Vol. 11, Special Issue 9 (2022)

Author(s):
Vishakha, Verma AK, Shivani and Thakur P

Abstract:
The suitability of utilizing seedling mango seed kernels evaluated for the preparation of Chutneys consisting of three different recipes viz., storage of kernels for 30 days in 15% salt solution in all the three recipes followed by without blanching and 80% TSS, blanching for 2 minutes and 70% TSS and blanching for 2 minutes and 80% TSS in recipe 1, recipe 2 and recipe 3, respectively. Out of different recipes, chutney prepared from kernels stored for 30 days in 15% salt followed by Blanching for 2 minutes and 80% sugar was found most appropriate on basis of sensory acceptability having 50.40-51.14% protein, 16.20-24.50% fat, 087-0.94% crude fibre, 0.94-1.17% ash, 50.07-50.47 ºB TSS, 10.18-10.45% salt, 4.22-4.50 pH, 1.45-1.71% titratable acidity, 2.32-4.17 mg/100 g ascorbic acid, 63.27-64.04% carbohydrates, 0.07-0.26% tannin, 191.00-207.33mg/100g phenol, 35.07-44.44.83% total sugars and 25.13-26.17% reducing sugars during 90 days storage at ambient temperature. However, the storage intervals exhibited non-significant effect in ascorbic acid, carbohydrates, tannin content, total sugars, reducing sugars, fat content, ash and crude fibre.