An experiment was conducted to standardize technology for chutney preparation from pumpkin and its different combinations with apple of the three recipes tried,.Recipe-II containing different ingredients like grated pumpkin (1000 g), sugar (750 g), red chilli powder (6 g), cardamom powder (6 g), cumin powder (5 g), black pepper powder (5 g), salt (33 g), ginger chopped (76 g), garlic chopped (76 g), cinnamon powder (1 g), clove powder (1 g), citric acid (4 g), acetic acid (6 ml), sodium benzoate (0.2g) was adjudged as the best on the basis of sensory scores. Different combinations of pumpkin and apple were also tried. The results showed that though sensory scores of all the combinations were well above acceptable limits yet significantly higher scores were awarded to pumpkin (100 %) for overall acceptability. Blending of pumpkin with apple up to a level of 50 per cent was found to improve the texture of the product. Chemical analysis reflected that pumpkin chutney contained significantly higher amounts of b -carotene (8.23 mg/100 g) as compared to rest of the combinations.
展开▼
