Standardization of recipe and method for mango chutney.
Saroj, Ashwani Kumar, Amarjeet Singh, Monika Sharma
Author Affiliation: Directorate of Extension Education, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, India.
Haryana Journal of Horticultural Sciences 39 : 247-249
Abstract : Four recipes were standardized for preparation of mango chutney. The products were stored and analyzed periodically for the pH, acidity, ascorbic acid, total sugar, reducing sugar, moisture, Browning & organoleptic quality after 0, 30, 60, 90 days of storage by a panel of judges. The products were evaluated for color, flavor, consistency, texture, taste, & overall acceptability. Spicy grated was found to be organoleptic acceptable due to their higher acidity, sugar content and less moisture. Finding showed that with the advancement of storage period, the organoleptic quality of chutney decreased due to increase browning. The significant decrease of textural scores of all the chutney can be correlated with the significant increase in moisture during storage which might have softening effect. Spicy paste had highest score in terms of consistency, flavor, taste, texture and overall acceptability, which might be due to presence of high concentration of sugar and salt in the product and better compatibility in improving palatability of product.