Studies on development of ready to eat Amla (Emblica officinalis) chutney and its preservation by using class one preservatives

American Journal of Food Technology

Volumn 6, Issue 3, 2011, Pages 244-252

  Mishra, P ^a   Verma, M ^b   Mishra, V ^b   Mishra, S ^b   Rai, G K ^b  

^a TEZPUR UNIVERSITY   (India)

^b UNIVERSITY OF ALLAHABAD   (India)

Author keywords

Amla; Emblica officinalis; Polyphenols; Ready to eat chutney

Indexed keywords

AMLA; CORIANDER LEAVES; EMBLICA OFFICINALIS; EXPERIMENTAL DATA; GARLIC PASTE; GRAPHICAL ANALYSIS; GREEN CHILLI; OPTIMUM CONDITIONS; OVERALL ACCEPTABILITY; POLYPHENOLS; QUALITY ATTRIBUTES; READY-TO-EAT; REFRIGERATION TEMPERATURES; RESPONSE SURFACE METHODOLOGY; SALT CONCENTRATION; SENSORY SCORES; SHELF LIFE; STATISTICAL SOFTWARE;

OPTIMIZATION; PHENOLS;

FRUITS;

ALLIUM SATIVUM; CORIANDRUM SATIVUM; PHYLLANTHUS EMBLICA;

EID: 77955146683     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.244.252     Document Type: Article

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