Development of Novel Micronutrient Rich Drumstick (Moringa oleifera)  Pod Pulp Chutney and Its Shelf  Life Prediction

Amee Ravani; S V Anadani; P A Shah; J Gondaliya; S H Akbari; R V Prasad

doi:10.9734/acri/2024/v24i121021

Research Article Open access CC BY 4.0

Development of Novel Micronutrient Rich Drumstick (Moringa oleifera) Pod Pulp Chutney and Its Shelf Life Prediction

Amee Ravani, S V Anadani, P A Shah, J Gondaliya, S H Akbari, R V Prasad

Archives of Current Research International · pp. 307–318 · Published 29 Dec 2024

10.9734/acri/2024/v24i121021

Abstract

Novel micronutrient rich Drumstick (Moringa oleifera) pod pulp chutney was developed and the level of ingredients were optimized. The effects of moringa pulp, coriander leaves, mint leaves and xanthan gum on textural and sensory characteristics of chutney was studied. Central composite design of Response surface methodology was adopted for designing the experiments. Quality parameters like chemical composition and nutritional parameters of optimized chutney were estimated. The optimized chutney was analyzed for accelerated storage study. The shelf life of drumstick chutney is 137 days at 7oC and 83 days at 30oC.

Chutney drumstick pod pulp micronutrient shelf life prediction

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Amee Ravani, S V Anadani, P A Shah, J Gondaliya, S H Akbari, R V Prasad (2024). Development of Novel Micronutrient Rich Drumstick (Moringa oleifera) Pod Pulp Chutney and Its Shelf Life Prediction. Archives of Current Research International , 307–318. https://doi.org/10.9734/acri/2024/v24i121021

Affiliations

Amee Ravani — Department of Food Plant Operations, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, India.
S V Anadani — Department of Food Engineering, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, India.
P A Shah — Shree Bhaikaka Government Arts and Commerce College, Sojitra, India.
J Gondaliya — Gujarat Commerce College, Ahmedabad, India.
S H Akbari — Department of Food Plant Operations, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, India.
R V Prasad — Department of Food Safety and Quality Assurance, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, India.

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