Development of Ready to Eat Mint Coriander Sauce

‘Development of ready to eat mint coriander sauce’ with objectives to standardize the method of preparation, preservation and shelf-life of the sauce is reported here. Mint, coriander, other ingredients and the prepared sauce were analyzed for their physicochemical, phytochemical and sensory characteristics. It was observed that solids were separated, so guar gum and CMC were added in the combination of 0.3%+0.3% and homogenization was carried out at 7400 RPM for 7–8 minutes at 20°C to improve the consistency. The samples were stored in five batches i.e. control, preserved with KMS, preserved with sodium benzoate, preserved with combination of KMS+ sodium benzoate and thermal processed sauce for a storage interval of four months. The results observed that the control sample retained shelf life of 30 days while the samples preserved with sodium benzoate remaining for acceptable quality for four months.