Varietal suitability of mango for brining to produce pickle
| dc.contributor.advisor | Chopra, C.S. | |
| dc.contributor.author | Jasdeep Kaur | |
| dc.date.accessioned | 2018-10-20T06:46:18Z | |
| dc.date.available | 2018-10-20T06:46:18Z | |
| dc.date.issued | 2013-08 | |
| dc.description.abstract | The present study pertaining to evaluation of different varieties of mango for brine preservation to produce pickle was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2012-13.The variety Safeda Sharbati recorded highest fruit weight (178.47±30.66 g), length (7.73±0.45 cm) and breadth (6.62±0.42 cm) but flesh content (79.23±1.82%) was maximum in Bira. Acidity (as anhydrous citric acid) was also highest in Bira (2.16±0.13%). Fakira had highest level of vitamin C (35.79±0.85 mg/100g). Statistically, there were significant differences among the varieties with regard to physical and chemical characteristics. Fruit pieces produced from Bira, Croton, Fakira, Langare Mar, Malda Handle, Ramkela and Safeda Sharbati varieties of mango were kept at ambient temperature separately in brine solution containing 5% common salt, 1.2% acetic acid, 0.2% potassium metabisulphate and 0.5% calcium chloride for maximum eight months or until spoiled. There were varying level and kinds of changes in the brined pieces as well as in brine during storage. The levels of common salt and free sulphur dioxide in slices and brine were decreased due to storage however, total soluble solids and acidity exhibited inconsistent trends during the storage. Ascorbic acid was recorded maximum (35.79±0.85 mg/100g) in Fakira and minimum (13.24±1.47 mg/100g) in Malda Handle at the beginning of storage but it was reduced drastically in all the seven varieties to about 1-2 mg/100g at the end of eight months. Malda Handle was spoiled after four months of brine preservation. Bira, Croton and Ramkela were spoiled following six months of storage. Fakira, Langare Mar and Safeda Sharbati were however not spoiled upto eight months of ambient storage in brine. Pickle samples were prepared from these (Fakira, Langare Mar and Safeda Sharbati) brined mango pieces following eight months of storage and were well acceptable. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810081780 | |
| dc.keywords | variety trial, mangoes, pickles | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 120 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Mangoes | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Varietal suitability of mango for brining to produce pickle | en_US |
| dc.type | Thesis | en_US |