International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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(10): 1062-1068

Development and Quality Evaluation of Chutney from New Varieties of White and Pink-Fleshed Guava
Homi Joshi1*, A. Kochhar1 and R.S. Boora2
1Department of Food and Nutrition, Punjab Agricultural University,Ludhiana-141004, Punjab, India
2Regional Fruit Research Station, Bahadurgarh, Patiala-147021, Punjab, India
*Corresponding author

Chutneys are delicious and nutritious product typically made from fruit or vegetable together with sugar, salt, spices and vinegar. It acts as an appetizer and ensures availability of fruits in off-season. The study aimed to develop chutneys from six newly developed varieties of white and pink-fleshed guavas and to assess their sensory and nutritional attributes. Kruskal Wallis test and one-way analysis of variance (ANOVA) were applied respectively to find the significant difference in sensory and nutritional parameters of chutney developed from different varieties. Overall, chutney from Sardar (white-fleshed) and Hisar Surkha (pink-fleshed) varieties were found to be most acceptable on the basis of sensory evaluation. Chutneys prepared from other varieties were also liked at various degrees, although a little less than Sardar and Hisar Surkha. Thereafter, chutney samples were analyzed for moisture, protein, fat, ash, fibre, minerals, ascorbic acid and total carotenoid content. Nutritional analysis showed that chutney developed from Sardar variety had highest moisture (35.19 %), crude fat (0.30 %) calcium (8.31 mg/100 g) and vitamin C content (21.83 mg/100g) whereas, chutney prepared from Punjab pink was found to be high in nutrients such as fiber (2.49 %), ash (0.73 %), carbohydrate (68.79 %), potassium (53.45 mg/100g) and total carotenoids (3.8 mg/100g). Hence, chutneys made from Sardar and Punjab Pink varieties were considered better in terms of nutritional qualities. The results signified that the newly developed white and pink fleshed guava cultivars could be successfully incorporated in fruit chutneys to enhance the nutritional properties of the food products.

Keywords: Chutney, Guava, Nutritional composition, Sensory evaluation, Varieties.

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How to cite this article:

Homi Joshi, A. Kochhar and Boora, R.S. 2017. Development and Quality Evaluation of Chutney from New Varieties of White and Pink-Fleshed Guava.Int.J.Curr.Microbiol.App.Sci. 6(10): 1062-1068. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.