Vol. 8, Issue 3 (2020)
Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage
Author(s): Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu and Tanu Malik
Abstract: Chutney prepared from guava-papaya blends was analyzed for changes in chemical constituents and overall acceptability at monthly interval for three months storage period. Total sugars, reducing sugars and browning increased, while ascorbic acid, total carotenoids and total phenols decreased significantly in chutney during storage. Chutney prepared with 40 guava:60 papaya pulp ratio was most acceptable. The overall acceptability of chutney decreased significantly during three months storage period.
DOI: 10.22271/chemi.2020.v8.i3o.9349
Pages: 1125-1127 | 939 Views 159 Downloads
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How to cite this article:
Sandeep Kumar, Rakesh Gehlot, Rekha, Ritu Sindhu, Tanu Malik. Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage. Int J Chem Stud 2020;8(3):1125-1127. DOI: 10.22271/chemi.2020.v8.i3o.9349
