project on apple pickle

PREPARATION AND STANDARDIZATION

OF APPLE PICKLE

A PROJECT REPORT SUBMITTED FOR

PARTIAL FULFILLMENT TOWARDS MASTER’S DEGREE IN

FOOD SCIENCE AND TECHNOLOGY TO THE

UNIVERSITY OF JAMMU JAMMU

(2011)

BY Pallvi Dhotra

Roll No. 0006-FSC-09

POST GRADUATE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

GCW, GANDHI NAGAR, JAMMU UNIVERSITY OF JAMMU

JAMMU – 180006(J&K)

CERTIFICATE-I

This is to certify that project work entitled “Preparation and

Standardization of Apple Pickle” submitted by Pallvi Dhotra (Roll No.

0006-FSC-09) in the partial fulfillment of the requirement for the

Degree Maters of Science (Food Science and Technology) is a bonafide

research work carried out under my supervision. The result of the

investigation reported in the report has not been submitted for any other

degree or diploma in any university/institute. The assistance and the help

received during the course of investigation have been duly

acknowledged.

(Guide) (Co-Guide) Dr. Anuradha Gandotra Mrs. Shallu Post graduate Deptt. Of Post graduate Deptt. Of Food Science & Technology Food Science & Technology Govt. College for Women Govt. College for Women Gandhi Nagar, Jammu Gandhi Nagar, Jammu

i

CERTIFICATE-II

This is to certify that project report entitled “Preparation and

Standardization of Apple Pickle” submitted by Pallvi Dhotra (Roll No.

0006-FSC-09) in the partial fulfillment of the requirement for the

Degree Masters of Science (Food Science and Technology) has been

approved by the committee after the discussion.

Guide External Examiner Dr. Anuradha Gandotra

Head of the Department Dr. Anuradha Gandotra

Post graduate Deptt. Of Food Science & Technology Govt. College for Women Gandhi Nagar, Jammu.

ii

ACKNOWLEDGEMENT

The task of completing the project needs co-operation and guidance of prominent

persons in the subject line.

It is matter of great honour for me to express my gratefulness to my Guide Dr.

Anuradha Gandotra and Co-guide Miss. Shallu for all guidance, constant

encouragement during the course of this work and preparation of this project

report. Without their cooperation, criticism, judicious guidance and keen interest,

the execution of the project would not have been possible

I am grateful to the Head of the department of Food Science and Technology,

Govt. College for Women, Gandhi Nagar, Jammu for extending all the facilities at

my disposal.

I would like to thanks all the members of Food Science and Technology

Department and Lab Assistants who helped me in making this project successful

and complete it in time.

I would also like to thank my friends and my family who were always there for me

whenever I needed them.

Pallvi Dhotra

iii

TABLE OF CONTENTS

S.NO CONTENTS PAGE NO.

CHAPTERS

1. INTRODUCTION 1-7

2. REVIEW OF LITERATURE 8-11

3. MATERIALS AND METHODOLOGY 12-29

4. RESULT AND DISCUSSION 30-34

5. SUMMARY AND CONCLUSION 35-36

6. BIBLIOGRAPHY 37-40

iv

LIST OF FIGURES AND TABLES

S.NO TITLE PAGE NO.

FIGURES

I. FLOW SHEET FOR THE PRE TREATMENT OF APPLES

24

II. FLOW SHEET FOR THE PREPARATION OF APPLE PICKLE

25

TABLES

I. STANDARDIZATION OF RECIPE FOR APPLE PICKLE PER 500 GRAMS

23

II. RESULT OF SENSORY ANALYSIS:

APPEARANCE

30

III. RESULT OF SENSORY ANALYSIS:

FLAVOUR

31

IV. RESULT OF SENSORY ANALYSIS: TEXTURE

32

V. RESULT OF SENSORY ANALYSIS:

OVERALL ACCEPTABILITY

33

VI. RESULT OF CHEMICAL ANALYSIS 34

v

ANNEXURE

S.NO TITLE PAGE NO.

I.

SAMPLE QUESTIONNAIRE FOR THE

NUMERICAL SCORING TEST

41

II. NUTRITIVE VALUE OF APPLES 42

III. NUTRITIVE VALUE OF FENUGREEK 43

IV. NUTRITIVE VALUE OF TURMERIC 44

V. NUTRITIVE VALUE OF BLACK

PEPPER

45

VI. NUTRITIVE VALUE OF CUMIN 46

VII. NUTRITIVE VALUE OF FENNEL 47

VIII. NUTRITIVE VALUE OF RED CHILLI 48

IX. NUTRITIVE VALUE OF BROWN

MUSTARD SEEDS

49

X. NUTRITIVE VALUE OF NIGELLA

SEEDS

50

vi

CHAPTER - 1

INTRODUCTION

Fruits are among the perishable commodities, but are an

important source of nutrients in the human dietaries. Due to their high

nutritive value they make significant nutritional contribution to human

well being. Fruits in the daily diet have been strongly associated with

reduced risk of some form of cancer, heart disease, stroke and other

chronic diseases.

Fruits form an essential daily supplement since the early times,

providing nutritionally valuable components. They are source of a

number of essential vitamins and minerals that cannot be found in the

other foods or they may contain higher levels of these nutrients than

other foods. The most significant contribution that fruits make to our

diet is by adding vitamins to the diet, because they are a rich source of

β- carotene, vitamin B3, vitamin B6 and vitamin E. Fruits have high

water content and also contains minerals like sodium, potassium, iron

and other elements in small amounts. That is the reason why most

fruits can be eaten without any undesirable effect on health.

Fruits contain organic acids in the form of acid salts of calcium,

potassium and sodium. These acids are oxidized in the body and leave a

basic residue in the blood. For this reason, fruits assist in maintaining

the acid-base balance of the blood. These acids include citric acid,

found in citrus fruits, cherries and strawberries; malic acid found in

apples, berries, cherries and some citrus fruits; oxalic acid in many

fruits. Like vegetables, fruits also contain dietary fiber, which our body

needs to cleanse and rid itself of refuse and toxins. The dietary fiber is

also needed to keep bowel movements regular, lower cholesterol levels,

prevents constipation, bowel cancer and other illness of the bowel and

intestine such as diverticulosis.

Apart from being rich in vitamins and minerals, fruits contain

antioxidants that protect cells by neutralizing free radicals. Fruits also

contain phytochemicals and unsaturated fatty acids. Fruits are not only

a good food but also a good medicine.

