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Formulation and quality assessment of curry leaf soup powder by using dehydrated peas powder as a thickening agent

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Author: 
Janaki, K., Mahalaxmi, S., Malavika, M., Simmi Jain and Nirupa Shyam
Abstract: 

Curry leaves are a popular leaf-spice used in very small quantities for their ability to improve digestion. They are natural flavouring agents and have various health benefits like antioxidant properties, ability to control diarrhoea, indigestion and so on. This study aims at development and quality assessment of soup using curry leaves. Curry leaves and other ingredients were dried using a traydrier at appropriate time and temperatures. The vegetables which were mature and fresh were selected, followed by cleaning, washing, drying and milling. The product was subjected to various physico chemical analysis and sensory analysis.

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