ARTICLE IN PRESS

Pre-processed spice mix formulation and changes

in its quality during storage
V.K. Modi, G.S. Sidde Gowda, P.Z. Sakhare, N.S. Mahendrakar, D. Narasimha Rao
Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute, Mysore– 570 020, India

Abstract

Wet and dry spice and condiments of optimized quantities were pre-processed and mixed to prepare a spice mix formulation. The
formulation was unit packed in 100 g quantities in glass bottles and held separately at 2772 or 3772 1C for 6 months. Freshly
prepared spice mix contained (g/100 g) 6.8 moisture, 21.4 fat, 5.1 protein, 7.2 ash and 14.2 NaCl. Gradual decrease in pH from 4.0 to
3.7 and 4.0 to 3.6, increase in aw from 0.52 to 0.54 and 0.52 to 0.57, increase in free fatty acid (FFA) values (as % oleic acid) from
0.14 to 0.56 and 0.14 to 0.58 and increase in thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) from 2.5 to 2.9 and 2.5
to 2.9 were noticed during storage at 2772 or 3772 1C respectively. Similarly decrease in Hunter L (lightness), a (redness) and
b (yellowness) values were noted during the same period. Standard plate count (SPC), spore counts and staphylococci counts
(log cfu/g) were low, 4.0–4.7, 1.2–2.0 and 1.4–2.0, respectively, and yeast and moulds and coliforms could not be detected in all the
samples throughout the storage period of 6 months. Two ready-to-serve products, viz., dhal fry and chicken fry prepared by using
spice-mix stored for up to 6 months were judged acceptable as indicated by sensory quality scores of 6.8–7.9 (on a 9-point hedonic
scale). The spice mix formulation prepared is useful in the preparation of varieties of vegetarian and non-vegetarian ready-to-serve
products such as aloo mattar, gobi masala, mattar mushroom, kheema mattar, Mutton chilly fry, etc.

Keywords: Spice mix; pH; aw; Colour; Rancidity; Microbial quality; Sensory quality

1. Introduction
Indian cuisines are a vast array of spicy delicacies.
Every food product acquires its final profile principally
from two components, namely, ingredients and proces-
sing methods. Traditional Indian delicacies require
processing of varieties of spices including one or more
of unit operations such as roasting, frying, powdering,
etc. in order to obtain an appropriate flavour profile
from spices. These flavour profiles are caused by thermal
effects and interactive effects due to processing of spices.
A kitchen preparation is prone to variations due to
regional and ethnic practices and to subjective factors
Corresponding author. Tel: +91 821 2514 840;
fax: +91 821 516308.
E-mail address: nsmahendra@yahoo.com (N.S. Mahendrakar).
such as the skill and style of the chef. The ‘recipe’
product in a commercial sense, should possess certain
attributes such as a well-defined product profile, a
scheduled manufacturing procedure, uniform quality
and specified shelf-life, all of which are essential for
organized trade. Thus, there is a need for a pre-
processed ready-to-use and shelf-stable spice mix
formulation for the preparation of varieties of
plant-based and muscle-based food products in order
to minimize the drudgeries of processing in kitchen
and food preparation time to cater to the needs of
increasing population of working couples, single persons
living, etc.
Several authors have studied the role of a number of
spices in food products with respect to their anti-oxidant
effects (Martinez-Tome et al., 2001; Pszczola, 2001;
Leal, Braga, Sato, Carvalho, Marques, & Meireles,
 ARTICLE IN PRESS

2003) and anti-microbial activity (Grohs & Kunz, 1999; Table 1

Ingredient composition of spice mix formulation in grams
Grohs, Kliegel, & Kunz, 2000). Several brands of spice
mixes in powder form, such as channa masala, meat Raw onion (sliced) 1000
masala, etc. are available in the market and are of varied Dried onion rings 400
composition (Kalra, Manan, Sehgal, Kulkarni, & Berry, Cumin seeds 70
1998). Wet mix such as kimchi is a fermented vegetable Green chillies (sliced) 150
Peeled and chopped garlic 120
product and has been studied extensively with respect to Peeled and chopped ginger 200
use of bacterial strains (Kim, Park, Lee, & Kim, 2003), Citric acid 50
effects of ingredients (Park & Lim, 2003; Cha et al., Turmeric powder 45
2003) and nutritional and health aspects (Chai, Jeon, Coriander powder 100
Rhee, & Park, 2002). However, information is seldom Red chilli powder 200
Garam masala (commercial) 50
available in the literature on pre-processed self-stable Common salt 400
spice mix containing all the necessary ingredients, which Vegetable oil (eg. Sunflower oil) 1750
can be directly used in the preparation of varieties of
ready-to-serve vegetarian and non-vegetarian food
products. This paper presents the method of preparation
and changes in quality of spice mix and its utility during Vegetable oil (eg. Sunflower oil)

