Studies on the preparation of stem amaranth pickle

Authors

  • FH Shanta Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh-2022
  • RR Rajib HorticultureDivision, Bangladesh Institute of Nuclear Agriculture, Mymensingh-2202
  • MA Alim Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh-2022
  • MR Haque Agricultural Economics Division, Bangladesh Institute of Nuclear Agriculture, Mymensingh-2202

Keywords:

Stem amaranth, Pickle, Microbiological status, Sensory attributes

Abstract

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor.

DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409

J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

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Published

2014-12-31

How to Cite

Shanta, F., Rajib, R., Alim, M., & Haque, M. (2014). Studies on the preparation of stem amaranth pickle. Journal of the Bangladesh Agricultural University, 12(1), 177–182. Retrieved from https://banglajol.info/index.php/JBAU/article/view/21409

Issue

Section

Agricultural Engineering