Preparation of brine stock pickles from cucumber (Cucumis sativus)

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dc.contributor.advisorYadav, B.S.
dc.contributor.authorMehra, Ritu
dc.date.accessioned2016-11-17T08:33:05Z
dc.date.available2016-11-17T08:33:05Z
dc.date.issued2009
dc.description.abstractThe present investigation entitled “ Preparation of brine stock pickle from cucumbers” was carried out with the objectives to prepare brine stock cucumber pickle and to study the microbiological changes during storage. The cucumbers were analyzed for weight, length, diameter, length/diameter, texture, total sugar, reducing sugar, moisture content, pectin (as calcium pectate), and acidity. The cucumbers were fermented in low (2-6%) and high (10-14%) salt concentrations and the brine with high salt concentration was found to be better for cucumber fermentation. Whole cucumbers were divided into two equal lots, first lot was dipped in high salt concentrations (10-14%) with CaCl2 and other was without CaCl2. After three days brine was analyzed for total microbial count. During fermentation the cucumber were analyzed for sugar, acidity, moisture, texture, pH, and salt concentration after 0, 3, 6, 9, 12, and 15 days. During storage acidity, total and reducing sugars, firmness, moisture content, salt concentration and organoleptic quality decreased whereas pH and total mirobial count increased.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/86018
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectCucumbers, Brining, Storage, Food preservation, Concentrates, Acidity, Fermentation, Sugar, Pickles, Inorganic acid saltsen_US
dc.these.typeM.Sc
dc.titlePreparation of brine stock pickles from cucumber (Cucumis sativus)en_US
dc.typeThesisen_US
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