Author(s): Punjasthala Ravindrasingh Negi, Dr. Navita Pareekh, Bhavya Chopra and Palak Tiwari

Abstract:
Consumer’s concern on healthy living and good lifestyle has increased lately. Majority of the population is trying to be healthy by making modifications in their dietary pattern and food selection. Many people are now shifting their food selection from conventional to organic foods. It has been observed in researches that extensive and long-term application of chemicals used in inorganic farming may result in the accumulation of salts, nutrients, and heavy metals that could cause adverse effects on soil, plant growth, water quality and human health. In view of the above aspects, the present work strives to estimate and compare the nutritional and antioxidant properties of organic and inorganic spices: turmeric and coriander powder and its use in the recipe formulation. The study revealed that moisture, ash and fibre content of organic spices was significantly higher than inorganic spices at p≤0.05. On the contrary, the antioxidant properties of inorganic turmeric were higher than the organic turmeric at p≤0.05, but total phenols content of organic coriander powder was quite high than the inorganic coriander powder at p≤0.05. Additionally, the calcium content of organic turmeric was quite high than inorganic turmeric at p≤0.05. Six recipes: 3 using turmeric (organic & inorganic) - Kadhi, poha and lemon rice and 3 using coriander powder (Organic & inorganic) - Panjiri, masala bhindi and masala Mirchi were formulated. Out of all the recipes prepared, the recipes made out of organic spices were most acceptable by the panel as compared to the recipes made out of inorganic spices. Hence, it can be concluded that organic spices are more nutritious and palatable as compared to the inorganic ones. Also, it can be used to make commercial products as it may satisfy few determinants like sensory quality and positive health image, which are the concerns of modern consumers these days.