REFINEMENT OF TECHNOLOGY FOR PRODUCTION OF LACTIC ACID FERMENTED VEGETABLE PRODUCTS
Loading...
Date
2013
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
ABSTRACT
The present Investigations entitled “Refinement of Technology for production of Lactic acid fermented vegetable products” were carried out in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP) during the year 2011-12. The present findings revealed that that lactic acid fermented pulp can be successfully utilized in the preparation of different products. In case of carrot and radish RTS and appetizer, treatment with 50 % fermented pulp + 50 % unfermented pulp gave the best results for physico-chemical as well as sensory characteristics. In case of carrot and radish chutney, treatment having 50 % fermented pulp + 50 % unfermented pulp gave the best results respectively. For the best sensory characteristics treatment T1R4Ca in carrot and T1R3Ra in radish gave the highest scores whereas, in case of pickle- in- brine treatment T2R3C in carrot and T2R3R in radish gave the highest scores. During the passage of storage period, there was a slight decrease in all the physico-chemical and sensory characteristics except pH and browning. Among the different packaging materials and storage conditions, the product stored in glass jars and refrigerated conditions showed less change in all the physico-chemical and sensory characteristics than the product stored in the plastic jar and ambient conditions, respectively during the 6 month storage. Fermented carrot had the higher cost of production (Rs. 50.34) than the fermented radish of (Rs. 48.26). The cost per unit bottle for radish based fermented ready-to-serve drink and appetizer were found to be the lower Rs.8.97 and Rs.13.56/200 ml bottle than those of carrot respectively. Thus, the developed technology can be commercially explored at industry level for production of the fermented processed products with probiotic effect.