Vol. 7, Issue 1 (2019)
Development and quality evaluation of apple and beetroot chutney
Author(s): Deokar Sakshi, Gahile Rushikesh, Gunjal Payal and CS Nirali
Abstract: Chutney is may be lunch time staple for many but; overall chutney are failing to capture attention of many, so the focus is on making innovative chutney made out of beetroot and apple. The preparation of chutneys is a well-known method of preserving fruit and vegetables. The basic principles of the preservation method are the addition of sugar and acid combined with concentration of the mixture by heating to reduce the water content. This product can be preserved meaning its nutritious content remains intact and they are also low on saturated fats and high in unsaturated fats. It is made especially for the people who reluctant to consume beetroot and lack the nutrition obtained from it. It can be eaten with any kind of bread, salads, khakra, chapatti, etc. The basic ingredients used are beetroot and apple. Additionally, lemon juice, vinegar and onion were added along with spices, salt and sugar. The product is contains appreciable amounts of iron and vitamin C. The product was evaluated for tasting the product with about 3 different formulations followed by its sensory analysis. From the sensory and organoleptic evaluation it was found that the average scores obtained by the pickles and chutney products for colour & texture, taste & flavour, absence of defects and total scores were satisfactory. The colour and taste of the product was found to be very appealing to the people. The long shelf life of the product is a benefit as people tend to eat such products little and often.
Fig. 1: Average sensory analysis data
Pages: 64-67 | 897 Views 133 Downloads
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How to cite this article:
Deokar Sakshi, Gahile Rushikesh, Gunjal Payal, CS Nirali. Development and quality evaluation of apple and beetroot chutney. Int J Chem Stud 2019;7(1):64-67.