storage for 6 months at two ambient temperatures, viz.,

Heat to ~ 140 ˚C in a pan
2772 or 3772 1C prevailing in India. A patent has been
filed recently on this process (Modi, Sakhare, Mahen- Add onion slices and fry for 10 min
drakar, Subramani, & Narasimha Rao, 2004b).
Hot oil
Continue heating on low flame ( ~140 ˚C)

2. Materials and methods Add (i) Cumin seeds, heat for 20 s till seeds
crack partially and become brown
(ii) Sliced green chillies, chopped garlic and
Several trial and error formulations of spice mix were chopped ginger and fry for 7 min till Vegetable oil (Sun
brownness, Add in hot oil (110 ˚C) flower oil),
attempted using different spice ingredients and time–- (iii) Citric acid, turmeric powder, coriander
Fried onion slices powder, red chilli powder, garam masala and
temperature schedules of processing in order to obtain a common salt Heat to 100 ˚ C
mix, which was acceptable to taste panelists. The
appropriate ingredients composition of spice mix is
given in Table 1 and processing conditions for the Dry fresh onion Mix well Hot oil
rings, at 70 – 80 ˚C
preparation of spice mix are provided in the flow chart for 2 h in Cross
(Fig. 1). Flow Air Dryer
Cool to 27± 2 ˚C

2.1. Preparation and quality evaluation of spice mix

Dried onion rings Condition for 4-5 h at ambient temperature
formulation
Spice mix formulation
Pack in glass bottles and store at
Refined sunflower oil (half the quantity) was poured temperatures of 27± 2 ˚C or at 37± 2 ˚C

