Vol. 7, Issue 3 (2019)
Studies on development and evaluation of bael-mango chutney
Author(s): Shafaly Sharma, Rakesh Gehlot, Rattan Singh, Rekha and Ritu Sindhu
Abstract: The bael-mango chutney was developed and evaluated for changes in its chemical constituents and sensory quality parameters at monthly interval for three months storage period. Total soluble solids and acidity increased significantly, while total carotenoids decreased significantly in chutney with the advancement in storage period. The colour and appearance, flavour, textue, taste, mouthfeel and overall acceptability of bael-mango chutney decreased significantly during three months storage duration, however, the products was found acceptable even after three months storage. Chutney prepared with 60 bael: 40 mango pulp ratio was found most acceptable.
Pages: 5183-5185 | 426 Views 194 Downloads
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How to cite this article:
Shafaly Sharma, Rakesh Gehlot, Rattan Singh, Rekha, Ritu Sindhu. Studies on development and evaluation of bael-mango chutney. Int J Chem Stud 2019;7(3):5183-5185.