Since ages, scientists and horticulturists have been explaining the

use of several fruits for the betterment of mankind. India is the third

largest producer of fruits in the world with an annual production of 33

million tones, which is 8 per cent of world’s production. India produces

almost all tropical and exotic fruits because of the varied climatic

conditions. Most fruits are seasonal crops and perishable in nature. In a

good season there may be a local glut, but because of insufficient

transport facilities, lack of good roads and poor availability of packaging

materials, the surplus cannot be taken quickly to the nearby markets in

urban areas. Moreover the surplus cannot be stored for sale in the off-

seasons because of inadequate local cold storage facilities. This

abundance of production is not fully utilized and about 20-30 per cent

of the produce gets wasted. To avoid these surplus losses, fruits are

processed in various products and are preserved.

One such method for the preservation of fruits is the pickling,

which is one of the ancient methods. Pickling is the lactic acid

fermentation of fruits, which combines salting of fruits to selectively

control the microorganisms and fermentation process to stabilize the

treated fruit. Lactic acid fermentation is carried out by lactic acid

forming bacteria, which are generally present in large numbers on the

surface of fresh fruits. These bacteria can grow in acidic medium and in

the presence of 8-10 per cent salt, whereas the majority of the

undesirable microorganisms are inhibited in such conditions. Lactic

acid bacteria are most active at 30°C, so this temperature should be

maintained as far as possible in the early stages of the pickle making.

Lactic acid fermentation has been associated with the therapeutic

values besides the antimicrobial activity imparted to fermented fruits

due to the production of various antimicrobial compounds. During

pickling process, the salt makes brine solution and the soluble materials

like fermentable sugars and minerals diffuse out of the tissues of the

fruits. The sugars serve as food for lactic acid bacteria which converts

them into lactic acid and other acids. Apart from contributing certain

desirable flavour characteristics to the fruits, pickling also prolongs the

availability period of the produce by processing at a relatively low cost.

Pickles are the products obtained as a result of the pickling

process. Pickles are good appetizers and add to the palatability of a

meal. Pickles are not the main meal itself but used with the main meal

or some course to increase the pleasure of eating. They stimulate the

flow of gastric juices and thus help in digestion. Pickles are prepared

with salt, vinegar, oil or with a mixture of salt, vinegar, oil and spices.

Pickles are commonly made in homes as well as commercially

manufactured and exported. India has a large variety of pickles

commonly known as ‘achar’ in Hindi. Mango pickle is very well known

in Indian market and relished by all, but there are some fruits which are

highly nutritious and yet there pickle is not available in the market, one

such fruit is ‘Apple’.

Apples are the pomaceous fruit of the apple tree (Malus

domestica) in the family Rosaceae. Apples are low in calories; 100 g of

fresh fruit slices provide only 50 calories. They contain no saturated fats

or cholesterol; but are rich in dietary fiber which helps to prevent

absorption of dietary LDL cholesterol in the gut. The dietary fibers also

help to protect the mucous membrane of the colon from exposure to

toxic substances by binding the cancer causing chemicals in the colon.

Apple fruit contains good quantities of vitamin C and β- carotene.

Vitamin C is a powerful natural antioxidant. Consumption of foods rich

in vitamin C helps to develop body resistance against infectious agents

and scavenge harmful, pro-inflammatory free radicals from the body.

Apples are rich in antioxidant, phytonutrients, flavonoids and

polyphenols. The important flavonoids in apples are quercetin,

epicatechin, and procyanidin. The total measured antioxidant strength

of 100 g apple fruit is 5900 TE.

Apples are also good in tartaric acid that gives tart flavour. Apple

fruit is a good source of B-complex vitamins such as riboflavin, thiamin

and pyridoxine. Together these vitamins help as co-factors for enzymes

in metabolism as well as in various synthetic functions inside the body.

Apple also contains small amount of minerals like potassium,

phosphorus and calcium. Potassium is an important component of cell

and body fluids and helps in controlling heart rate and blood pressure;

thus counters the bad influences of sodium.

Apple occupies around 40 per cent of total area under fruit and

accounts for 90 per cent of the total production of fruits in Jammu &

Kashmir. The area under apple cultivation accounts for 87,000 hectares

with an annual production of 9.29 lakh metric tons (2009-10). But due

to unavailability of adequate packaging and processing facilities in the

state, 30 per cent of the total fruit produced gets wasted. Also,

inadequate marketing facility and lack of investment and integration in

the marketing chain and value addition in the supply chain is

negligible. This leads to a huge wastage of the crop in a good season.

To avoid the losses due to wastage of apples, the apple fruit can be

converted to a value added product by the pickling process.

Apple pickle can be prepared by the use of various spices like

fenugreek, cumin, turmeric, fennel, black pepper, rai powder, red chilli

powder, salt and mustard oil. For preparation of apple pickle, the apple

pieces are given a pre treatment prior to pickling to stop the browning

process. Keeping in view the nutritive value and health benefits

provided by apple fruits, pickle prepared from apples will have a good

nutritional and medicinal value.

AIMS AND OBJECTIVES

• To prepare and standardize the recipe for apple pickle.

• To study the physico-chemical characteristics of the final

product.

• To check the acceptability of the product.

CHAPTER – 2

REVIEW OF LITERATURE

A review of previous study on the health benefits of apples, fenugreek

seeds, turmeric, black pepper, nigella seeds, cumin seeds, fennel seeds

and red chilli has been done and is compiled as under:

Chipault et al. (1952) made a systematic study on antioxidant content

of red chilli. The antioxidant content was found by super critical fluid

extraction of red chillies.

Kurti (1969) showed that flavonoids called phloridzin found only in

apples protects postmenopausal women from osteoporosis and also

increases bone density.

Agrawhal (1979) showed that nigella seed oil increases the milk output

of breast feeding mothers.

Amplis (1981) conducted a research on the cholesterol lowering

properties of apples. In his research he found that apples had pushed

down the blood cholesterol of the patients by 30%. The apples

manipulated the blood so that good HDL cholesterol went up and the

destructive LDL cholesterol went down. He suspected that pectin- a

soluble fiber contained in apples caused the reduction in the blood

cholesterol of patients.

Sharma, Raghuram and Rao (1990) studied the effect of fenugreek seeds

on blood glucose and serum lipids in type I diabetes patients. Their

study showed that diabetic patients when given fenugreek seeds in diet

showed a reduction in fasting blood sugar test and an improved glucose

tolerance test.

Chakravarty (1993) conducted a study to see the possibility of

crystalline nigella seeds being an inhibitory agent on histamine. Dr.

Chakravarty's study found that the crystalline nigellone present in

nigella seeds inhibits protein kinase C, a substance known to trigger the

release of histamine. In addition, his study showed that crystalline

nigellone decreased the uptake of calcium in mast cells, which also

inhibits histamine release.

Alexandrovich et al. (2003) studied the effect of fennel seed oil

emulsion in infantile colic. Their study showed that fennel seed oil has

been shown to reduce intestinal spasms and increase motility of the

small intestine.

