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Effect of pretreatments on the quality of Indian gooseberry (amla) pickle

KrishiKosh

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Field Value
 
Title Effect of pretreatments on the quality of Indian gooseberry (amla) pickle
 
Creator Sharma, Shikha
 
Subject pickle
chemical constituents
 
Description The investigation was carried out to study the effect of various pretreatments like blanching and curing on quality of amla pickle. Indian gooseberry (amla) fruit of cultivar Chakaiya were evaluated for the preparation of pickle. Curing treatment in 20 per cent brine solution for 21 days and blanching treatment of 4 minutes was found suitable for preparation of good quality pickle. Pretreatments were given to amla and product was prepared with finalised recipe. The product from treated amla fruit was more shelf stable and acceptable than the product from untreated amla fruit. Among the pickles prepared from treated amla, pickle with treatment 5 (cured + blanched + destoned) was rated as number one followed by T4 (cured + blanched + whole fruit) in all physico-chemical, microbiological as well as in organoleptic attributes. Besides improving colour, texture, and flavour the pretreatments also increased the shelf life of amla pickle. The products remained within the acceptable range even after six months of storage at room temperature (12-38oC) conditions. The study supported the fact that the salt treatment of amla fruit prior to pickling for standardized period is an essential step for the preparation of good quality of amla pickle. Pretreatments significantly helped in the retention of most of the chemical constituents in the stored product though considerable loss of ascorbic acid and tannins were recorded in the stored product. With advancement in storage period the effect of treatments and storage period was found significant on various chemical constituents, microbiological quality and sensory attributes of amla pickle.
 
Date 2017-01-04T11:31:03Z
2017-01-04T11:31:03Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/94341
 
Language en
 
Format application/msword