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首页> 外文期刊>American journal of food technology >Studies on Development of Ready to Eat Amla ( Emblica officinalis ) Chutney and its Preservation by using Class One Preservatives
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Studies on Development of Ready to Eat Amla ( Emblica officinalis ) Chutney and its Preservation by using Class One Preservatives

机译：用一类防腐剂开发即食酸辣酱酸辣酱及其保鲜研究。

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Amla fruit can range upto 950 mg/100 g which is said to be highest among all fruits next only to Barbados cherry. Being very astringent in taste it can not be consumed as raw by the consumer hence processing became essential. Present study was an effort to develop commercially acceptable ready to eat green Amla chutney. To optimize the quantity of pulps and salts to be added, Response Surface Methodology (RSM) was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.35, 7.8 and 7.75 for color, flavor and overall acceptability corresponding to optimum conditions. Chutney having composition Amla pulp-65.59%, salt -8%, green chilli-3.31%, garlic paste-2.11% and coriander leave paste 18.89% was found optimum. Triplicates samples were prepared using the optimum conditions and were evaluated for all the responses, corresponding values for color flavor and overall acceptability were 7.91, 8.08 and 8.08 which were comparatively higher than the predicted value. Therefore, the said formulations were recommended for ready to eat chutney. For the preservation of Amla chutney, salt concentration was varied from 8 to 12% while Brix were varied from 20 to 50°B. REC having 25°B had only 10 days of shelf life while chutney of 35°B could be stored upto twenty days at refrigeration temperature. Chutney having 50°B could be stored up to two months without any significant change in the quality attributes of the chutney.
机译：Amla水果的最大含量可达950 mg / 100 g，在所有水果中仅次于巴巴多斯樱桃，是最高的。味道非常涩，消费者不能将其作为生食用，因此加工变得必不可少。当前的研究是努力开发商业上可接受的即食绿色Amla酸辣酱。为了优化纸浆和盐的添加量，使用了响应表面法（RSM）。统计软件Stat-Ease用于实验数据的统计和图形分析。为了同时考虑所有响应以进行优化，RSM被用于折衷最佳条件，并且发现与最佳条件相对应的颜色，风味和总体可接受性的感官评分分别为7.35、7.8和7.75。发现具有Amla果肉-65.59％，盐-8％，绿辣椒-3.31％，大蒜糊-2.11％和香菜叶糊18.89％的酸辣调味料是最佳的。使用最佳条件制备一式三份样品，并评估所有响应，相应的色彩风味值和总体可接受性值为7.91、8.08和8.08，相对高于预测值。因此，建议将上述配方用于即食酸辣酱。为了保存Amla酸辣酱，盐浓度从8％到12％不等，白利糖度从20到50°B不等。 25°B的REC的保质期只有10天，而35°B的酸辣酱在冷藏温度下最多可保存20天。具有50°B的酸辣调味品可以存储两个月，而酸辣调味品的品质属性没有任何重大变化。

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