1. 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)
2. 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
3. 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
4. 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
5. 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
6. LIST OF FIGURES AND TABLES
S.NO TITLE PAGE NO.
FIGURES
I. FLOW SHEET FOR THE PRE 24
TREATMENT OF APPLES
II. FLOW SHEET FOR THE 25
PREPARATION OF APPLE PICKLE
TABLES
I. STANDARDIZATION OF RECIPE FOR 23
APPLE PICKLE PER 500 GRAMS
II. RESULT OF SENSORY ANALYSIS: 30
APPEARANCE
III. RESULT OF SENSORY ANALYSIS: 31
FLAVOUR
IV. RESULT OF SENSORY ANALYSIS: 32
TEXTURE
V. RESULT OF SENSORY ANALYSIS: 33
OVERALL ACCEPTABILITY
VI. RESULT OF CHEMICAL ANALYSIS 34
v
7. ANNEXURE
S.NO TITLE PAGE NO.
I. SAMPLE QUESTIONNAIRE FOR THE 41
NUMERICAL SCORING TEST
II. NUTRITIVE VALUE OF APPLES 42
III. NUTRITIVE VALUE OF FENUGREEK 43
IV. NUTRITIVE VALUE OF TURMERIC 44
V. NUTRITIVE VALUE OF BLACK 45
PEPPER
VI. NUTRITIVE VALUE OF CUMIN 46
VII. NUTRITIVE VALUE OF FENNEL 47
VIII. NUTRITIVE VALUE OF RED CHILLI 48
IX. NUTRITIVE VALUE OF BROWN 49
MUSTARD SEEDS
X. NUTRITIVE VALUE OF NIGELLA 50
SEEDS
vi
9. 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
10. 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.
11. 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
12. 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.
13. 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
14. provided by apple fruits, pickle prepared from apples will have a good
nutritional and medicinal value.
15. 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.
17. 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.
18. 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.
19. 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
20. 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.
22. 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. Apple is one
of the most ubiquitous foods in the annals of mankind. The health
benefits of apples are because of the presence of phytonutrients named
quercetin, epicatechin and procyanidin, as well as the vitamins and
,
minerals. Phytonutrients found in apples protects the brain from
hytonutrients appl
diseases such as Alzheimer’s and Parkinson’s disease Quercetin is a
disease.
natural anti-inflammatory and anti-allergen. Epicatechin and other
inflammatory
catechins reduce plaque build-up in the arteries. Procyanidin is
educe build up
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-glycemic food
low
and therefore do not cause a rapid rise in blood sugar. Apples contain
blood
natural fibrous chemical called pectin, which limits the amount of fat
23. absorbed by body cells and is good for cleansing the liver. Apple
ing
reduces the risk of obesity, diabetes, unhealthy cholesterol levels, heart
disease, inflammatory bowel disease, ulcerative colitis, hemorrhoids,
ory
diverticulitis and many other disorders of the intestinal tract.
3.1.2 FENUGREEK
Botanical name: - Trigonella foenumgraecum
Vernacular name: - Methi Dana
Fenugreek is an annual herb native to
Mediterranean and Western Asia. Fenugreek
seed whole or powdered is used as a spice in pickles in India. Fenugreek
seeds have been found to contain protein, vitamin C, niacin and
potassium. Non-starch polysaccharides which constitute fiber content
starch which
of the fenugreek include saponins, hemicelluloses, mucilage, tannins
and pectin. These compounds help lower blood LDL-cholesterol. They
. LDL cholesterol.
also bind to toxins in the food and help to protect the colon mucus
membrane from cancers causing toxins. In addition, fiber in the seeds
help to lower the rate of glucose absorption in the intestines thus
controls blood sugar levels.
In India and China fenugreek has been used to treat arthritis,
asthma, bronchitis, improve digestion, maintain a healthy metabolism,
24. cure skin problems, treat sore throat, and cure acid reflux. Fenugreek
throat,
seed contains phytonutrients, which gives fenugreek seeds medicinal
properties. Fenugreek seed helps to lower the blood glucose and
enugreek
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
inflammatory
medicine. The medicinal properties of turmeric are attributed to
phytochemicals known as curcuminoids. Additional health benefits of
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
edic
everyday problems such as indigestion and flatulence, as well as more
serious problems such as arthritis, Alzheimer's disease, cancer,
Alzheimer's
25. diabetes, high cholesterol, pyrosis, jaundice, liver disor
, disorders, and
menstrual disorders. Turmeric can also be applied topically to reduce
inflammation and to relieve wounds, cuts, and bruises. It is very rich
source of many essential vitamins such as pyridoxine choline, niacin
pyridoxine,
and riboflavin that are essential for optimum health. Turmeric contains
f
very good levels of vitamin C, which is a powerful natural anti
antioxidant
and helps the body to develop immunity against infectious agents,
helps to fight type-1 diabetes and remove harmful free oxygen radicals
1
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 Piperaceae family and
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 is one of the
. pepper
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 food. It is a source of iron,
26. potassium, manganese, vitamin C, vitamin K and dietary fiber. Black
,
pepper is a very good anti-inflammatory agent.
anti
Black pepper increases the hydrochloric acid secretion in stomach
and thus, helps in digestion of food. Proper digestion is essential to
.
avoid diarrhoea and constipation. In Ayurveda, pepper is added in
tonics for cold and cough. Pepper gives relief from sinusitis and nasal
congestion. The antibacterial property of black pepper helps to fight
against infections, insect bites etc. Black pepper also helps avoid
lack
gangrene. It is also good in hernia, hoarseness and insect bites. It
. bites
relieves joint pain. It is used to treat tooth decay and toothache. In
t toothache
ancient times, pepper was also used to treat eye problems
problems.
