Abstract

Shahnaj Pervin*, Mohammad Gulzarul Aziz, Md. Serazul Islam, Md. Miaruddin

The research was evaluated the processing method of chutney to get the diverse uses of the plum with five treatments. The prepared chutney was stored for six months in glass container. The pH was increased slightly where the acidity was decreased. The intensity of the light-yellow color of the chutney was gradually increased and turned light red in color in storage. No microbial growth of the plum chutney was observed for any treatment up to five, but an acceptable non-pathogenic germ count was identified in various treated chutneys after six months. The relative sensory assessment of the plum chutney is evaluated and resulted in the maximum overall acceptance of 8.5 for treatments T3 (40% sucrose in plum) followed by treatments T2 with a rating of 7.5. The results showed that considering various quality parameters of the chutney; the best recipe was to use plums with 40% sucrose.