Studies on development and evaluation of aonla-papaya jam and chutney

Abstract

The present investigation was carried out to standardize appropriate combination of aonla-papaya blends for preparation of jam and chutney, and to evaluate the changes in chemical constituents and sensory quality of the products during storage. Total soluble solids increased significantly, while acidity, ascorbic acid and total carotenoids decreased significantly in both the blended products with the advancement in storage period. The colour and appearance, texture, taste, mouthfeel and overall acceptability of aonla-papaya jam and chutney decreased significantly during three months storage duration, however, both the products were found acceptable even after three months storage. Jam and chutney prepared from papaya pulp were found most acceptable (8.48 and 8.05) followed by its preparation from 40 aonla:60 papaya blend (8.25 and 7.85).