PREPARATION AND STANDARDIZATION PREPARATION AND STANDARDIZATION

OF APPLE PICKLEOF APPLE PICKLE

Guide: Dr. Anuradha Gandotra By: Pallvi Dhotra

Co- Guide: Mrs. Shallu Roll No. 0006-FSC-09

M.Sc 4th Semester

Food Science & Tech

INTRODUCTIONINTRODUCTION

� Fruits are among the perishable commodities, but are animportant source of nutrients in the human dietaries. Due totheir high nutritive value they make a significant nutrientcontribution to human well being.

� Fruits are source of a number of essential vitamins andminerals that cannot be found in other types of foods orminerals that cannot be found in other types of foods orthey may contain higher levels of these nutrients than otherfoods.

� Fruits are a rich source of vitamin A, vitamin B3, vitamin B6

and vitamin A.

� Fruits have high water content also contains minerals likesodium, potassium, iron and other elements in smallamounts.

� India is the third largest producer of fruits in the world withan annual production of 33 million tones, which is 8 per centof world’s production.

� This abundance of production is not fully utilized and about20-30 per cent of the produce gets wasted. To avoid thesesurplus losses, fruits are processed in various products andare preserved.

� One such method for the preservation of fruits is thepickling. Pickling is the lactic acid fermentation of fruits,pickling. Pickling is the lactic acid fermentation of fruits,which is carried out by is carried out by lactic acid formingbacteria, which are generally present in large numbers on thesurface of fresh fruits.

� Pickles are the products obtained as a result of the picklingprocess. Pickles are good appetizers and add to thepalatability of a meal.

� Mango pickle is very well known in Indian market andrelished by all, but there are some fruits which are highlynutritious and yet there pickle is not available in the market,one such fruit is ‘Apple’.

� Apple occupies around 40 per cent of total area under fruitand accounts for 90 per cent of the total production of fruitsin Jammu & Kashmir. The area under apple cultivationaccounts for 87,000 hectares with an annual production of9.29 lakh metric tons (2009-10).

� But due to unavailability of adequate packaging andprocessing facilities in the state, 30 per cent of the total fruitBut due to unavailability of adequate packaging andprocessing facilities in the state, 30 per cent of the total fruitproduced gets wasted. . This leads to a huge wastage of thecrop in a good season.

� To avoid the losses due to wastage of apples, the apple fruitcan be converted to a value added product by the picklingprocess.

AIMS AND OBJECTIVESAIMS AND OBJECTIVES

� To prepare and standardize the recipe for applepickle.

� To study the physico- chemical characteristicsof the final product.

To check the acceptability of the product.� To check the acceptability of the product.

MATERIALS AND METHODOLOGYMATERIALS AND METHODOLOGY

1. APPLES: Botanical name:- Malus domestica

Vernacular name:- Seb

� Apple fruit is the pomaceous fruit of the apple tree.

� The health benefits of apples are because of the presence ofphytonutrients as well as the vitamins and minerals.Phytonutrients found in apples protects the brain fromphytonutrients as well as the vitamins and minerals.Phytonutrients found in apples protects the brain fromdiseases such as Alzheimer’s and Parkinson’s disease.

� Apples contain both soluble and insoluble fiber which aids indigestion and weight loss.

� Apple reduces the risk of obesity, diabetes, unhealthycholesterol levels, heart disease, inflammatory bowel disease,ulcerative colitis, hemorrhoids, diverticulitis and many otherdisorders of the intestinal tract.

2. FENUGREEK

Botanical name:- Trigonella foenumgraecum

Vernacular name:- Methi dana

� Fenugreek is an annual herb native to Mediterranean andWestern Asia. Fenugreek seed whole or powdered is used asa spice in pickles in India.

� Fenugreek seeds have been found to contain protein, vitaminC, niacin and potassium. Pectin and hemicellulose constituteC, niacin and potassium. Pectin and hemicellulose constitutethe fiber content of fenugreek seed.

� Fenugreek seed contains phytonutrients, which givesfenugreek seeds medicinal properties. Fenugreek seed helpsto lower the blood glucose and cholesterol levels.

� Fenugreek seed has been used to treat arthritis, asthma,improve digestion, maintain a healthy metabolism, cure skinproblems and treat sore throat.

