Chaurasiya, A. K. and Rymbai, Iwarika Marlin R. (2022) Quality Assessment of Mixed Pickle (Carrot, Pea and Ginger) Fermented by Lactic Acid Bacteria. Asian Journal of Agricultural and Horticultural Research, 9 (4). pp. 129-135. ISSN 2581-4478
![[thumbnail of 201-Article Text-361-1-10-20221014.pdf]](http://info.submit4journal.com/style/images/fileicons/text.png)
201-Article Text-361-1-10-20221014.pdf - Published Version
Download (350kB)
Abstract
“Studies on preparation and quality evaluation of mixed pickle of carrot, pea and ginger” was made with seven treatments and three replications with the equal proportion of carrot, pea and ginger (500 gm each), Salt 10% and lakadong turmeric powder of 10 gm for all treatments with the objective to access the physico-chemico characteristics of fresh vegetables as well as stored mixed pickle at normal room temperature. The biochemical and sensory changes were analysed at monthly interval of initial day, 30 days and 60 days. During storage the TSS, total sugar, acidity, ascorbic acid, β- carotene acid content decreased gradually. The prepared mixed pickle was judged by the 15 panellists during the organoleptic test where using Five-Point hedonic scale in which treatment T7 (2% lemon juice + 2% acetic acid + mustard oil (250 ml) + red chilli (20 g) recorded the maximum value with 4.53 followed by treatment T5 (2% acetic acid + red chilli powder (20 g) + mustard oil (250 ml) with 4.32 up to 60 days of storage. Overall assessment of quality revealed that with respect to conjugal study of all the parameters of total soluble solid, total sugar, acidity and ascorbic acid and β- carotene, the treatment T5 prepared with (2% acetic acid + red chilli powder (20 g) + mustard oil (250 ml) proved considerably superior over other treatments with the maximum acceptability.
Item Type: | Article |
---|---|
Uncontrolled Keywords: | Carrot; pea; ginger; storage; mixed pickle; analysed; ambient temperature |
Subjects: | Eurolib Press > Agricultural and Food Science |
Depositing User: | Managing Editor |
Date Deposited: | 01 Nov 2022 08:12 |
Last Modified: | 11 Oct 2023 04:57 |
URI: | http://info.submit4journal.com/id/eprint/26 |