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Studies On Preparation And Storage Characteristics Of Onion (Allium Cepa L.)–Chilly (Capsicum Annum) Chutney
Balaswamy, K. and Satyanarayana, A. and Rao, D.G. (2004) Studies On Preparation And Storage Characteristics Of Onion (Allium Cepa L.)–Chilly (Capsicum Annum) Chutney. Foodservice Research International, 15. pp. 140-146.
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Abstract
Traditionally, onion has been widely used in various culinary preparations. It has been used extensively in food production throughout India. Various products are made out of onions, both as the primary constituent and in combination with other vegetables and spices. One traditional food adjunct is onion–chilly chutney. Current studies are investigating shelf life and stability issues related to this product. A recipe for the preparation of onion–chilly chutney has been standardized, and it was analyzed for proximate composition and sensory characteristics. Sensory evaluation shows that the product is acceptable during 6 months of storage when held at room temperature. Microbiological analysis indicated that the total plate count (TPC) and yeast and mold count were within the permitted levels. TPC values decreased from 12 ¥ 10 3 cfu/g to <10 2 , and yeast and mold count was decreasing to zero levels during 6 months of storage period. Onion–chilly chutney prepared in this study contained acidity of 1.27%, pH 2.8, salt 9% and water activity of 0.86 and was found to be shelf-stable for 6 months at ambient storage conditions (approximately 28–30C).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Onion food preparations shelf life |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion |
| Divisions: | CFTRI Resource Centres > Hyderabad |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 12 Aug 2008 09:25 |
| Last Modified: | 28 Dec 2011 10:04 |
| URI: | http://ir.cftri.res.in/id/eprint/8691 |
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