National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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).
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