Studies on development and evaluation of guava-papaya chutney

Abstract

Guava-Papaya chutney was developed and evaluated for changes in its physico-chemical, microbiological and sensory parameters at monthly interval for three months storage period. Total soluble solids increased significantly, while acidity decreased significantly in guava-papaya chutney with the advancement in storage period. Yeast and mold count increased significantly in chutney during storage. The scores for colour and appearance, flavour, taste, mouthfeel and overall acceptability in guava-papaya chutney decreased significantly during storage, however, the product was found acceptable even at three months storage. Chutney prepared with 40 guava:60 papaya pulp ratio was found the most acceptable.