in a pan, heated to 120 1C, clean onion slices were
transferred in to the hot oil and fried for 20 min and
fried onions were taken out from the oil (Step 1). To the
remaining hot oil were added cumin seeds, fried for 15 s
till partial cracking of seeds occurs and turns brown,
followed by addition of sliced green chillies, peeled and
chopped garlic, peeled and chopped ginger, and fried till
brownness. To this mix was added citric acid, turmeric
powder, coriander powder, red chilli powder, garam
masala (commercially available) and common salt in
that order while continuously mixing (Step 2). Along
side, refined sunflower oil (remaining quantity) was
heated to 100 1C, and fresh onion rings were dried in a
cross flow air drier at 75 1C for 2 h to obtain dried onion
rings. The hot oil, dried onion rings and fried onion
slices (Step 1) were then added to spice mix of Step 2 and
mixed thoroughly. The final spice mix formulation was
removed from flame and allowed to cool at ambient
Use for the preparation of vegetarian or non-
vegetarian food products
Fig. 1. Preparation of spice mix.
temperature for 2 h, packed in glass bottles of 100 g
capacity each and stored at ambient temperature of
2772 or 3772 1C.
2.2. Quality evaluation
Moisture, fat, protein, ash and salt content of freshly
prepared spice mix formulation were determined by
following AOAC (1999) procedures. The spice mix
formulation packed in glass bottles and stored at
2772 1C and/or at 3772 1C was sampled at 0 (freshly
prepared), 1, 2, 3, 4, 5 and 6 months and analysed for
different quality parameters. The pH of spice mix
 ARTICLE IN PRESS
formulation was measured using a pH meter by
inserting the combined glass–calomel electrode directly.
The spice mix formulation was filled in the cup of
Pawkit water activity meter and aw measured directly.
Similarly, the spice mix formulation was filled in a cup
of Hunter colour measuring system and L (lightness),
a (redness) and b (yellowness) values were recorded.
For determination of free fatty acids (FFA), sample
(
10 g) was mixed with anhydrous Na2SO4 (
100 g) and
fat was extracted in CHCl3 (
100 ml) and filtered in
order to remove non-fatty acids, which may have come
from formulation ingredients, an aliquot of CHCl3
extract washed three times with 4–5 volumes of distilled
water in a separatory funnel. Non-fatty acids
partitioned in aqueous layer and fatty acid in CHCl3
layer (Mahendrakar, Rathina Raj, Khabade, Dani, &
Ramesh, 1995). The FFAs as % oleic acid were
estimated in washed CHCl3 extract as per AOAC
(1999) procedure. Thiobarbituric acid (TBA) values
were measured by the distillation procedure of Tarlad-
gis, Walts, Younathan, and Durgan (1960).
Microbiological quality of spice mix formulation was
assessed by enumerating standard plate counts, spore
counts, staphylococcus, coliforms and yeasts and
moulds using standard procedures of APHA (2001).
2.3. Preparation and evaluation of sensory quality of dhal
fry and chicken fry
Spice mix formulation packed in glass bottles and
held at 2772 1C and/or 3772 1C was drawn at monthly
intervals and used for the preparation of a vegetarian
product, viz., dhal fry and a non-vegetarian product,
viz., chicken fry, as follows:
Dhal fry: Red gram dhal (Cajanus cajan) (100 g) was
taken in a stainless-steel vessel to which water (400 g)
was added and subjected to cooking under a steam
pressure of 1 kg/cm2 for 5 min, and allowed to attain
normal pressure. The cooked dhal was mixed with 30 g
spice mix formulation and the mixture was heated on a
low flame for 1–2 min. The dhal fry prepared is a ready-
to-serve product.
Chicken fry: Dressed broiler chickens obtained from
market were deskinned. The meat with bone was cut
into 3–4 cm size chunks. Meat chunks (500 g) in a
stainless-steel vessel was mixed with spice mix formula-
tion (60 g), sunflower oil (25 g) and water (100 g). The
mixture was subjected to cooking at 90–95 1C for
12–15 min. The product is ready-to-serve.
Dhal fry and chicken fry products, soon after
preparation, were subjected to evaluation of sensory
quality attributes, viz., colour, flavour, taste and overall
quality by 10 in-house trained panelists using 9-point
hedonic scale (Modi, Mahendrakar, Narasimha Rao, &
Sachindra, 2003). Many scientific staff members of the
institute are trained for sensory evaluation of food
products by the department of Sensory Science of the
institute. Only those members who are found suitable
for sensory studies were employed in this investigation.
2.4. Statistical analysis
The experiment had a completely randomized design
with two storage temperatures (2772 or 3772 1C) in six
replicates. Spice mix product prepared six times on
different days represented the replicates. The spice mix
prepared on different days were stored and sampled at 0,
1, 2, 3, 4, 5 and 6-month intervals. The mean values for
all parameters were examined for significance by
analysis of variance and when significant difference
ðPo0:05Þ was observed, mean separation was accom-
plished by Duncan’s multiple range test using STATIS-
TICA software (Statsoft. Inc., 1999).
3. Results and discussion
3.1. Physical and chemical quality characteristics
Spice mix freshly prepared by using appropriate
ingredient quantities (Table 1) and processing condi-
tions (Fig. 1) contained (g/100 g) 6.8 moisture, 21.4 fat
(ether extract), 5.1 protein, 7.2 ash and 14.2 common
salt (Table 2).
Wide variation in chemical composition of two well-
known spice mixes, viz., Channa masala and Meat
masala, available in India has been reported by Kalra
et al. (1998). Channa masala (30 samples) and Meat
masala (35 samples) contained (g/100 g) 4.0–12.0 and
5.1–9.2 moisture, 5.3–16.3 and 5.4–18.8 fat (ether
extract), 1.0–2.4 and 6.2–9.8 ash and 3.8–27.8 and 0
common salt, respectively, (Kalra et al., 1998).
The pH of freshly prepared spice mix was 4.070.11
which decreased gradually ðPp0:05Þ to 3.770.05 and to
3.670.04 when stored for 6 months at 2772 and at 37
72 1C, respectively (Fig. 2). The gradual decrease in pH
could be due to chemical changes and not due to
microbiological activity as explained later. The pH value
of spice mix were marginally ðPX0:05Þ lower through-
out the storage period at higher temperature (3772 1C)
compared to those at 2772 1C. Water activity (aw), on
Table 2