Egan et al. (2004) reported that curcumin; a major constituent of

turmeric corrects a cystic fibrosis defect which is caused by the

mutation in gene encoding the cystic fibrosis transmembrane regulator.

Amin et al. (2005) showed in their studies that fenugreek seeds have

chemopreventive action against breast cancer. This was the first study

that suggested the chemopreventive effects of fenugreek seeds against

breast cancer.

Lui (2005) concluded eating apples “may be an effective strategy for

cancer protection”. His studies also suggest that apples can prevent

lung, prostate, pancreatic and other digestive cancers.

Veeriah et al. (2006) reported that apple flavonoids inhibited colon

cancer cell growth and significantly modulated expression of genes

related to xenobiotic metabolism.

Hsu and Cheng (2007) studied the therapeutic benefits of cumin. They

concluded from their study that cumin has antioxidative, anti-

inflammatory and anticancerous effects on the human body.

Zhang (2008) showed that quercetin found in apples prevents lung

damage in smokers. His findings were especially interesting because

tobacco smoking is the major risk factor for lung cancer. He suggested

that the naturally occurring chemicals may be working to reduce

the damage caused by smoking.

Carroll et al. (2009) reported that curcumin present in turmeric shows a

means of reducing breast cancer risk among women undergoing

hormone replacement therapy during menopause.

Masoumi et al. (2009) reported that curcumin may help to protect

against Alzheimer's disease. In the study nine Alzheimer's patients and

four people without the disease, investigators determined that a

combination of curcumin and vitamin D may prompt the immune

system to clear the brain of amyloid β (a substance that forms the brain

plaques associated with Alzheimer's disease).

Keith (2010) studied the health benefits of black pepper. His study

provides evidence that black pepper may have health benefits,

particularly in enhancing digestive tract function. There is suggestive

evidence that piperine, which is present in black pepper may have

beneficial effects on nervous system.

CHAPTER – 3

MATERIALS AND METHODOLOGY

3.1 MATERIALS

3.1.1 APPLE

Botanical name: - Malus domestica

Vernacular name: - Seb

Apple fruit is the pomaceous fruit of the apple tree.

of the most ubiquitous foods in the annals of mankind.

benefits of apples are

quercetin, epicatechin

minerals. Phytonutrients found in appl

diseases such as Alzheimer’s and Parkinson’s

natural anti-inflammatory

catechins reduce plaque build

believed to be beneficial in the prevention of heart disease and

diabetes.

Apples contain both soluble and insoluble fiber which aids in

digestion and weight loss. Apples are considered a low

and therefore do not cause a rapid rise in bl

natural fibrous chemical called


MATERIALS

Malus domestica

Seb

Apple fruit is the pomaceous fruit of the apple tree.

of the most ubiquitous foods in the annals of mankind.

benefits of apples are because of the presence of phytonutrients named

epicatechin and procyanidin, as well as the vitamins and

hytonutrients found in apples protects

diseases such as Alzheimer’s and Parkinson’s disease

inflammatory and anti-allergen. Epicatechin

educe plaque build-up in the arteries.



digestion and weight loss. Apples are considered a low

and therefore do not cause a rapid rise in blood sugar. Apples contain

natural fibrous chemical called pectin, which limits the amount of fat


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

of the most ubiquitous foods in the annals of mankind. The health

phytonutrients named

, as well as the vitamins and

the brain from

disease. Quercetin is a

Epicatechin and other

up in the arteries. Procyanidin is



digestion and weight loss. Apples are considered a low-glycemic food

ood sugar. Apples contain

limits the amount of fat

absorbed by body cells

reduces the risk of obesity, diabetes, unhealthy cholesterol levels, heart

disease, inflammatory bowel disease, ulcerative colitis, hemorrhoids,

diverticulitis and many other disorders

3.1.2 FENUGREEK

Botanical name: - Trigonella foenumgraecum

Vernacular name: - Methi Dana

Fenugreek is an annual herb native to

Mediterranean and Western Asia.

seed whole or powdered is used as a spice in pickles in India. Fenugreek

seeds have been found to contain protein, vitamin C, niacin

potassium. Non-starch polysaccharides w

of the fenugreek include

and pectin. These compounds help lower blood LDL

also bind to toxins in the food and help to protect the colon mucus

membrane from cancers

help to lower the rate of glucose absorption in the intestines thus

controls blood sugar levels.

In India and China

asthma, bronchitis, improve digestion, maintain a healthy metabolism,

absorbed by body cells and is good for cleansing the liver.


ory bowel disease, ulcerative colitis, hemorrhoids,

diverticulitis and many other disorders of the intestinal tract.

Trigonella foenumgraecum

Methi Dana

Fenugreek is an annual herb native to

Mediterranean and Western Asia. Fenugreek

whole or powdered is used as a spice in pickles in India. Fenugreek

seeds have been found to contain protein, vitamin C, niacin

starch polysaccharides which constitute

include saponins, hemicelluloses, mucilage, tannins

. These compounds help lower blood LDL-cholesterol. They


membrane from cancers causing toxins. In addition, fiber in the seeds

rate of glucose absorption in the intestines thus

controls blood sugar levels.

In India and China fenugreek has been used to treat arthritis,


ing the liver. Apple


ory bowel disease, ulcerative colitis, hemorrhoids,

the intestinal tract.

whole or powdered is used as a spice in pickles in India. Fenugreek

seeds have been found to contain protein, vitamin C, niacin and

hich constitute fiber content

saponins, hemicelluloses, mucilage, tannins

cholesterol. They


In addition, fiber in the seeds

rate of glucose absorption in the intestines thus

has been used to treat arthritis,


cure skin problems, treat sore throat

seed contains phytonutrients, which gives fenugreek seeds medicinal

properties. Fenugreek seed helps

cholesterol levels.

3.1.3 TURMERIC

Botanical name: - Curcuma longa

Vernacular name: - Haldi

Turmeric is a perennial shrub and

is also extremely popular as a food

additive (spice). It has been used in

Asian cookery for thousands of years. Turmeric has long been used as a

powerful anti-inflammatory in both the Chinese and Indian systems of

medicine. The medicinal properties of turmeric are attributed to

phytochemicals known as

turmeric include antibacterial and antifungal properties.