3. TURMERICBotanical name: - Curcuma longa

Vernacular name: - Haldi

� Turmeric is a perennial shrub and is also extremely popularas a food additive (spice).

� The medicinal properties of turmeric are attributed tophytochemicals known as curcuminoids. Additional healthbenefits of turmeric include antibacterial and antifungalproperties.properties.

� It has been used to treat everyday problems such asindigestion and flatulence, as well as more serious problemssuch as arthritis, Alzheimer's disease, cancer, diabetes, highcholesterol, pyrosis, jaundice, liver disorders, and menstrualdisorders.

� Turmeric contains very good levels of vitamin C, which is apowerful natural antioxidant and helps the body to developimmunity against infectious agents, helps to fight type-1diabetes and remove harmful free oxygen radicals from thebody.

4. BLACK PEPPERBotanical name: - Piper nigrum

Vernacular name: - Kali mirch

� Black pepper is the fruit of the black pepper plant from thePiperaceae family and is used as a spice and also as amedicine.

� Because of its antibacterial properties, pepper is also used topreserve food. It is a source of iron, potassium, manganese,preserve food. It is a source of iron, potassium, manganese,vitamin C, vitamin K and dietary fiber. Black pepper is a verygood anti-inflammatory agent.

� The antibacterial property of black pepper helps to fightagainst infections, insect bites etc. Black pepper also helpsavoid gangrene. It is also good in hernia, hoarseness andinsect bites. It relieves joint pain.

5. CUMIN

Botanical name: - Cuminum cyminum

Vernacular name: - Zeera

� Cumin belongs to family Apiaceae and is extensively used as acondiment or spice.

� Cumin seeds are rich in iron and are thought to stimulatethe secretion of enzymes from the pancreas which canCumin seeds are rich in iron and are thought to stimulatethe secretion of enzymes from the pancreas which canabsorb nutrients into the system.

� It also contains very good amounts of B-complex vitaminssuch as thiamin, vitamin B6, niacin, riboflavin, and other vitalantioxidant vitamins like vitamin E, vitamin A and vitamin C.

6. FENNEL

Botanical name: - Foeniculum vulgre

Vernacular name: - Saunf

� Fennel has many health benefiting nutrients, antioxidants,dietary fiber, minerals like manganese, potassium, magnesium,calcium, iron selenium, zinc and copper and vitamins likevitamin A, vitamin E, vitamin B- complex and vitamin C.vitamin A, vitamin E, vitamin B- complex and vitamin C.

� Fennel stimulates secretion of digestive and gastric juices,reduces inflammation of stomach and intestines andfacilitates proper absorption of nutrients from the food.

� It also has anti acidic (basic) properties and is extensivelyused in antacid preparations. It is an appetizer too.

7. RED CHILLI POWDER

Botanical name: - Capsicum annum

Vernacular name: - Lal mirch

� Red chilli powder is the ground, dried fruit of one or morevarieties of red chilli pepper.

� Red chillies have vitamin C and Vitamin A, which are powerfulantioxidant. The antioxidants present in the red chilli wipeantioxidant. The antioxidants present in the red chilli wipeout the free radicals that could build up cholesterol causingmajor heart diseases.

� It also acts as gastrointestinal detoxicants helping in digestionof food.

8. SALT

Chemical name: - Sodium Chloride

Vernacular name: - Namak

� Salt is also known as table salt. It is composed primarily ofSodium chloride(NaCl), a chemical compound belonging tothe larger class of ionic salts.

� Salt is one of the oldest, most ubiquitous food seasonings� Salt is one of the oldest, most ubiquitous food seasoningsand salting is an important method of food preservation.

� Salt regulates the texture, mouthfeel and juiciness of aproduct. It is a well known class I preservative and fulfils acritical antimicrobial function in the modern hurdletechnologies.

9. BROWN MUSTARD SEEDS

Botanical name: - Brassica juncea

Vernacular name: - Rai

� Brown mustard seeds are seeds of mustard plant, Brassicajuncea which belongs to family Brassicaceae.

� It is commonly known as rai in India and is used in powderform in many food preparations like pickles, chutney andsalad dressings etc.salad dressings etc.

� It has a pungent flavour and gives sourness to the pickles.

� Brown mustard seeds are an excellent source of essential B-complex vitamins, vitamin A, vitamin K and minerals likecalcium, iron, copper, magnesium and manganese.