Chemical composition (g/100 g) of spice mix formulation
Moisture 6.871.9
Fat 21.471.1
Protein 5.170.5
Ash 7.270.2
NaCl 14.270.6
Values are mean7SD (n ¼ 6).
 ARTICLE IN PRESS
Fig. 2. Changes in pH aw and moisture values in spice mix during
storage for 6 months at –J– 2772 or –  – 3772 1C. Values are
mean7SD (n ¼ 6).
the other hand, increased gradually ðPp0:05Þ from the
initial value of 0.5270.016 when stored for 6 months to
0.5470.008 at 2772 1C and to 0.5770.012 at 3772 1C
(Fig. 2).
The aw values were higher in spice mix stored at
higher temperature, the differences being marginal
ðPX0:05Þ up to the storage period of 4 months and
significant ðPp0:05Þ during subsequent storage (Fig. 2).
Increase in aw during storage could be due to
concomitant increase in moisture content, viz., from
the initial value of 6.871.91 to 10.472.08 and to
10.672.12 when stored at 2772 or 3772 1C, respec-
tively (Fig. 2).
Hydrolytic rancidity was measured by FFA values.
Freshly prepared spice mix had FFA (as % oleic acid)
values of 0.1470.029. These values gradually ðPp0:05Þ
increased during 6 months storage to 0.5670.023 at
2772 1C and to 0.5870.015 at 3772 1C (Fig. 3). The
Fig. 3. Changes in free fatty acids (FFA) and thiobarbituric acid
(TBA) values in spice mix during storage for 6 months at –J– 2772 or
–  – 3772 1C. Values are mean7SD (n ¼ 6).
FFA values of spice were higher when stored at higher
temperatures but the differences were significant
ðPp0:05Þ in first and second month of storage. This
increase in FFA values might have caused decrease in
pH values (Fig. 2) as mentioned earlier. An increase in
FFA values due to lipase action in food products during
storage is well documented, and this activity did not
increase rancidity of food products prepared by using
spice ingredients such as in pork sausage (Fernandez &
Rodriguez, 1991; Zalacain, Zapelena, Astiasaran, & Ballo,
1995), chicken meat paste (Jagannatha Rao, Rathina Raj,
Yashoda, Narasimha Rao, & Mahendrakar, 1998), and
buffalo meat burgers (Modi et al., 2003). Increased
levels of FFAs have no toxicological effects (Camire,
Camire, & Kumbar, 1990). Fritsch (1981) reported that
hydrolysis products of oils and fats have no adverse
effect on nutritional quality.
The oxidative rancidity measured by TBA values (mg
malonaldehyde/Kg sample) also showed gradual as-
cending trend from initial values of 2.570.12 to
2.970.04 during storage at 2772 or 3772 1C for 6
months, respectively (Fig. 3). The difference in TBA
values due to two different temperatures of storage was
marginal ðPX0:05Þ throughout the storage period. The
increase in TBA values could be due to increased lipid
 ARTICLE IN PRESS
oxidation and production of volatile metabolites in the
presence of oxygen during aerobic packaging and
storage. The increase in TBA values in food products
during storage is well documented (Chiang, Norton, &
Anderson, 1981; Reddy, Setty, & Dora, 1992; Lai, Gray,
Booren, Crackel, & Gill, 1995; Martin, Timan, Patron,
Ventanas, & Antequena, 2000; Modi et al., 2003, 2004a).
Although many spices are reported to have anti-oxidant
effect (Pszczola, 2001; Leal et al., 2003), Srinivasan,
Sammbaiah, and Chandrasekhara (1992) observed loss
of active principles in turmeric, chillies, etc. during
domestic cooking, i.e. boiling of spice mixes with food
ingredients.
Colour reflectance values measured on Hunter Colour
Difference Meter revealed that the L (lightness) values
decreased drastically ðPp0:05Þ in the first 2 and 3
months when held at 2772 and 3772 1C (Fig. 4). The
values then decreased marginally ðPX0:05Þ during
Fig. 4. Changes in Hunter colour values in spice mix during storage
for 6 months at –J– 2772 or –  – 3772 1C. Values are mean7SD
(n ¼ 6).
subsequent storage up to 6 months. Hunter a (redness)
values fluctuated in the narrow range of 9.6–10.3 during
storage for 6 months at 2772 1C whereas they gradually
ðPp0:05Þ decreased from 9.670.10 to 6.070.60 during
the same period when held at higher temperature of
3772 1C (Fig. 4). On the other hand, b (yellowness)
values increased gradually from 7.870.19 (0 month) to
11.270.27 (6 months) when stored at 2772 1C whereas
these values increased gradually ðPp0:05Þ up to 3
months which then remained almost constant there after
up to 6 months (Fig. 4). Higher temperature of storage
resulted into marginally ðPX0:05Þ lower L values and
significantly ðPp0:05Þ lower a and b values compared
to those held at 27721C (Fig. 4). Changes in visual
colour (reflectance) of spices are reported to be
dependent on method of processing (Pesek & Wilson,
1986), packaging conditions (Alvarez & Binder, 1984),
degree of exposure to light (Kim, Park, & Hwang, 2002)
and interaction of ingredients (Osuna-Garcia, Wall, &
Waddell, 1997). In the present investigation, visual
colour appearance of the spice mix product was quite
acceptable even after 6 months storage at 2772 or
3772 1C despite changes in instrumental chromatic
attributes (L, a and b values).
3.2. Microbiological quality
The bacterial counts (log cfu/g) in spice mix increased
slowly during 6 months storage at either temperature
and the increase was less than 1 log cfu/g in the case of
SPC, spore count as well as in the counts of
staphylococci (Fig. 5). Yeasts and moulds and coliforms
were not detected in spice mix throughout the storage
period of 6 months at both temperatures. Channa
masala and meat masala, however, were found to have
high bacterial counts, viz., 6–7 log cfu/g for SPC and
2–3 log cfu/g for spores (Kalra et al., 1998). Lower
counts of mesophiles (SPC), spores and staphylococci
and absence of yeasts and moulds and coliforms
observed in spice mix in the present investigation could
be due to thermal processing of spices, hygienic practices
followed during processing and storage and anti-
bacterial effects (Grohs & Kunz, 1999; Grohs et al.,
2000) of spice ingredients in the mix. These results
clearly indicate that the spice mix product is micro-
biologically safe when stored at 2772 or 3772 1C for 6
months.
3.3. Sensory quality
Changes in sensory quality of spice mix during
storage were assessed by periodically drawing the stored
sample, preparing two products, viz., dhal fry (vegetar-
ian) and chicken fry (non-vegetarian) and subjecting
them to taste panel evaluation.
 ARTICLE IN PRESS