The health benefits of Turmeric have been recognized by Chinese

and Ayurvedic medicine for hundreds of years. It has been used to treat

everyday problems such as indigestion and flatulence, as well as more

serious problems such as arthritis, Alzheim

cure skin problems, treat sore throat, and cure acid reflux


enugreek seed helps to lower the blood glucose and

Curcuma longa

Haldi

Turmeric is a perennial shrub and

is also extremely popular as a food

additive (spice). It has been used in


inflammatory in both the Chinese and Indian systems of

The medicinal properties of turmeric are attributed to

phytochemicals known as curcuminoids. Additional health benefits of



edic medicine for hundreds of years. It has been used to treat


serious problems such as arthritis, Alzheimer's disease, cancer,

, and cure acid reflux. Fenugreek


blood glucose and


inflammatory in both the Chinese and Indian systems of

The medicinal properties of turmeric are attributed to

Additional health benefits of



edic medicine for hundreds of years. It has been used to treat


er's disease, cancer,

diabetes, high cholesterol,

menstrual disorders. Turmeric can also be applied topically to reduce

inflammation and to relieve wounds, cuts, and bruises.

source of many essential vitamins such as

and riboflavin that are essential f

very good levels of vitamin

and helps the body

helps to fight type-1 diabetes and remove harmful free oxygen radicals

from the body.

3.1.4 BLACK PEPPER

Botanical name: - Piper nigrum

Vernacular name: - Kali mirch

Black pepper is the fruit of the black

pepper plant from the

is used as a spice and also as a medicine. It is native to the southern

state of India, Kerala. From ancient times, black pepp

most widely traded spices in the world. It is not seasonal and is,

therefore available throughout the year. Because of its antibacterial

properties, pepper is also used to preserve

high cholesterol, pyrosis, jaundice, liver disor


inflammation and to relieve wounds, cuts, and bruises.

source of many essential vitamins such as pyridoxine

and riboflavin that are essential for optimum health. Turmeric contains

vitamin C, which is a powerful natural anti

body to develop immunity against infectious agents,

1 diabetes and remove harmful free oxygen radicals

BLACK PEPPER

Piper nigrum

Kali mirch

Black pepper is the fruit of the black

pepper plant from the Piperaceae family and


. From ancient times, black pepp



properties, pepper is also used to preserve food. It is a source of

, jaundice, liver disorders, and


inflammation and to relieve wounds, cuts, and bruises. It is very rich

pyridoxine, choline, niacin

Turmeric contains

a powerful natural antioxidant

develop immunity against infectious agents,

1 diabetes and remove harmful free oxygen radicals


. From ancient times, black pepper is one of the



It is a source of iron,

potassium, manganese,

pepper is a very good anti

Black pepper increases the hydrochloric acid secretion in stomach

and thus, helps in digestion

avoid diarrhoea and

tonics for cold and cough. Pepper

congestion. The antibacterial property of black pepper helps to fight

against infections, insect bites etc.

gangrene. It is also good

relieves joint pain. It is used to treat

ancient times, pepper was also used to treat

3.1.5 CUMIN

Botanical name: - Cuminum cyminum

Vernacular name: - Zeera

Cumin belongs to family

is extensively used in culinary in Indian

Subcontinent and some other Asian, African and Latin American

countries, as a condiment or spice.

thought to stimulate the secretion of enzymes from the pancreas which

, manganese, vitamin C, vitamin K and dietary

pepper is a very good anti-inflammatory agent.


digestion of food. Proper digestion

and constipation. In Ayurveda, pepper is added in

tonics for cold and cough. Pepper gives relief from sinusitis and nasal


against infections, insect bites etc. Black pepper also helps avoid

. It is also good in hernia, hoarseness and insect bites

t is used to treat tooth decay and toothache

ancient times, pepper was also used to treat eye problems

Cuminum cyminum

Zeera

Cumin belongs to family Apiaceae and

is extensively used in culinary in Indian


countries, as a condiment or spice. Cumin seeds are rich in iron and are


and dietary fiber. Black


. Proper digestion is essential to

pepper is added in

gives relief from sinusitis and nasal


lack pepper also helps avoid

hoarseness and insect bites. It

tooth decay and toothache. In

eye problems.


Cumin seeds are rich in iron and are


can absorb nutrients into the system. It has also been shown to boost

the power of the liver's ability to detoxify the

seeds are an excellent source of dietary fiber.

health benefiting essential oils such as

isopropylbenzaldehyde), pyrazines,

ethoxy-3-isopropylpyrazine, and 2

Cumin is extremely good for digestion related problems. Cumin is

a carminative i.e. relieves from

digestion and appetite

nutritious additive to daily diet for anemic people.

good amounts of B-complex vitamins such as thiamin, vitamin B

niacin, riboflavin, and other vital anti

vitamin A and vitamin C.

3.1.6 FENNEL

Botanical name: - Foeniculum vulgre

Vernacular name: - Saunf

Fennel is widely used around the world

in mouth fresheners, toothpastes, desserts, antacids and in culinary.

Fennel has many health benefiting nutrients, anti

absorb nutrients into the system. It has also been shown to boost

the power of the liver's ability to detoxify the human body

seeds are an excellent source of dietary fiber. Its seeds contain many

health benefiting essential oils such as cuminaldehyde

propylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazi

isopropylpyrazine, and 2-methoxy 3-methylpyrazine.


a carminative i.e. relieves from gas troubles and thereby improves

digestion and appetite. Cumin is very rich in iron

nutritious additive to daily diet for anemic people. It also contains ve

complex vitamins such as thiamin, vitamin B

iboflavin, and other vital antioxidant vitamins like vitamin E,

vitamin A and vitamin C.

Foeniculum vulgre

Saunf

widely used around the world


alth benefiting nutrients, antioxidants, dietary fiber,

absorb nutrients into the system. It has also been shown to boost

human body. Cumin

Its seeds contain many

cuminaldehyde (4-

butylpyrazine, 2-

methylpyrazine.


troubles and thereby improves

Cumin is very rich in iron and can be a

It also contains very

complex vitamins such as thiamin, vitamin B6,

oxidant vitamins like vitamin E,


oxidants, dietary fiber,

minerals like manganese, potassium, magnesium, calcium, iron

selenium, zinc and cop

vitamin B- complex and vitamin C.

flavonoids like kaempferol

of digestive and gastric juices, reduces inflammation of stomach and

intestines and facilitates proper absorption of nutrients from the

It also has anti acidic (basic) properties and is extensively used in

antacid preparations. It is an appetizer too.

an anti flatulent, due to the carminative properties of Aspartic acid

found in fennel. Fennel

problems of water retention.

3.1.7 RED CHILLI POWDER

Botanical name: - Capsicum annum

Vernacular name: - Lal mirch

Red chilli powder

varieties of red chilli pepper

which are powerful antioxida

present in the body. Usually, these

and cause huge amounts of damage to cells. These

damage nerve and blood vessel in diabetes.


copper and vitamins like vitamin A, vitamin E,

complex and vitamin C. Fennel seeds contain numerous

kaempferol and quercetin. Fennel stimulates secretion


intestines and facilitates proper absorption of nutrients from the


antacid preparations. It is an appetizer too. Fennel is most popular as


found in fennel. Fennel has a diuretic effect and helps to reduce

problems of water retention.

