Suitability of Curry Leaves and Carrot Powder in Snack Preparation

Abstract

In most of the Indian delicious delicacies curry leaves and carrots are widely used. Curry leaf (Murayya koenigill) is used in seasoning and in preparation of some pickles. Carrot (Dauccas carrota) is universally accepted vegetable and can be consumed in raw or in cooked form. Both curry leaf and carrot are β-carotene rich vegetables which are inexpensive and easily available to Indian consumer. Hitherto, these vegetables in powder form are not incorporated in developing a carotene rich snack item.