Preservation of carrot green chilli and brinjal by fermentation and pickling

Sultana S., . and Iqbal A., . and Islam M. N., . Preservation of carrot green chilli and brinjal by fermentation and pickling. pp. 2405-2412. ISSN 22317546

The study was conducted to develop the mixed fermented vegetable pickles from carrot green chilli and brinjal. Fermentation was carried in 10 salt solution 8 salt plus 1 sugar solution and 8 salt plus 1 sugar and 1 acetic acid solution. During fermentation the acidity (expressed as lactic acid) increased with fermentation time progressed resulting in first order kinetics as carbohydrates converted to acid and two rate periods were observed for all cases one indicating (First period or higher rate period) increase in acidity very fast having higher k value and the other (Second period or slower rate period) increase in acidity slowly with lower k value. The acidity attained maximum value for the samples which were kept in 8 salt plus 1 sugar and 1 acetic acid. High concentration of salt (10 salt) results in low acid production. Moisture content reduced as water molecules diffused freely across the membrane from dilute to concentrated solution. Protein content increased moderately where ash content increased highly due to reduction of moisture content and salt uptake. Vitamin C content reduced drastically. Fat protein ash and acidity were higher in fermented pickles than the fresh pickles. Total viable bacteria were less in the pickle which was fermented in 8 salt plus 1 sugar and 1 acetic acid and followed by the pickle which was fermented in 8 salt plus 1 sugar and 10 salt solution respectively. No fungal growth was visible during 4 months of storage. Organoleptic taste testing showed that all the developed pickles were accepted by the panelists and all fermented pickles were ranked as like moderately where as fresh pickle was ranked as like slightly. The samples which were fermented in 10 salt solution and in 8 salt plus 1 sugar secured the highest mean score. Color flavor and texture were not changed in fermented pickles at room temperature (22C-28C) up to 4 months of storage while the unfermented pickle changed slightly in flavor and texture after 4 months

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/49%20IFRJ%...

Abstract

The study was conducted to develop the mixed fermented vegetable pickles from carrot green chilli and brinjal. Fermentation was carried in 10 salt solution 8 salt plus 1 sugar solution and 8 salt plus 1 sugar and 1 acetic acid solution. During fermentation the acidity (expressed as lactic acid) increased with fermentation time progressed resulting in first order kinetics as carbohydrates converted to acid and two rate periods were observed for all cases one indicating (First period or higher rate period) increase in acidity very fast having higher k value and the other (Second period or slower rate period) increase in acidity slowly with lower k value. The acidity attained maximum value for the samples which were kept in 8 salt plus 1 sugar and 1 acetic acid. High concentration of salt (10 salt) results in low acid production. Moisture content reduced as water molecules diffused freely across the membrane from dilute to concentrated solution. Protein content increased moderately where ash content increased highly due to reduction of moisture content and salt uptake. Vitamin C content reduced drastically. Fat protein ash and acidity were higher in fermented pickles than the fresh pickles. Total viable bacteria were less in the pickle which was fermented in 8 salt plus 1 sugar and 1 acetic acid and followed by the pickle which was fermented in 8 salt plus 1 sugar and 10 salt solution respectively. No fungal growth was visible during 4 months of storage. Organoleptic taste testing showed that all the developed pickles were accepted by the panelists and all fermented pickles were ranked as like moderately where as fresh pickle was ranked as like slightly. The samples which were fermented in 10 salt solution and in 8 salt plus 1 sugar secured the highest mean score. Color flavor and texture were not changed in fermented pickles at room temperature (22C-28C) up to 4 months of storage while the unfermented pickle changed slightly in flavor and texture after 4 months

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Item Type:	Article
AGROVOC Term:	Preservation
AGROVOC Term:	Carrots
AGROVOC Term:	Daucus carota
AGROVOC Term:	Capsicum frutescens
AGROVOC Term:	Brinjal
AGROVOC Term:	Solanum melongena
AGROVOC Term:	Fermentation
AGROVOC Term:	Pickling
AGROVOC Term:	Salts
AGROVOC Term:	Pickles
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21950

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