RED CHILLI POWDER

Capsicum annum

Lal mirch

powder is the ground, dried fruit of one or more

i pepper. Red chillies have vitamin C and Vitamin A,

which are powerful antioxidant. These antioxidants destroy free radical

. Usually, these free radicals may travel in the body

and cause huge amounts of damage to cells. These free radicals

and blood vessel in diabetes. The antioxidants present in


itamin A, vitamin E,

Fennel seeds contain numerous

. Fennel stimulates secretion


intestines and facilitates proper absorption of nutrients from the food.


Fennel is most popular as


has a diuretic effect and helps to reduce

of one or more

es have vitamin C and Vitamin A,

nt. These antioxidants destroy free radical

may travel in the body

free radicals could

The antioxidants present in

the red chilli wipe out the

causing major heart diseases.

It also dilates airway of lungs which reduces asthma and

wheezing. Red chillies act as detoxifiers as they remove waste products

from our body and inc

as gastrointestinal detoxicants helping in digestion of

act as antioxidant; they bring fresh blood to the site of the infection.

The fresh blood fights infection. The white blood cells

present in the fresh blood fights viruses.

3.1.8 SALT

Chemical name: - Sodium Chloride

Vernacular name: - Namak

Salt is also known as

composed primarily of

belonging to the larger class of

in small quantities, but is harmful to animals and plants in excess. Salt

is one of the oldest, most ubiqu

important method of

one of the basic human tastes

the red chilli wipe out the free radicals that could build up cholesterol

causing major heart diseases.



from our body and increases supply nutrients to the tissues. It

as gastrointestinal detoxicants helping in digestion of food. Red chillies

they bring fresh blood to the site of the infection.

The fresh blood fights infection. The white blood cells

present in the fresh blood fights viruses.

Sodium Chloride

Namak

is also known as table salt. It is

composed primarily of Sodium Chloride (NaCl), a chemical compound

belonging to the larger class of ionic salts. It is essential for


is one of the oldest, most ubiquitous food seasonings and

important method of food preservation. The taste of salt (saltiness) is

basic human tastes.

that could build up cholesterol



reases supply nutrients to the tissues. It also acts

food. Red chillies

they bring fresh blood to the site of the infection.

The fresh blood fights infection. The white blood cells and leukocytes

, a chemical compound

. It is essential for animal life


itous food seasonings and salting is an

of salt (saltiness) is

Salt regulates the texture, mouthfeel and juiciness of a product. It

is a well known class I preservat

function in the modern hurdle technologies. In pickles, it makes brine

solution for the diffusion of fermentable sugars.

3.1.9 BROWN MUSTARD SEEDS

Botanical name: - Brassica

Vernacular name: - Rai

Brown mustard seeds are seeds of

mustard plant, Brassica juncea

belongs to family Brassicaceae

native to sub- Himalayan plains of Northern

India It is commonly known as rai in India and is used in powder form

in many food preparations like pickles, chutney and salad dressings etc.

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

mustard seeds are an excellent source of essential

vitamin A, vitamin K

magnesium and manganese


is a well known class I preservative and fulfils a critical anti


solution for the diffusion of fermentable sugars.

BROWN MUSTARD SEEDS

Brassica juncea

Rai

Brown mustard seeds are seeds of

Brassica juncea which

Brassicaceae. The plant are

Himalayan plains of Northern

It is commonly known as rai in India and is used in powder form


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

mustard seeds are an excellent source of essential B-complex vitamins

vitamin A, vitamin K and minerals like calcium, iron, copper,

magnesium and manganese.


ive and fulfils a critical antimicrobial


It is commonly known as rai in India and is used in powder form


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

complex vitamins,

and minerals like calcium, iron, copper,

3.1.10 NIGELLA SEEDS

Botanical name: - Nigella sativa

Vernacular name: - Kalonji

Nigella seeds are small black seeds grown on bushes

Nigella sativa, which are grown widely through India.

seeds have a pungent bitter taste and smell.

both flavouring, added to a variety of traditional foods, and as an herbal

remedy for a variety of ailments.

healing properties including migraine, chronic colds, palpitations,

alopecia, asthma, bee stings, paralysis, amnesia, skin disorders,

and respiratory diseases. They are a source of poly unsaturated fatty

acids and help to regulate metabolism, balance insulin levels, regulates

cholesterol, improve blood circulation and promote healthy liver

functions. It is a strong anti oxidant and helps to cleanse the body

toxins.

3.1.11 MUSTARD OIL

Mustard oil is obtained from the seeds of

mustard plant Brassica nigira

considered to be oil that has low saturated fats as

NIGELLA SEEDS

Nigella sativa

Kalonji

are small black seeds grown on bushes

, which are grown widely through India.

a pungent bitter taste and smell. Nigella seeds are used as


remedy for a variety of ailments. Nigella seeds are known to have many


alopecia, asthma, bee stings, paralysis, amnesia, skin disorders,


gulate metabolism, balance insulin levels, regulates



MUSTARD OIL

Mustard oil is obtained from the seeds of

Brassica nigira. Mustard oil is

considered to be oil that has low saturated fats as

are small black seeds grown on bushes of plant

, which are grown widely through India. Nigella

Nigella seeds are used as


are known to have many


alopecia, asthma, bee stings, paralysis, amnesia, skin disorders, ear-ache


gulate metabolism, balance insulin levels, regulates



compared to other cooking oil. It basically consists of fatty acids namely

oleic acid, erucic acid and linoleic acid. It has an antioxidant and

cholesterol reducing properties. Mustard oil serves as an all rounder

tonic for the health. This tones up all the systems in the body, boosts

up immunity and also gives strength. The warmth feeling of mustard oil

makes it a cordial. This warms up the internal systems like respiratory

system and safeguards it from accumulation and formation of phlegm.

The oil acts as an appetizer and boosts up hunger. Mustard oil also has

antimicrobial properties. Mustard oil may afford some protection

against cardiovascular diseases.

3.2 METHODOLOGY

TABLE –I

STANDARADIZED RECIPE FOR THE PREPARATION

OF APPLE PICKLE PER 500 g

S.No INGREDIENTS AMOUNT %

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%

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%

FIGURE- I

FLOWSHEET FOR THE PRETREATMENT OF APPLES

Selection of apples

Washing

Cutting

Blanching at 60° C for 2 minutes

Immersion in 2% KMS solution

for 30 minutes

Draining

Sun drying for 2 days

Dried apple pieces

FIGURE- II

FLOWSHEET FOR THE PREPARATION OF APPLE

PICKLE

Heating of oil

Cooling of oil

Mixing of spices in a little of oil

Mixing spiced oil with apple pieces

Filling in jar

Add remaining oil

Keep jar in sun for a week

Storage

METHOD FOR THE PREPARATION OF APPLE PICKLE

• Select fresh apples from the market.

