Studies on preparation and preservation of wood apple chutney

Abstract

The wood apple chutney was prepared by using eight recipes which include, two levels of sugar (250 and 500 g), salt (50 and 100 g), spice mixture (50 and 75 g) and a constant amount of wood apple pulp (1000 g). Significant differences were observed with respect to physico-chemical parameters between the recipes. The chemical constituents viz., moisture content and acidity were found to increase marginally from 68.40 to 69.32 percent and 1.45 to 1.54 percent, respectively. Whereas pH (3.01 to 2.94), ascorbic acid (6 to 3.13 mg/100 g), antioxidant activity (83 73 to 63.94%), total phenol content (176.33 to 141.89 mg GAE/g) and carbohydrates (43.65 to 43.61 g/100 g) were decreased during the storage period of three months. The mean organoleptic score decreased significantly during the storage period of three months from an initial value of 8.10 to 7.44 for colour and appearance, 8.08 to 7.14 for aroma, 8 to 7.20 for texture, 7.19 to 6.96 for taste and 7.84 to 7.18 for overall acceptability. The results of the organoleptic evaluation signify that, the recipe containing 1000 g pulp + 250 g sugar + 100 g salt + 75 g spice mixture was found superior in their acceptability compared to other recipes throughout the organoleptic study.