STUDY ON THE NUTRITIONAL PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CARROT CHUTNEY

Article Id: ARCC5446
Citation :- STUDY ON THE NUTRITIONAL PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CARROT CHUTNEY.Asian Journal Of Dairy and Food Research.2003.(22)
Chawla P., Ghai S., Sachdeva R.
Address : Department of Food and Nutrition, Punjab Agricultural University, Ludhiana -141 004, India

Abstract

Carrot chutney was stored at room temperature for a period of four months. At the end of storage retention of B carotene was 42.99% in carrot chutney whereas the retention of ascorbic acid was 35.85 per cent only. There was no change in total sugars. Also, the minerals were stable accept phosphorus and calcium which decreased non significantly. Na, K and Fe content of chutney remained constant with initial value of 42.40, 84.00 and 3.40 mg/100g, respectively. There was Significant increase in total solids and acidity but a decrease in pH

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