• Wash them thoroughly to remove adhering dust and foreign

materials.

• Cut the apples into equal sized pieces.

• Blanch the apple pieces for 2 minutes at 60°C.

• Immerse the blanched apples pieces in 2% KMS solution for 30

minutes to prevent browning.

• Keep the treated apple pieces in sun for 2 days for drying.

• Heat the measured quantity of mustard oil and cool it.

• Mix the weighed amount of spices in the little of previously

heated and cooled mustard oil.

• Mix the spiced oil with apple pieces.

• Fill the apple pieces along with spiced oil in a sterilized glass jar.

• Add the remaining oil and keep the jar in sun for 7 days.

• Store Apple pickle at ambient temperature.

APPLE PICKLE

Ingredients: Apple pieces (dried), mustard oil, salt, fenugreek powder, rai powder, turmeric powder, red chilli powder, black pepper powder, cumin powder, fennel powder and nigella seeds.

Manufactured by: Pallvi Dhotra

Manufacturing date: 23rd April, 2011.

APPLE PICKLE

SENSORY ANALYSIS

The coded sample of apple pickle is subjected to sensory

evaluation by a panel of 10 judges. The product has been evaluated after

the period of one month, for appearance, flavour, texture and overall

acceptability. The evaluation is carried out by Numerical Scoring Test.

The sample questionnaire was given to panelists and were asked to give

score directly ranging from 30 to 90 for each quality parameter. For

sample questionnaire refer Annexure-I.

PHYSICO-CHEMICAL ANALYSIS

i) pH:

pH was determined by using a digital type pH meter.

ii) Titrable acidity:

Titrable acidity was determined by titrating the sample against

0.1N Sodium Hydroxide (NaOH) solution using phenolphthalein as an

indicator. The formula used for calculating titrable acidity is:

% acidity= V x N x W x 100

W1 x 1000

Where,

V- Titrable volume

N- Normality of NaOH

W- Equivalent weight of NaOH

W1- Weight of the sample

iii) Moisture content:

The moisture content was determined using oven drying method.

The hot air oven was set at 105°C and the sample was dried until it

attained constant weight. The formula used for calculating moisture

content is given below:

% M.C= [(W1-W2)/ (W1-W)] X 100

Where,

W- Weight of empty petriplate in gms.

W1- Weight of petriplate with sample before drying in gms.

W2- Weight of petriplate with sample after drying in gms.

iv) Total ash content:

Ash content was determined by placing the 5 gms of sample in

muffle furnance maintained at 550°C for 5-8 hours. The formula used

for calculating ash content is given below

Ash (%) = Weight of Ash x 100 Weight of Sample

= W3-W1 x 100 W2-W1

Where,

W1- Weight of empty crucible in gms.

W2- Weight of crucible with sample in gms.

W3- Weight of crucible with ash in gms.

CHAPTER – 4

RESULTS AND DISCUSSIONS

The results of the study were interpreted under two main division i.e.

sensory analysis and physico-chemical analysis.

4.1) SENSORY ANALYSIS:

TABLE-II

QUALITY PARAMETER- APPEARANCE

JUDGES SAMPLE SCORE

1

2

3

4

5

6

7

8

9

10

90

90

90

90

90

90

90

90

90

90

TOTALTOTALTOTALTOTAL 900900900900

AVERAGEAVERAGEAVERAGEAVERAGE 90909090

By referring Table-II of sensory analysis for quality parameter- appearance, it

has been found that the sample code 628 i.e. Apple Pickle gets an average

score of 90 which lies in the range of excellent. Therefore, it has been

concluded that sample has an excellent appearance.

TABLE-III

QUALITY PARAMETER-FLAVOUR

JUDGES SAMPLE SCORE

1

2

3

4

5

6

7

8

9

10

90

90

90

80

90

90

90

90

80

90



By referring Table-III of sensory analysis for quality parameter- flavour,

it has been found that the sample code 628 i.e. Apple Pickle gets an

average score of 88 which lies in the range of excellent. Therefore, it has

been concluded that sample has an excellent flavour.

TABLE-IV

QUALITY PARAMETER- TEXTURE

JUDGES SAMPLE SCORE

1

2

3

4

5

6

7

8

9

10

90

80

90

80

80

90

90

90

80

90



By referring Table-IV of sensory analysis for quality parameter- texture,

it has been found that the sample code 628 i.e. Apple Pickle gets an

average score of 88 which lies in the range of excellent. Therefore, it has

been concluded that sample has an excellent texture.

TABLE-V

QUALITY PARAMETER- OVERALL ACCEPTABILITY

JUDGES SAMPLE SCORE

1

2

3

4

5

6

7

8

9

10

90

90

90

90

90

90

90

80

90

90



By referring Table-V of sensory analysis for quality parameter- overall

acceptability, it has been found that the sample code 628 i.e. Apple

Pickle gets an average score of 88 which lies in the range of excellent.

Therefore, it has been concluded that sample had an excellent overall

acceptability.

4.2) PHYSICO-CHEMICAL ANALYSIS:

4.2.1) Physical analysis: -The pH of the sample was determined using a

digital type pH meter and has been found to be 4.0.

4.2.2) Chemical analysis: -

TABLE-VI

RESULTS OF CHEMICAL ANALYSIS

PARAMETERS PERCENTAGE

Titrable acidity 0.6%

Moisture content 59.7%

Total ash content 1.22%

By referring to Table- VI of chemical analysis, it has been found that the

sample has titrable acidity equal to 0.6%, moisture content equal to

59.7% and ash content equal to 1.22%.

CHAPTER – 5

SUMMARY AND CONCLUSION

The project deals with the ‘Preparation and Standardization of

Apple Pickle’. The ‘Apple Pickle’ is prepared by giving apple pieces a

preliminary treatment before making it into a pickle. The preliminary

treatment of apples is carried out. This is done by blanching the apple

pieces for 2 minutes at 60° C and then immersing the pieces into 2%

KMS solution for 30 minutes. The treated apple pieces are sun dried for

2 days. The dried apple pieces are then mixed with mustard oil and the

spices. The product is filled in a sterilized glass jar, and stored for the

completion of pickling process.

The product has been subjected to sensory evaluation by a panel

of 10 judges using numerical scoring test. The product has been

evaluated for appearance, flavour, texture and overall acceptability and

is found to be excellent.

Physico- chemical tests have been conducted for the

determination of the pH, titrable acidity, moisture content and total

ash content. The pH has been found to be 4.0, titrable acidity has been

0.6%, moisture content was calculated to be 59.7% and total ash

content has been calculated to be 1.22%.

