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Development of chutney from gongura (Hibiscus cannabinus L) and its storage stability 

DOI: 10.18805/ajdfr.DR-1333    | Article Id: DR-1333 | Page : 291-297
Citation :- Development of chutney from gongura (Hibiscus cannabinus L) and its storage stability.Asian Journal of Dairy and Food Research.2018.(37):291-297
S. Kowsalya, G. Sashidevi and V. Meenakshi sashidevig@gmail.com
Address : Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai-625 104, Tamil Nadu, India.
Submitted Date : 6-12-2017
Accepted Date : 28-09-2018

Abstract

Hibiscus cannabinus. L. is popular for its edible leaves and are used in various foods. Roselle is also famous for its high nutritional and medicinal values. It is a source of antioxidants. Roselle commonly known as Cranberry, Gongura and Pulichakeerai. The leaves are rich in calcium, iron and phosphorus. Plant also exhibits chemo preventive and hepatopreventive properties. The current research work was taken to standardize chutney and to study the storage stability, the prepared chutney were analyzed for its moisture, ascorbic acid content, calcium, iron and phosphorus. The samples were stored in three batches (i.e.,) control, preserved with oil, with vinegar and with preservative were stored in glass bottles, polyethylene bag and pet bottle was stored at room and refrigeration temperature. Sensory qualities were evaluated. Among the chutney Gongura stored in glass bottle with oil was found to have higher acceptability.

Keywords

Gongura Hibiscus cannabinus L. Pulichakeerai.

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