Journal of Dairying, Foods and Home Sciences

Spices are the substance essentially of vegetable kingdom characterized by strong and pungent odours or sweet and sour taste. Chat spice premix was standardized and analyzed for its sensory, nutritional and shelf life qualities. The mean scores for overall acceptability of the spice premix was 8.34 against the control premix (7.52) on nine point hedonic rating scale. Protein, fiber, ash and carbohydrate contents were found to be significantly higher in case of experimental spice premix as compared to control sample. Standard plate count also revealed satisfactory quality of the premix even at the end of two months storage period.