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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - 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
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 2001-2007
DOI: https://doi.org/10.20546/ijcmas.2018.703.235


Changes in Chemical Constituents and Overall Acceptability of Aonla-Papaya Jam and Chutney during Storage
Sachin, Rakesh Gehlot, Saleem Siddiqui, Rekha, Anju Kumari and Rattan Singh*
Centre of Food Science and Technology CCS Haryana Agricultural University, Hisar-125 004, Haryana, India
*Corresponding author
Abstract:

The present study was conducted to standardize appropriate combination of aonla-papaya blends for preparation of jam and chutney, and to evaluate the changes in chemical constituents and overall acceptability of the products during storage. Jam and chutney prepared from 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 ratio of aonla:papaya pulp were analyzed for changes in chemical constituents and overall acceptability at monthly interval during three months storage. Total sugars, reducing sugars and browning increased, while acidity, ascorbic acid, total carotenoids and total phenols decreased in both the products during storage. Jam and chutney prepared from pure papaya pulp had maximum overall acceptability (8.48 and 8.05) followed by jam and chutney prepared from 40 aonla:60 papaya blend (8.25 and 7.85). Jam and chutney prepared from pure aonla pulp were found least acceptable (7.24 and 7.30).


Keywords: Aonla, Papaya, Blends, Jam, Chutney, Chemical constituents, Overall acceptability, Storage
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How to cite this article:

Sachin, Rakesh Gehlot, Saleem Siddiqui, Rekha, Anju Kumari and Rattan Singh. 2018. Changes in Chemical Constituents and Overall Acceptability of Aonla-Papaya Jam and Chutney during Storage.Int.J.Curr.Microbiol.App.Sci. 7(3): 2001-2007. doi: https://doi.org/10.20546/ijcmas.2018.703.235