Attached
Flavor enhancer plays a major role in many
cuisines. The objective of the present study was to
formulation of nutritive flavor enhancer using locally
available natural raw materials. Mushroom, tomato,
potato, garlic and salt were selected as the basic raw
materials. The mushroom was blanched in 700C water
for 15 seconds, dried at 600Cfor 10 hours, tomato was
blanched at 900C in hot water for 1 minute and dried at
600C for 12 hours, Potato was blanched at 900C in hot
water for 5 minutes and dried at 600C for 10 hours and
Garlic was dried at 600C for 8 hours. All raw materials
were separately ground and sieved through 200 µm
mesh sieve. The eight different formulations were tested
by 30 untrained sensory panelists and formula 643
selected as the best formula with respect to all sensory
properties. The comparative analysis was carried out to
compare the newly developed flavor enhancer with
commercially available flavor enhancer. There was a
significantly higher preference for the taste in newly
developed flavor enhancer and no significant difference
was observed between two samples for the appearance,
odor, mouth feel and overall acceptability. The final
product was contained 14.028 ± 0.077% Moisture,
2.5103 ± 0.004% Total fat, 12.156 ± 0.041% Crude
protein, 3.782% Crude fiber, 15.162 ± 0.115% Ash and
52.361% Carbohydrate. The results of the mineral
availability of the final product revealed that 100g
product contained 234.05mg of Na, 398.62mg of K,
11.24mg of Ca, 4.35mg of Fe, 3.30mg of Zn. The major
fatty acid available in the final product was recorded as
, 46.900% Linoleic acid, 31.667% Oleic acid and
21.431% Pentadecanoic acid. Sensory attributes,
physiochemical properties (moisture content, pH) and
microbiological properties (total plate count, yeast and
mould count, coliform and e-coli) of the product were
acceptable in triple laminated packaging material for
two month time period. Finally the product can be
considered as the nutritionally rich flavor enhancer.
