Organoleptic characteristics of Chutney prepared from leaves of Desi and Kabuli varieties of chickpea (Cicer arietinum L.)
Seema and Neelam Khetarpaul
This study had been conducted in the Department of Food and Nutrition, CCS HAU, Hisar. Product namely chutney was prepared from the fresh leaves of both the desi as well as Kabuli chickpeas varieties. Supplementation levels of 10, 15 and 20 per cent i.e. fresh leaves of both the varieties were used. The data regarding colour, appearance, aroma, texture, taste and overall acceptability of chutney is presented. Four products were prepared from the leaves (10, 15 and 20% supplementation levels) of desi and Kabuli chickpea varieties at 30, 45 and 60 days after sowing. Chutney was prepared with 10, 15 and 20 per cent supplementation levels of fresh leaves of desi and Kabuli chickpea varieties. All four products were evaluated for overall acceptability and maximum mean scores of overall acceptability were recorded of all four products. Chutney having 15 per cent fresh leaves of desi chickpea variety HC-1 got the highest overall acceptability scores (8) followed by those having HK-1 (7.5), HK-2 (7.4) and C-235 (7.3) at 45 days after sowing.