Quality Kinetics and Storage Stability Studies of Ready to Eat Peanut Chutney

Ready to eat peanut (Arachis hypogaea) chutney was developed and the recipe was optimized by sensory evaluation. The effect of vinegar percentage, packaging material and storage temperature over the RTE chutney was studied. Taguchi orthogonal array method was adopted for designing experiment. Quality parameters viz. moisture content, pH, carbohydrates, protein, fat content and overall acceptability were estimated for 40 days at an interval of 10 days. Quality kinetics was studied and kinetic rate constant, activation energy (E a ) and temperature coefficient (Q 10 ) were estimated. Storage studies were analyzed based on t 0.9 (Shelf life period) and t 0.5 (Half life period). Based on the experiments, Treatment T 3 (10% of vinegar, packed in glass bottle and stored at refrigeration temperature) was found to be an optimal solution.