Chemical composition, standardisation and storage studies on raw mango chutney powder

Narsing Rao, G. and Prabhakara Rao, P. G. and Jyothirmayi, T. and Rao, D. G. (2008) Chemical composition, standardisation and storage studies on raw mango chutney powder. Journal of Food Science and Technology, 45 (5). pp. 436-438.

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Abstract

Raw mango (Mangifera indica) chutney is one of most common food adjuncts in South India. The procedure for preparation of raw mango chutney powder (CP) was standardized by blending raw mango powder (RMP) with puffed chickpea (Cicer arietinum) powder and spices. The standardized recipe for CP contained 60% RMP and 40% other ingredients. Chemical and sensory characteristics of the RMP and CP were determined. The titrable acidity of RMP and raw mango CP were 13.7 and 8.4%, respectively. Other components in the CP were crude protein 7.2%, crude fibre content 6.5%, Ca 115.3 mg/100 g and Fe 31.5 mg/100 g. The equilibrium moisture content - RH studies indicated that both the powders were non-hygroscopic and stable at room temperature (28±2°C) up to 6 months when packed in polyethylene pouches. The critical moisture content for CP was 16.1%, which equilibrated at 71% RH.

Item Type:	Article
Uncontrolled Keywords:	Mango, Drying, Chutney powder, Sensory properties, Equilibrium relative humidity, Storage
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 04:05
Last Modified:	30 Dec 2016 12:38
URI:	http://ir.cftri.res.in/id/eprint/8885

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