Effect of storage on chemical constituents and sensory parameters of bael-mango chutney

Abstract

Chutney prepared from bael-mango blends was analyzed for changes in chemical constituents and sensory parameters at monthly intervals for three months storage period. Total sugars, reducing sugars, acidity and browning increased, while total carotenoids and total phenols decreased significantly in chutney during storage. Chutney prepared with 60 bael: 40 mango pulp ratio was found most acceptable. The overall acceptability of bael-mango chutney decreased significantly during three months storage period.