The Food Research Lab mimics commercial food and beverage giants and formulates food, snacks, flavoured beverages, chews, gummies, etc. “You name it, we make it.”

Today’s Task

What We did Today?

Instant coconut sauce/dips Powder

Event: Today, I had a plan to work on instant coconut sauce/dips

How I felt it (initial before executing the actual task): I always love to handle any project that comes with product formulation with innovation

Actual Task: Product formulation

What did I learn?

Instant coconut sauce/dips powder includes blend of ingredients such Coconut, Gram dhal, Urad dhal curry leaves, chili powder, Garlic, Ginger, and Salt. It can be a healthy option since Coconut is rich in fiber, which is good for the digestive system along with curry leaves that are a rich source of vitamin A, vitamin B, vitamin C, vitamin B2, calcium, and iron. Three things have a critical role at the time of preparation of coconut chutney i.e., Drying of ingredients & Powdering, reconstituting with water.  Instant sauce/dips powder is done with technology such as tray, spray, and freeze drying mainly for the objective of retaining the flavor and aroma of all the ingredients   added in the product. Freeze drying preserves the nutritional value and sensory aspect product which is the foremost requirement for instant mixes. Since Freeze drying technology was premium and expensive we opted for tray drying, spray drying process. Through this process we experimented on withholding the taste, flavor and aroma of the final product. As the basic characteristic of dried product is longer shelf life due to minimal moisture content for microbial growth, the product can be stored in ambient temperature.