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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 3898-3904
DOI: https://doi.org/10.20546/ijcmas.2017.607.402


Antioxidant Potential of Traditional Rajasthani Chilli Garlic Chutney and its Shelf Life
Sumitra Kumari Meena1*, M. Agrawal2, C.M. Balai1 and Jyoti Meena3
1Krishi Vigyan Kendra, Dungarpur, Rajasthan 314001, India
2Department of Home Science, University of Rajasthan, Jaipur 302004, India
3Home Science Department, Jai Narayan Vyas University, Jodhpur, Rajasthan, India
*Corresponding author
Abstract:

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 (0⁰C) 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.


Keywords: Chutney, Antioxidant, Sensory quality, Shelf life, Microbial quality.
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How to cite this article:

Sumitra Kumari Meena, M. Agrawal, C.M. Balai and Jyoti Meena. 2017. Antioxidant Potential of Traditional Rajasthani Chilli Garlic Chutney and its Shelf Life.Int.J.Curr.Microbiol.App.Sci. 6(7): 3898-3904. doi: https://doi.org/10.20546/ijcmas.2017.607.402