Apple pickle is prepared by the lactic acid fermentation of the

apple fruit. Apple pickle is a nutritious product because it gives the

health benefits of apples as well as the spices added to it. It is a good

source of carbohydrates, fiber, proteins, vitamins and minerals. Apple

pickle can be stored for more than 6 months without any noticeable

change in texture and flavour. Hence, it is concluded that Apple pickle

is a product with excellent keeping quality and good nutritive value.

CHAPTER – 6

BIBLIOGRAPHY

• Sivasankar, B. (2002). Vitamins and minerals, Vegetables and Fruits

(2nd ed.), Prentice- Hall of India Pvt. Ltd., p: 83, 84, 272-277

• Jongen, W.M.F. (2005). Health Benefits of Increased fruit and

vegetable consumption, Antioxidants in Apples, Fruit and vegetable

processing: improving quality (2nd ed.), Woodhead Publishing

Limited, Abington, p: 6-11, 34.

• Lal, G., Siddappa, G.S. and Tandon, G.L. (1998). Pickles, Preservation

of fruits and vegetables (2nd ed.), Indian council of agricultural

research, New Delhi, p: 260

• Manay, S. and Shadaksharaawamy, M. (1997). Fruits, Oils and fats in

foods, Spices, Food processing and preservation, Food Facts and

Principles (2nd ed.), New Age International Publishers, New Delhi, p:

188, 317-331, 496.

• McWilliams, M. (2001). Phytochemicals, Foods Experimental

Perspective (4th ed.), Prentice- Hall, New Jersey, p: 4-5, 193, 382-384.

• Mudambi, R.S. and Rajagopal, C. (2001). Dietary Fiber,

Fundamentals of Foods and Nutrition, (4th ed.), New Age

International Publishers, New Delhi, p: 49-55.

• Potter, N.N. and Hotchkiss, H.J. (1996). Harvesting and Processing of

Fruits, Food Science (5th ed.), CBS Publishers and Distributors, New

Delhi, p: 424.

• Pruthi, J.S. (1998). Spices and Condiments (5th ed.), Director National

Book Trust, India, p: 66-67, 109-116, 127-195, 147-151, 174-177, 189-

190, 198-200.

• Rosa, L.A., Alvarez- Parrilla, E. and González- Aguilar, G. (2010). The

contribution of Fruits and Vegetables to human health, Phenolic

Compounds and Dietary Fiber & Associated antioxidants in fruits,

Fruit and vegetable phytochemicals: chemistry, nutritional value,

and stability (1st ed.), Blackwell Publishers, Iowa, p: 5-16, 54-72, 223-

231.

• Sri lakshmi, B. (1997). Fruits and Spices, Food Science (3rd ed.), New

Age International Publishers, New Delhi, p: 200-210, 242-250

• Srivastava, R.P. and Kumar, S. (2002). Fermentation, Fruits and

Vegetables Dehydration and Pickles, Fruits and vegetable

preservation- Principles and practices (3rd ed.), International Book

Distributing Co., Lucknow, p: 148, 235-248.

• Subbulakshmi, G. and Udipi, S.A. (2001). Processing and Preservation

of Fruits, Food Processing and Preservation (1st ed.), New Age

International Publishers, New Delhi, p: 123.

• Tamang, J.P. (1998). Role of Microorganisms in Traditional

Fermented Foods, Journal of Indian Food Industry.17 (3): 162-167.

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• http://www.archive.org/stream/studiesonapplesi00bigerich#page/6/

mode/2up

• http://www.foodreference.com/html/artapples2.html

• http://www.foodreference.com/html/artapples.html

• http://www.foodreference.com/html/a-apple-season.html

• http://www.foodreference.com/html/artcardamom.html

• http://www.foodreference.com/html/artfennel.html

• http://www.foodreference.com/html/a-fennel-sp-angels.html

• http://www.foodreference.com/html/artfenugreek.html

• http://www.foodreference.com/html/a-sneeze-pepper.html

• http://www.foodreference.com/html/a-red-pep-101207.html

• http://www.foodreference.com/html/a-saltofearth-1.html

• http://www.foodreference.com/html/a-saltofearth-2.html

• http://www.foodreference.com/html/a239-turmeric-pickles.html

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mustard-oil/

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apples.html

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apples.html

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apples.html

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• http://www.nigellaseeds.com

• http://www.nutrition-and-you.com/apple-fruit.html

• http://www.nutrition-and-you.com/turmeric.html

• http://www.nutrition-and-you.com/black_pepper.html

• http://www.nutrition-and-you.com/fennel-seed.html

• http://www.nutrition-and-you.com/cumin.html

• http://www.nutrition-and-you.com/fenugreek-seeds.html

• http://www.nutrition-and-you.com/mustard-seeds.html

ANNEXURE

ANNEXURE- I

SAMPLE QUESTIONNAIRE FOR NUMERICAL SCORING TEST

Name: Date:

Product:

Rate the sample according to the following description

SCORE QUALITY DESCRIPTION

90

70

50

30

Excellent

Very Good

Good

Fair

QUALITY PARAMETER SAMPLE CODE

(924)

Appearance

Flavour

Texture

Overall acceptability

Comments:

