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@article{204877,
        author = {Mallinedi Venkata Naga Lakshmi},
        title = {Development and Standardization of a Traditional Biryani Masala Powder: A Study on Ingredient Synergy and Processing Parameters},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {13},
        number = {1},
        pages = {4560-4567},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=204877},
        abstract = {The increasing demand for natural, flavor-rich, and minimally processed culinary ingredients has accelerated the development of traditional spice blends with standardized processing protocols. In this study, a traditional Biryani Masala Powder was developed using sixteen whole spices including bay leaf, cinnamon, cloves, green cardamom, black cardamom, star anise, cumin, fennel, black pepper, mace, nutmeg, red chilli, Kashmir chilli, and coriander seeds. The spices were cleaned, sequentially dry-roasted on low flame to preserve volatile essential oils, and cooled completely before grinding. The roasted spices were milled to a fine powder and sieved to achieve uniform particle size, followed by storage in airtight glass containers. The prepared masala powder combines the sensory and functional benefits of multiple spices, including volatile compounds (cinnamaldehyde, eugenol, 1,8-cineole), alkaloids, and flavonoids. The use of sequential roasting without synthetic preservatives or artificial colorants enhances the safety, authenticity, and consumer acceptability of the formulation. The developed masala powder exhibited desirable aroma, uniform consistency, free-flowing texture, and potential health benefits such as improved digestion, anti-inflammatory activity, and antioxidant properties. This study demonstrates a simple, cost-effective, and reproducible approach for developing traditional spice blends with potential applications in culinary, packaged food, and ready-to-cook meal industries.},
        keywords = {Biryani Masala, spice blend, dry roasting, volatile oils, traditional food, functional spice mix.},
        month = {June},
        }