green tea; storage stability and sensory acceptance of coriander sauce

Ashfaq

Bilal

Butt

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Sauces are semi-liquid foods that are served as side dishes to varied main menu food products like rice, sandwiches, and fried and baked products. Among different types of sauces, coriander sauce is often employed in Asian cuisines and its ingredients may vary based on consumer preference and functionality (Kashyap et al., 2016;Mahmood et al., 2019). Experimental studies explicated that many ingredients like green tea extract, green coffee bean extract, pomegranate peel extract, and fresh dill and garlic extract have proven their ability to delay anomalous changes that arise in physicochemical characteristics of sauces such as tomato sauce, chili sauce, soy sauce, pumpkin sauce, and thousand island sauce during storage

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Utilization of gamma irradiation for development of shelf-stable mint coriander sauce

Adiani,

Ambolikar,

Gupta

2024

Food Measure

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The mint coriander sauce (MCS) prepared using fresh herbs is known to be heat-sensitive and highly perishable with a limited shelf life (less than 2 days). Therefore, in the current study, the aim was to develop a shelf-stable MCS utilizing gamma radiation without the use of thermal processing. The D10 values for yeast and mold (Y&M) and total viable counts (TVC) were observed to be 1.18 and 6.70 kGy, respectively. The gamma radiation at a dose of 25 kGy successfully achieved microbial sterility in MCS. No microbial growth was observed in irradiated samples during the entire storage period of 180 days. Significant (P < 0.05) increase in content of phenolic acids was observed during storage. After storage of 180 days, the amount of caffeic acid, vanillic acid and ferulic acid increased by 1.35, 5.71 and 2.14 fold, respectively. In comparison with fresh samples, the irradiated samples after storage showed a significant (P < 0.05) increase of 0.6 and 0.9 fold in total antioxidant activity and total phenolic content, respectively. Although, irradiation did not show significant effect on volatile aroma constituents, however, during storage a significant (P < 0.05) loss in aroma compounds was noted. During color analysis, a marginal loss in greenness and an increase in browning index (BI) were observed. MCS samples subjected to radiation treatment maintained acceptable sensory quality during the entire storage period of 180 days. These results suggested that radiation treatment can be a practical proposition for preparing a shelf-stable MCS with excellent sensory quality.

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Development of Ready to Eat Mint Coriander Sauce

Cited by 2 publications

References 0 publications

Comparing the application of conventional and supercritical CO ₂ extracts of green tea; storage stability and sensory acceptance of coriander sauce

Comparing the application of conventional and supercritical CO ₂ extracts of green tea; storage stability and sensory acceptance of coriander sauce

Utilization of gamma irradiation for development of shelf-stable mint coriander sauce

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Development of Ready to Eat Mint Coriander Sauce

Cited by 2 publications

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Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce

Comparing the application of conventional and supercritical CO 2 extracts of green tea; storage stability and sensory acceptance of coriander sauce

Utilization of gamma irradiation for development of shelf-stable mint coriander sauce

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Product

Resources

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Comparing the application of conventional and supercritical CO ₂ extracts of green tea; storage stability and sensory acceptance of coriander sauce

Comparing the application of conventional and supercritical CO ₂ extracts of green tea; storage stability and sensory acceptance of coriander sauce