Studies on development of ready to eat Amla (Emblica officinalis) chutney and its preservation by using class one preservatives.

摘要

Amla fruit has a relatively high vitamin C content (950 mg/100 g). However, it is very astringent and can not be consumed raw. This study sought to develop a commercially acceptable, ready to eat green Amla chutney. To optimize the quantities of pulp and salts in the chutney, response surface methodology (RSM) was used. Under optimal conditions, predicted sensory scores were 7.35, 7.8 and 7.75 for colour, flavour and overall acceptability, respectively, corresponding to a chutney formulation containing 65.59% amla pulp, 8% salt, 3.31% green chilli, 2.11% garlic paste and 18.89% coriander leaf paste. Experimental analysis of this chutney formulation led to colour, flavour and overall acceptability scores of 7.91, 8.08 and 8.08, respectively, which were higher than the predicted values. For preservation of the chutney, the salt concn. was varied from 8 to 12% for samples at 20-50 degrees Brix. Chutney at 25 degrees Brix had a shelf life of 10 days, while chutney at 35 degrees Brix could be stored for <=20 days at refrigeration temp. and chutney at 50 degrees Brix could be stored for up to 2 months without any significant changes in quality.