eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-12-22 13 4 2269 2272 10.13005/bbra/2393 16573 article Rashmi Bhardwaj 1 Rakesh Gehlot 2 Diwakar Mishra 1 Simran Arora 3 Sucheta 3 Dairy Technology Section, SRS, ICAR-NDRI, Bangalore-560030. CFST, CCS Haryana Agricultural University, Hisar, Haryana. CFST, CCS Haryana Agricultural University, Hisar, Haryana. The guava-jamun chutney was developed and evaluated for changes in its chemical constituents and quality parameters at monthly intervals for three months storage period. Total sugars increased significantly, while anthocyanins and ascorbic acid decreased significantly in all the blended products with the advancement in storage period. The colour and appearance, flavour, texture and overall acceptability of guava-jamun chutney decreased significantly with the advancement in storage duration, however, their overall scores remained above the acceptable level even after three months storage. Chutney prepared with 60 guava: 40 jamun pulp ratio were found most acceptable. https://www.biotech-asia.org/vol13no4/physico-chemical-quality-changes-in-guava-jamun-chutney-during-storage/ Guava; jamun; blends; chutney; chemical constituents; organoleptic quality; storage