National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Chilli garlic chutney is widely consumed by rural community in Rajasthan state. Chilli garlic chutney is made from dry red chilli, garlic, coriander seeds, and tomato with the addition of salt and water for taste. The prepared chutney was assessed for its antioxidant potential in its raw ingredients as well as in prepared product. Chutney was stored for 30 days in deep freezing conditions (0â°C) for shelf life study. The ingredients as well as chilli garlic chutney was found very rich source of vitamin E, β-carotene, flavonoids and Vitamin C, with good antioxidant activity. The shelf life study of the chilli garlic chutney indicated that sensory and nutrition quality was found in decreasing manner with increasing the storage duration, but still the chutney was showed sensory scores above 3 till 30 days of storage and nutrition quality was also found in good retention till 30 days of storage. Total bacterial count in freshly prepared chutney was 0.421x104±5.57 while total fungal count was 0.98x102 ± 5.56. Total bacterial as well as fungal count decreased due to storage of chutney.
Citations |
 |
 |
 |
 |