Mean sensory scores for freshly prepared dhal fry

Fig. 5. Changes in microbiological quality of spice mix during storage
for 6 months at –J– 2772 or –  – 3772 1C. Values are mean7SD
(n ¼ 6).
were in the range of 8.3–8.6 which gradually ðPp0:05Þ
decreased in 6 months to 7.2–7.5 and to 6.8–7.1 for spice
mix stored at 2772 and 3772 1C respectively (Table 3).
Sensory scores for spice mix stored at 3772 1C were
lower in all cases compared to storage at 2772 1C, and
the difference being generally significant ðPp0:05Þ for
colour, taste and overall quality attributes and marginal
ðPX0:05Þ for flavour scores. Similar observations were
made for sensory scores of chicken fry (Table 4). A
gradual increase in FFA and TBA values (Fig. 3)
explains the descending trend in the ratings for sensory
quality attributes during storage of spice mix. The
results of sensory evaluation are only indicative in view
of small number of panelists employed. Descending
trends in sensory quality of foods during storage has
been reported by many researchers (Modi et al., 2003;
Sen & Karim, 2003; Yashoda, Jagannatha Rao,
Mahendrakar, & Narasimha Rao, 2004).
Further, other varieties of Indian recipes, viz., aloo
mattar, vegetable dhal fry, gobi masala, mushroom
masala, rogni paneer, mattar mashroom, channa masala
and fried rice (vegetarian food products) and kheema
mattar and mutton chilli fry (non-vegetarian food
products) were prepared using spice mix and all the
products were sensorily quite acceptable (data not
given). Thus the pre-processed spice mix formulation
of low water activity, shelf-stability and stabilized colour
providing desirable sensory quality attributes to the
recipes has been made which is a versatile product
useful in the preparation of varieties of ready-to-serve
products.

