Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage

Kumar, Sandeep; Gehlot, Rakesh; Rekha, .; Sindhu, Ritu; Malik, Tanu

doi:10.22271/chemi.2020.v8.i3o.9349

Cited by 2 publications

(5 citation statements)

References 4 publications

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“…Similar findings were reported by Sucheta et al (2017) during storage in guava-mango cheese storage for 90 days where browning increased from 0.25 to 0.37 during storage of 90 days. Kumar et al (2019b) found similar increase in browning of aonla-papaya cheese with storage. Singh et al (2020) reported similar increase of browning in fortified banana-guava cheese.…”

Section: Resultssupporting

confidence: 52%

“…In an another study Kumar et al (2019b) studied storability of aonla-papaya cheese and observed gradual increase in total sugars (55.96-61.55%) whereas ascorbic acid (19-93%), total carotenoids (011-1.77%), total phenols (77-94%) and overall acceptability (7.7-8.1) decreased significantly in aonla-papaya cheese during storage of three months but an effective and reliable process has not been developed. However, fewer efforts have been made for utilizing these less exploited fruit crops, i.e., jamun and bael for developing value added products.…”

Section: O N L I N E C O P Ymentioning

confidence: 99%

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Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

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Aim: To standardize appropriate blends of jamun and bael for developing fruit cheese and its nutritional and microbial analysis during 90 days of storage. Methodology: Fruit cheese was prepared by blending jamun and bael fruit in different ratios of pulp in each treatment. The blended product was monitored regularly for 90 days of storage period at ambient conditions at an interval of 30 days. The data obtained was analysed statistically using Factorial Completely Randomized Design (CRD) at 5 % level of significance. Results: With the advancement of storage period moisture content, crude protein, ash and crude fat decreased from 16.94 to 15.90 %, 2.15 to1.72%, 0.63 to 0.52 % and 5.98 to 5.54 %, respectively. Available carbohydrates and browning showed increasing trend from 74.30 to 76.35 % and 0.483 to 0.610 (OD), respectively, during storage with highest mean available carbohydrate of 76.25 % in treatment containing 100 % jamun. Interpretation: Jamun and bael fruits can be blended to formulate fruit cheese with improved nutritional quality viz., crude protein, ash and minerals. The microbiological characteristics of prepared fruit cheese were within safe limits. The blended fruit cheese can be stored at room temperature for more than 90 days without much loss in nutritional and eating quality.

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Section: Resultssupporting

confidence: 52%

Section: O N L I N E C O P Ymentioning

confidence: 99%

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Yadav¹,

Sood²,

Bandral³

et al. 2022

JEB

View full text Add to dashboard Cite

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“…Organoleptic test is also referred as sensory analysis. In this test the qualities of the food ingredients and spices are determined by the sensory properties such as taste, smell, color and touch [20,23] . Organoleptic properties of jam are influenced by several parameters such as taste, flavor, appearance and texture.…”

Section: Organoleptic Attributes Of Jammentioning

confidence: 99%

“…Jam is the most preferred means of preserving papaya [19] . Like several other preserved product, papaya jam also undergo changes during storage [19,20] . There are very few reports showing influence of storage temperature on physiochemical and sensory parameters of papaya jam [19,20] .…”

Section: Introductionmentioning

confidence: 99%

“…Like several other preserved product, papaya jam also undergo changes during storage [19,20] . There are very few reports showing influence of storage temperature on physiochemical and sensory parameters of papaya jam [19,20] . Thus, the present study reports changes in the physiochemical and sensory parameters during storage at low and ambient temperature.…”

Section: Introductionmentioning

confidence: 99%

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Effect of storage condition on physiochemical and sensory properties of papaya jam

Nafri¹,

Singh²,

Sharma³

et al. 2021

J Pharmacogn Phytochem

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The objective of present study was to evaluate the effect of storage condition on physiochemical and sensory properties of jam prepared from ripe and unripe papaya. Jam was prepared by traditional Open Kettle method. Jams were stored at ambient condition and low temperature for 60 days. Results exhibited that moisture, TSS, pH, total sugar and phenolics content of jam gradual changed during storage. There was decrease in the moisture, pH and phenolics content during storage period. However, TSS and total sugar content increased during the 60 days of storage period. Papaya jam also exhibited changes in sensory characteristics. There was gradual decrease in taste, flavor and overall acceptability during storage. Jams stored at ambient condition exhibited more significant changes in physiochemical and sensory properties than jams stored at low temperature. Thus, suggesting that jam prepared from ripe and unripe papaya cannot be stored for long period at ambient condition. Storage not only brings about physiochemical changes but also influence sensory characteristics of papaya jam.

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Changes in chemical constituents and overall acceptability of guava-papaya chutney during storage

Cited by 2 publications

References 4 publications

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

Effect of storage condition on physiochemical and sensory properties of papaya jam

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