MIXED FERMENTED VEGETABLES PICKLE

MIXED FERMENTED VEGETABLES PICKLE.

Vegetables play an important role to supply balanced diet particularly from micronutrient point of view. It is the main component of human food that supplies protein, carbohydrates, fats and oils, vitamin and minerals, which are essential for body building and keeps body active. At present, the country is producing 52.5 million tones fruits and vegetables. It is worthwhile to mention that the loss of fruits and vegetables during handling, transportation and storage is estimated at 25% to 30% due in inadequate infrastructure required for extending storage life. Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. In recent years, the consumption of carrot and its products have increased steadily due to their recognition as an important source of natural antioxidants besides, anticancer activity of β-carotene being a precursor of vitamin A. Green chilli (Capsicum frutescens L.) is a good source of plant derived chemical compounds that are known to have disease preventing and health promoting properties. Fresh chillies are an excellent source of vitamin A, tocopherol and ascorbic acid as well as neutral and acidic phenolic compounds
which are important antioxidants. Brinjal (Solanum melongena L.) is low in calories and fats, contains mostly water, some protein, fiber and carbohydrates. It is a good source of minerals and vitamins and is rich in total water soluble sugars, free reducing sugars, amide proteins among other nutrients. Brinjal is known to have ayurvedic medicinal properties and is good for diabetic patients and high blood pressure.

Fermentation is the oldest method of pickling, where a naturally occurring bacterium transforms the sugars present in the ingredient into an acid, and though they take as many as five weeks to cure, they last up to 2 years. They have a very sharp flavor and their texture is somewhat softer than other types. Fermentation is the controlled decomposition of food. In the case of fermented pickles, salt controls the pickle’s texture, limits unwanted microorganisms, and ensures ingredients. Fermentation is the best process for growing acidity in fruits and vegetables. The nature of fermentation will depend upon the nature of food, the types of microorganism present and environmental conditions affecting their growth and metabolic patterns. Commercially, fermentation of vegetables can be done by sodium chloride (NaCl) brines. NaCl serves two primary functions in the preservation of vegetable fermentation; it regulates the type of microbial activity, and it prevents softening and other degradative changes in the tissues. Fermentation of vegetables not only improves their flavor but also make them more nutritious and easier to digest.

Firstly fresh green chilli, carrot and brinjal is separated from panicle and wash thoroughly remove undesirable portions and cut into pieces. Then separate carrot, green chilli and brinjal and keep in salt solutions.

Carrot, green chilli and brinjal pl separately in 10% salt solution and the concentration is maintained during the first week. This salt concentration is increase 1% a week. Therefore, until 16% salt concentration is reach (9g salt was add per 100 g of sample per day) and the salt concentration maintain up to the completion of fermentation. The sample is stirr daily to protect spoilage by yeast and molds. The complete fermentation takes place after 49, 25 and 30 days, respectively, for carrot, green chilli and brinjal.

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