Malaya Journal of Biosciences 2018, 5(1):37-43 ISSN 2348-6236 print /2348-3075 online Shelf Life Assessment of Chutney Powder Developed from Calocybe indica Copyright © 2018 MJB 37 RESEARCH ARTICLE Open Access Full Text Article Shelf Life Assessment of Chutney Powder Developed from Calocybe indica (Milky Mushroom) Jawahar Ganapathy* and Emilin Renitta 1 Assistant Professor, C.G. Bhakta Institute of Biotechnology, UkaTarsadia University (Maliba Campus), Gopal Vidyanagar, Bardoli-Mahuva Road, Tarsadi - 394350. Surat District, Gujarat, India. 2 Assistant Professor (SG), Department of Food Processing and Engineering, Karunya University, Karunya Nagar, Coimbatore - 641 114, Tamil Nadu, India. * For correspondence E-mail: drjawaharphd@gmail.com Article Info: Received 11 Jan 2018; Revised: 24 March 2018; Accepted 02 April 2018. ABSTRACT The present study revealed that the value added products developed from Calocybe indica (C.indica) had good storage period, nutritive value. As months progressed, the biochemical composition of C. indica chutney powder was found to be decreased when compared to the initial levels. A gradual increase in total plate count was observed for the product during storage period. No remarkable changes were observed for organoleptic characteristics of chutney powder prepared from C.indica. The sensory scores of chutney powder remained within the acceptable limit throughout the storage period. The overall acceptability of products ranged from 8.5±0.21 to 7.1±0.31 during the storage period. No spoilage occurred during the storage period. This could be the preservative action of ingredients on food products till the 6 th month of storage period. Based on observations, it was found that the value added products would be included as a regular diet, since it possess rich nutritive value. Thus the present study had proven that these edible mushrooms products could find a place in the domestic market on par with other functional foods. Keywords: Mushroom, chutney powder, shelf life assessment, Calocybe indica, nutritive value 1. INTRODUCTION Good nutritive food makes to function well physically and mentally and at the same time unhealthy diet gives rise to several disorder in the body. A well-balanced, nutritive and correct food is thus of utmost importance source for the maintenance of good health and the healing of diseases. Such diets should be made up of rich nutritious foods, which in combination would supply all the essential nutrients [1]. Chutney powder is a popular, ready to serve and convenience food - products in India, commonly prepared using cereals and pulses. Chutney powder is a very tasty dish especially prepared in Southern India. They are excellent spice powders that can also be used as a spread on sandwiches, dosa or on chapatti, everyone can take for lunch or picnic if they don’t want to mess their tiffin box or packaging material with wet curry or gravy dishes [2]. In the present study C. indica powder was incorporated with some other ingredients to Malaya Journal of Biosciences www.malayabiosciences.com