SIGNATURE

ANNEXURE- II

NUTRITIVE VALUE OF APPLES PER 100 GRAM

NUTRIENTS AMOUNT

Energy 54Kcal

Moisture 83.5g

Carbohydrates 13.81 g

Protein 0.26 g

Total Fat 0.17 g

Cholesterol 0 mg

Dietary Fiber 2.40g

Vitamins

Niacin 0.091 mg

Pantothenic acid 0.061 mg

Pyridoxine 0.041 mg

Riboflavin 0.026 mg

Thiamin 0.017 mg

Vitamin A 54 IU

Vitamin C 4.6 mg

Vitamin E 0.18 mg

Vitamin K 2.2 mcg

Electrolytes

Sodium 1 mg

Potassium 107 mg

Minerals

Calcium 6 mg

Iron 0.12 mg

Magnesium 5 mg

Phosphorus 11 mg

Zinc 0.04 mg

Phyto-nutrients

ß -Carotene 27 mcg

Crypto-xanthin-ß 11 mcg

Lutein-zeaxanthin 29 mcg

SOURCE: http://www.nutrition-and-you.com/apple-fruit.html

ANNEXURE- III

NUTRITIVE VALUE OF FENUGREEK SEEDS PER 100 GRAM

NUTRIENTS AMOUNT

Energy 323 Kcal


Protein 23 g

Fat 6.41 g

Cholesterol 0 mg

Dietary Fiber 24.6 g

Vitamins

Folates 57 mcg

Niacin 1.640 mg

Pyridoxine 0.600 mg

Riboflavin 0.366 mg

Thiamin 0.322 mg

Vitamin A 60 IU

Vitamin C 3 mg

Electrolytes

Sodium 67 mg

Potassium 770 mg

Minerals

Calcium 176 mg

Copper 1.110 mg

Iron 33.53 mg

Magnesium 191 mg

Manganese 1.228 mg

Phosphorus 296 mg

Selenium 6.3 mcg

Zinc 2.50 mcg

SOURCE: http://www.nutrition-and-you.com/fenugreek-seeds.html

ANNEXURE- IV

NUTRITIVE VALUE OF TURMERIC PER 100 GRAM

NUTRIENTS AMOUNT

Energy 354 Kcal


Protein 7.83 g

Fat 9.88 g

Cholesterol 0 mg

Dietary Fiber 21 g

Vitamins

Folates 39 mcg

Niacin 5.140 mg

Pyridoxine 1.80 mg

Riboflavin 0.233 mg

Vitamin A 0IU

Vitamin C 25.9 mg

Vitamin E 3.10 mg

Vitamin K 13.4 mcg

Electrolytes

Sodium 38 mg

Potassium 2525 mg

Minerals

Calcium 183 mg

Copper 603 mcg

Iron 41.42 mg

Magnesium 193 mg

Manganese 7.83 mg

Zinc 4.35 mg

SOURCE: http://www.nutrition-and-you.com/turmeric.html

ANNEXURE- V

NUTRITIVE VALUE OF BLACK PEPPER PER 100 GRAM

NUTRIENTS AMOUNT

Energy 255 Kcal

Carbohydrates 64.81g

Protein 10.95 g

Fat 3.26g


Vitamins

Choline 11.3 mg

Folic acid 10 mcg

Niacin 1.142 mg

Pyridoxine 0.340 mg

Riboflavin 0.240 mg

Thiamin 0.109 mg

Vitamin A 299 IU

Vitamin C 21 mg

Vitamin E 4.56 mg

Vitamin K 163.7 mcg

Electrolytes

Sodium 44 mg

Potassium 1259 mg

Minerals

Calcium 437 mg

Copper 1.127 mg

Iron 28.86 mg

Magnesium 194 mg

Manganese 5.625 mg

Phosphorus 173 mg

Zinc 1.42 mg

Phyto-nutrients

Β- Carotene 156 mcg

Lycopene 6 mcg

SOURCE: http://www.nutrition-and-you.com/black_pepper.html

ANNEXURE- VI

NUTRITIVE VALUE OF CUMIN PER 100 GRAM

NUTRIENTS AMOUNT

Energy 375 Kcal


Protein 17.8 g

Fat 22.27g

Cholesterol 0 mg

Dietary Fiber 10.5g

Vitamins

Folates 10 mcg

Niacin 4.58 mg

Pyridoxine 0.435 mg

Riboflavin 0.32 mg

Thiamin 0.628mg

Vitamin A 1270 IU

Vitamin C 7.7mg

Vitamin E 3.3 mg

Vitamin K 5.4 mcg

Electrolytes

Sodium 1788 mg

Potassium 68 mg

Minerals

Calcium 931 mg

Copper 0.867 mg

Iron 66.36mg

Magnesium 366 mg

Manganese 3.3 mg

Phosphorus 499 mg

Zinc 4.8 mg

Phyto-nutrients

ß -Carotene 762 mcg


SOURCE: http://www.nutrition-and-you.com/cumin.html

ANNEXURE- VII

NUTRITIVE VALUE OF FENNEL PER 100 GRAM

NUTRIENTS AMOUNT

Energy 345 Kcal


Protein 15.80 g

Fat 14.87 g

Cholesterol 0 mg


Vitamins

Niacin 6.050 mg

Pyridoxine 0.470 mg

Riboflavin 0.353 mg

Thiamin 0.408 mg

Vitamin C 21 mg

Vitamin A 135 IU

Electrolytes

Sodium 88 mg

Potassium 1694 mg

Minerals

Calcium 1196 mg

Copper 1.067 mg

Iron 18.54 mg

Magnesium 385 mg

Manganese 6.533 mg

Phosphorus 487 mg

Zinc 3.70 mg

SOURCE: http://www.nutrition-and-you.com/fennel-seed.html

ANNEXURE- VIII

NUTRITIVE VALUE OF RED CHILLI PER 100 GRAM

NUTRIENTS AMOUNT

Energy 318 Kcal


Protein 12.01 g

Fat 17.27 g


Vitamins

Folates 106 mcg

Niacin 8.701 mg

Pyridoxine 2.450 mg

Riboflavin 0.919

Thiamin 0.328 mg

Vitamin A 41610 IU

Vitamin C 76.4 mg

Vitamin E 29.83 mg

Vitamin K 80.3 mg

Electrolytes

Sodium 30 mg

Potassium 2014 mg

Minerals

Calcium 148 mg

Copper 0.373 mg

Iron 7.80 mg

Magnesium 152 mg

Manganese 2.00 mg

Phosphorus 293 mg

Selenium 8.8 mcg

Zinc 2.48 mg

Phyto-nutrients

ß- Carotene 21840 mcg

ß- Cryptoxanthin 6252 mcg

SOURCE: http://www.nutrition-and-you.com/cayenne-pepper.html

ANNEXURE- IX

NUTRITIVE VALUE OF BROWN MUSTARD SEEDS PER 100 GRAM

NUTRIENTS AMOUNT

Energy 508 Kcal


Protein 26.08 g

Fat 36.24 g


Vitamins

Folates 162 mcg

Niacin 4.733 mg

Pantothenic acid 0.810 mg

Pyridoxine 0.397 mg

Riboflavin 0.261 mg

Thiamin 0.805 mg

Vitamin A 31 IU

Vitamin C 7.1 mg

Vitamin E 19.82 mg

Vitamin K 5.4 mcg

Electrolytes

Sodium 13 mg

Potassium 738 mg

Minerals

Calcium 266 mg

Copper 0.645 mg

Iron 9.21 mg

Magnesium 370 mg

Manganese 2.448 mg

Selenium 208.1 mcg

Zinc 6.08 mg

Phyto-nutrients

ß- Carotene 18 mcg


SOURCE: http://www.nutrition-and-you.com/mustard-seeds.html

ANNEXURE- X

NUTRITIVE VALUE OF NIGELLA SEEDS PER 100 GRAM

NUTRIENTS AMOUNT

Energy 531 kcal

Protein 20.8 g

Thiamin 1.5 mg

Riboflavin 0.1 mg

Pyridoxine 0.5 mg

Niacin 5.7 mg

Calcium 185.9 mg

Iron 10.5 mg

Copper 1.8 mg

Zinc 6 mg

SOURCE: http://www.kalonji-oil.com/kalonji-seeds.html

project on apple pickle

Education

nutritive value of apples

nutritive value of black

nutritive value of turmeric44v

nutritive value of fenugreek

nutritive value of cumin

nutritive value of fennel

members of food science

highnutritive value