Table 3
Changes in sensory quality of dhal fry prepared by using spice mix stored for 6 months at 2772 or 3772 1C

Storage temp. 1C Storage period, months

0 1 2 3 4 5 6

Colour
2772 8.670.2ax 8.470.2abx 8.270.3bcx 8.170.2bcdx 7.970.2bcdx 7.870.3dx 7.570.3ex
3772 8.670.2ax 7.970.2by 7.870.3bcy 7.670.2cy 7.270.3dy 6.970.2dey 6.870.3ey
Flavour
2772 8.670.2ax 8.270.3bx 8.170.2bcx 7.870.3cx 7.870.3cx 7.470.4dx 7.270.3dx
3772 8.670.2ax 8.270.2bx 7.870.4bcx 7.770.3cx 7.670.2cx 7.270.3dx 7.170.2dx
Taste
2772 8.370.3ax 8.270.3abx 8.170.2abx 7.970.2bcx 7.670.4cdx 7.570.3dx 7.270.3dx
3772 8.370.3ax 8.170.2ax 7.570.3by 7.470.4by 7.370.3bx 6.970.4cy 6.870.4cy

Overall quality
2772 8.670.2ax 8.370.3abx 8.270.3bcx 7.970.2cdx 7.870.3dx 7.770.3dex 7.370.3ex
3772 8.670.2ax 8.370.3ax 7.870.3by 7.670.2bcx 7.670.2bcx 7.370.4cy 6.970.4dy

Values are mean 7 SD (n ¼ 6). Values with different superscripts in rows (a,b,c,d,e,f) and in columns (x,y) for each parameter differ significantly
(Pp0.05).
 ARTICLE IN PRESS

Table 4
Changes in sensory quality of chicken fry prepared by using spice mix stored for 6 months at 2772 or 3772 1C

Storage temp. 1C Storage period, months

0 1 2 3 4 5 6

Colour
2772 8.870.3ax 8.870.3ax 8.470.4abx 8.270.3bcx 8.070.3bcx 7.970.4cx 7.970.4cx
3772 8.870.3ax 8.170.2by 7.970.4bcy 7.670.2cdy 7.270.3dey 7.070.4ey 6.870.6ey
Flavour
2772 8.670.2ax 8.470.2ax 8.370.3abx 8.070.3bcx 7.970.4cdx 7.870.3cdx 7.670.5dx
3772 8.670.2ax 8.370.3abx 8.070.4bcx 7.870.3cdx 7.470.2dey 7.170.4efy 6.970.4fy
Taste
2772 8.470.2ax 8.170.4abx 8.070.3abx 7.870.3bcx 7.770.3bcx 7.470.4cx 7.370.5cx
3772 8.470.2ax 8.070.3abx 7.770.4bcx 7.570.6bcx 7.270.4cdx 7.270.5cdx 6.970.6dx

Overall quality
2772 8.670.2ax 8.370.3abx 8.370.3abx 8.170.2bx 7.870.3cx 7.670.2cx 7.470.2cx
3772 8.670.2ax 8.270.3abx 8.070.3bx 7.670.2cy 7.670.2cx 7.370.4cx 7.070.4dy

Values are mean7SD (n ¼ 6). Values with different superscripts in rows (a, b, c, d, e, f) and in columns (x, y) for each parameter differ significantly
(Pp0.05).

4. Conclusion Fritsch, C. M. (1981). Measurements of frying fat deterioration. A

Pre-processed ready-to-use and shelf-stable spice mix
formulation is useful in the preparation of varieties of
food products, which minimizes the drudgeries of
processing in kitchen. The spice mix can be prepared
by using appropriate quantities of several ingredients
and processing conditions. The spice mix packed in glass
bottle is shelf-stable for 6 months at storage tempera-
tures of 2772 or 3772 1C.
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