Production of Ready-to-Use (RTU) value added spice cubes for chicken and fish curries are potentially high demanding, convenient product for the consumers and the chef. The cubes were formulated using 19 spices for chicken curry and 14 spices for fish curry. Other ingredients were dehydrated vegetables (tomato, capsicum, garlic etc.), vegetable oil and corn starch. Aroma, colour, taste, spiciness and overall acceptability were evaluated subjectively. The formulations with the highest acceptance (p˂0.05) were subjected to the storage study (28±2 °C) using hermetically sealed laminated (PET/CPP) pouches. There were no significant differences (P˃0.05) in pH, moisture and FFA value during one month storage. Total Plate (TPC) and yeast & mould counts were below the acceptable level. Proximate composition (%) of spice cubes for chicken curry carbohydrates, fat, crude protein, moisture ash and crude fiber were 64.02, 24.22, 7.44, 2.88, 0.67 and 0.59 respectively. While for the fish curry were carbohydrates, fat, crude protein, moisture content, ash and crude fiber were 59.47, 23.94, 7.5, 2.88, 4.37 and 1.84 respectively. Unique flavour and aroma of chicken and fish curries were evaluated subjectively. The value added RTU spice cubes are suitable for the culinary purposes within one month storage time.
Keywords: Proximate composition, Ready-to-use, Sensory properties, Spice cubes