Volume 13, number 4
 PDF Downloads: 1342

Physico-Chemical Quality Changes in Guava-Jamun Chutney During Storage

Rashmi Bhardwaj1, Rakesh Gehlot2, Diwakar Mishra1, Simran Arora3 and Sucheta3

1Dairy Technology Section, SRS,  ICAR-NDRI, Bangalore-560030.

2CFST, CCS Haryana Agricultural University, Hisar, Haryana.

3CFST, CCS Haryana Agricultural University, Hisar, Haryana.

*Corresponding Author E-mail: bhardwaj.rashmi20@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2393

ABSTRACT: The guava-jamun chutney was developed and evaluated for changes in its chemical constituents and quality parameters at monthly intervals for three months storage period. Total sugars increased significantly, while anthocyanins and ascorbic acid decreased significantly in all the blended products with the advancement in storage period. The colour and appearance, flavour, texture and overall acceptability of guava-jamun chutney decreased significantly with the advancement in storage duration, however, their overall scores remained above the acceptable level even after three months storage. Chutney prepared with 60 guava: 40 jamun pulp ratio were found most acceptable.

KEYWORDS: Guava; jamun; blends; chutney; chemical constituents; organoleptic quality; storage

Download this article as: 
Copy the following to cite this article:

Bhardwaj R, Gehlot R, Mishra D, Arora S, Sucheta S. Physico-Chemical Quality Changes in Guava-Jamun Chutney During Storage. Biosci Biotech Res Asia 2016;13(4).
Copy the following to cite this URL:

Bhardwaj R, Gehlot R, Mishra D, Arora S, Sucheta S. Physico-Chemical Quality Changes in Guava-Jamun Chutney During Storage. Biosci Biotech Res Asia 2016;13(4). Available from: https://www.biotech-asia.org/?p=16573

[ HTML Full Text]

Back to TOC