Studies On Preparation And Storage Characteristics Of Onion (Allium Cepa L.)–Chilly (Capsicum Annum) Chutney

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).