UROOSHA AFZAL AND VIRGINIA PAUL
Abstract
A typical side dish or condiment in the Indian subcontinent is chutney, a traditional South Indian condiment. It is produced by blending components including coconut, ginger, cumin, coriander, green chilies, salt, water, oil, mustard seeds, dried red chilies, as afoetida, and curry leaves can all be used to optionally temper the chutney. Typically, chutney is served with breakfast and snack foods. This study was conducted to examine the effect of sensory properties of chutney by incorporating Papaya, Orange and Carrot in different proportions of experimental treatments and control that was prepared by Coconut. The products were evaluated for sensory characteristics and the result suggested that the treatment T2 of chutney with the incorporation of coconut (20g), Papaya (10g), Carrot (35g), Orange (25g) was best. whereas the maximum incorporation of Carrot and Orange with 40g and 30g (T3) resulted in decreased mean score of overall acceptability. The data obtained for Proximate Analysis, Mineral and Antioxidant content was done by using AOAC methods. Differences among the Sensory Score and nutrient content of the developed food product was done by using various Statistical Analysis methods like ANOVA, CD and âtâ test. The nutritional composition of the best treatment (T2) resulted to be higher than that of control (T0). The nutritional composition of the best treatment (T2) was also observed to be higher than that of control (T0). Fruit and Vegetable Chutney had the moisture content of 78%, and ash content of 1.34 g per 100 g and protein content of 0.95 g per 100 g. Fat content was 0.22 g per 100g, Fiber content was 2.60 g per 100 g, carbohydrate content as 16.25 g per 100 g and the energy content was 75.01 Kcal. Fruit and Vegetable Chutney also contained 54.3 mg of Calcium per 100 g, 1.27 mg of Iron per 100 g and 10.88 mg of Vitamin-C per 100 g. The cost of the dry ingredients for preparing Fruit and Vegetable Chutney per 100g were Rs.22.42 for T0, Rs.10.59 for T1, Rs.11.09 for T2 and Rs.11.59 for T3. Thus it can be concluded that incorporation of Papaya, Orange and Carrot can be utilized for preparation of different food products which enhances the nutritional content and improves Sensory Acceptability