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Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage
International Journal of Chemical Studies · 2020 · Vol. 8(3) · pp. 1125–1127
Sandeep Kumar✉(Chaudhary Charan Singh Haryana Agricultural University)Rakesh Gehlot(Chaudhary Charan Singh Haryana Agricultural University)Rekha(Chaudhary Charan Singh Haryana Agricultural University)Ritu Sindhu(Chaudhary Charan Singh Haryana Agricultural University)Tanu Malik(Chaudhary Charan Singh Haryana Agricultural University)
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.
Food Science and Nutritional StudiesPostharvest Quality and Shelf Life ManagementPapaya Research and ApplicationsAscorbic acidBrowningFood sciencePulp (tooth)ChemistryShelf lifeCarotenoidPhenolsMedicineBiochemistry
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