10 .NIGELLA SEEDS

Botanical name: - Nigella sativa

Vernacular name: - Kalonji

� Nigella seeds are small black seeds grown on bushes of plantNigella sativa.

� Nigella seeds have a pungent bitter taste and smell. Nigellaseeds are used as both flavouring, added to a variety oftraditional foods, and as an herbal remedy for a variety oftraditional foods, and as an herbal remedy for a variety ofailments.

� Nigella seeds are known to have many healing propertiesincluding migraine, chronic colds, palpitations, alopecia,asthma, bee stings, paralysis, amnesia, skin disorders, ear-acheand respiratory diseases.

11. MUSTARD OIL

� Mustard oil is obtained from the seeds of mustard plantBrassica nigira.

� Mustard oil is considered to be oil that has low saturatedfats as compared to other cooking oil.

� It basically consists of fatty acids namely oleic acid, erucicacid and linoleic acid. It has an antioxidant and cholesterolacid and linoleic acid. It has an antioxidant and cholesterolreducing properties.

� The oil acts as an appetizer and boosts up hunger. Mustardoil also has antimicrobial properties. Mustard oil may affordsome protection against cardiovascular diseases.

STANDARADIZED RECIPE FOR THE STANDARADIZED RECIPE FOR THE PREPARATION OF APPLE PICKLE PER 500gPREPARATION OF APPLE PICKLE PER 500g

S.No INGREDIENTS AMOUNT PERCENTAGE

1 Apple pieces (dried) 250g 50%

2 Mustard oil 160ml 32%

3 Salt 40g 8%

4 Fenugreek powder 10g 2%

5 Rai powder 10g 2%5 Rai powder 10g 2%

6 Turmeric powder 7.5g 1.5%

7 Red chilli powder 5g 1%

8 Black pepper powder 5g 1%

9 Cumin powder 5g 1%

10 Fennel powder 5g 1%

11 Nigella seeds 2.5g 0.5%

FLOW SHEET FOR THE PRETREATMENT FLOW SHEET FOR THE PRETREATMENT OF APPLESOF APPLES

Selection of apples

Washing

Cutting

Blanching at 60°C for 2 minutesBlanching at 60°C for 2 minutes

Immersion in 2% KMS solution

For 30 minutes

Draining

Sun drying for 2 days

Dried apple pieces

FLOW SHEET FOR THE PREPARATION OF FLOW SHEET FOR THE PREPARATION OF APPLE PICKLEAPPLE PICKLE

Heating of oil

Cooling of oil

Mixing of spices in a little of oil

Mixing spiced oil with apple piecesMixing spiced oil with apple pieces

Filling in jar

Add remaining oil

Keep jar in sun for a week

Storage

RESULTS AND DISCUSSIONSRESULTS AND DISCUSSIONS

1. SENSORY ANALYSIS

S.No QUALITY PARAMETER SCORE

1 Appearance 90

2 Flavour 88

3 Texture 86

4 Overall acceptability 89

2. PHYSICO- CHEMICAL ANALYSIS

S.No PARAMETER RESULT

1 pH 4.0

2 Tirtrable acidity 0.6%

3 Moisture content 59.7%3 Moisture content 59.7%

4 Total ash content 1.22%

SUMMARY AND CONCLUSIONSUMMARY AND CONCLUSION

� The ‘Apple Pickle’ is prepared by giving apple pieces apreliminary treatment before making it into a pickle. This isdone by blanching the apple pieces for 2 minutes at 60° Cand then immersing the pieces into 2% KMS solution for 30minutes.The treated apple pieces are sun dried for 2 days.

� The product has been subjected to sensory evaluation by a� The product has been subjected to sensory evaluation by apanel of 10 judges using numerical scoring test. The producthas been evaluated for appearance, flavour, texture andoverall acceptability and is found to be excellent.

� From the physico- chemical analysis of the product, the pHhas been found to be 4.0, titrable acidity has been 0.6%,moisture content was calculated to be 59.7% and total ashcontent has been calculated to be 1.22%.

� Apple pickle is a nutritious product because it gives thehealth benefits of apples as well as the spices added toit.

� Apple pickle can be stored for more than 6 monthswithout any noticeable change in texture and flavour.Hence, it is concluded that Apple pickle is a productwith excellent keeping quality and good nutritive value.