Skip to content
Research Article Open access CC BY 4.0

Quality Assessment of Mixed Pickle (Carrot, Pea and Ginger) Fermented by Lactic Acid Bacteria

Iwarika Marlin R. Rymbai, A. K. Chaurasiya

Asian Journal of Agricultural and Horticultural Research · pp. 129–135 · Published 14 Oct 2022

10.9734/ajahr/2022/v9i4201

Abstract

“Studies on preparation and quality evaluation of mixed pickle of carrot, pea and ginger” was made with seven treatments and three replications with the equal proportion of carrot, pea and ginger (500 gm each), Salt 10% and lakadong turmeric powder of 10 gm for all treatments with the objective to access the physico-chemico characteristics of fresh vegetables as well as stored mixed pickle at normal room temperature. The biochemical and sensory changes were analysed at monthly interval of initial day, 30 days and 60 days. During storage the TSS, total sugar, acidity, ascorbic acid, β- carotene acid content decreased gradually. The prepared mixed pickle was judged by the 15 panellists during the organoleptic test where using Five-Point hedonic scale in which treatment T7 (2% lemon juice + 2% acetic acid + mustard oil (250 ml) + red chilli (20 g) recorded the maximum value with 4.53 followed by treatment T5 (2% acetic acid + red chilli powder (20 g) + mustard oil (250 ml) with 4.32 up to 60 days of storage. Overall assessment of quality revealed that with respect to conjugal study of all the parameters of total soluble solid, total sugar, acidity and ascorbic acid and β- carotene, the treatment T5 prepared with (2% acetic acid + red chilli powder (20 g) + mustard oil (250 ml) proved considerably superior over other treatments with the maximum acceptability.

Carrot pea ginger storage mixed pickle analysed ambient temperature

References (16)

  1. 1 Principles of Sensory Evaluation of Food [DOI]
  2. 2 Transforming Management with AI, Big-Data, and IoT [DOI]
  3. 3 Intelligent farming system through weather forecast support and crop production [DOI]
  4. 4 Artificial Intelligence Applications in Agriculture and Food Quality Improvement [DOI]
  5. 5 Application of Machine Learning in Agriculture [DOI]
  6. 6 Role of Artificial Intelligence in Agriculture: A Comparative Study [DOI]
  7. 7 Traditional pickles of Himachal Pradesh
  8. 8 Preservation of carrot, green chilli and brinjal by fermentation and pickling.
  9. 9 Machine learning-based agriculture [DOI]
  10. 10 Sensory quality and physicochemical evaluation of two brine pickled cucumber (Cucumis sativus L.) varieties [DOI]
  11. 11 Nutritional characteristics of different types of carrot [DOI]
  12. 12 Effect of different nutraceuticals on phytochemical and mineral composition as well as medicinal properties of home made mixed vegetable pickles. [DOI]
  13. 13 Preparation of Mixed Oil Pickling Using Capsicum, Green Chilli and Carrot [DOI]
  14. 14 Studies on Preparation and Storage of Osmotic Dehydrated Wild Pear (Pyrus serotina) [DOI]
  15. 15 Effect of Processing Techniques on Quality and Acceptability of Bitter Brinjal Pickle [DOI]
  16. 16 International Journal of Bio-resource and Stress Management [DOI]

Cited by 2

Evaluation of Physico-chemical and Organoleptic Properties of Value Added Lotus Stem Pickle

Jogi Lalit Kumar, Annjoe V. Joseph · Journal of Advances in Biology & Biotechnology · 2024

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

28

Page views

0

PDF downloads

5

Outbound clicks

2

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.