3.1.5 CUMIN
Botanical name: - Cuminum cyminum
Vernacular name: - Zeera
Cumin belongs to family Apiaceae and
is extensively used in culinary in Indian
Subcontinent and some other Asian, African and Latin American
countries, as a condiment or spice. Cumin seeds are rich in iron and are
thought to stimulate the secretion of enzymes from the pancreas which
27. can absorb nutrients into the system. It has also been shown to boost
the power of the liver's ability to detoxify the human body Cumin
body.
seeds are an excellent source of dietary fiber. Its seeds contain many
health benefiting essential oils such as cuminaldehyde (4-
isopropylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazi
propylbenzaldehyde), butylpyrazine, 2-
ethoxy-3-isopropylpyrazine, and 2-methoxy 3-methylpyrazine.
isopropylpyrazine, 2 methylpyrazine.
Cumin is extremely good for digestion related problems. Cumin is
a carminative i.e. relieves from gas troubles and thereby improves
digestion and appetite. Cumin is very rich in iron and can be a
appetite
nutritious additive to daily diet for anemic people. It also contains very
ve
good amounts of B-complex vitamins such as thiamin, vitamin B6,
complex
niacin, riboflavin, and other vital antioxidant vitamins like vitamin E,
iboflavin, antioxidant
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, antioxidants, dietary fiber,
alth antioxidants,
28. minerals like manganese, potassium, magnesium, calcium, iron
selenium, zinc and cop
copper and vitamins like vitamin A, vitamin E,
itamin
vitamin B- complex and vitamin C. Fennel seeds contain numerous
flavonoids like kaempferol and quercetin. Fennel stimulates secretion
.
of digestive and gastric juices, reduces inflammation of stomach and
intestines and facilitates proper absorption of nutrients from the food.
It also has anti acidic (basic) properties and is extensively used in
antacid preparations. It is an appetizer too. Fennel is most popular as
an anti flatulent, due to the carminative properties of Aspartic acid
found in fennel. Fennel has a diuretic effect and helps to reduce
problems of water retention.
3.1.7 RED CHILLI POWDER
Botanical name: - Capsicum annum
Vernacular name: - Lal mirch
Red chilli powder is the ground, dried fruit of one or more
varieties of red chilli pepper Red chillies have vitamin C and Vitamin A,
i pepper. es
which are powerful antioxidant. These antioxidants destroy free radical
antioxidant.
present in the body. Usually, these free radicals may travel in the body
.
and cause huge amounts of damage to cells. These free radicals could
damage nerve and blood vessel in diabetes. The antioxidants present in
29. the red chilli wipe out the free radicals that could build up cholesterol
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 increases supply nutrients to the tissues. It also acts
increases
as gastrointestinal detoxicants helping in digestion of food. Red chillies
act as antioxidant; they bring fresh blood to the site of the infection.
The fresh blood fights infection. The white blood cells and leukocytes
present in the fresh blood fights viruses.
3.1.8 SALT
Chemical name: - Sodium Chloride
Vernacular name: - Namak
Salt 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 animal life
.
in small quantities, but is harmful to animals and plants in excess. Salt
is one of the oldest, most ubiquitous food seasonings and salting is an
ubiquitous
important method of food preservation. The taste of salt (saltiness) is
one of the basic human tastes.
tastes
30. Salt regulates the texture, mouthfeel and juiciness of a product. It
is a well known class I preservative and fulfils a critical anti
preservative antimicrobial
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 juncea
Vernacular name: - Rai
Brown mustard seeds are seeds of
mustard plant, Brassica juncea which
belongs to family Brassicaceae The plant are
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. Brown
mustard seeds are an excellent source of essential B-complex vitamins
complex vitamins,
vitamin A, vitamin K and minerals like calcium, iron, copper,
magnesium and manganese
manganese.
31. 3.1.10 NIGELLA SEEDS
Botanical name: - Nigella sativa
Vernacular name: - Kalonji
Nigella seeds are small black seeds grown on bushes of plant
Nigella sativa, which are grown widely through India. Nigella
,
seeds have a pungent bitter taste and smell. Nigella seeds are used as
both flavouring, added to a variety of traditional foods, and as an herbal
remedy for a variety of ailments. Nigella seeds are known to have many
healing properties including migraine, chronic colds, palpitations,
alopecia, asthma, bee stings, paralysis, amnesia, skin disorders, ear-ache
and respiratory diseases. They are a source of poly unsaturated fatty
acids and help to regulate metabolism, balance insulin levels, regulates
gulate
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 Mustard oil is
nigira.
considered to be oil that has low saturated fats as
32. 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.
33. 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%
34. 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
35. 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
36. 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.
37. 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.
39. 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
40. 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:
41. 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.
43. 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 90
2 90
3 90
4 90
5 90
6 90
7 90
8 90
9 90
10 90
TOTAL 900
AVERAGE 90
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.
44. TABLE-III
QUALITY PARAMETER-FLAVOUR
JUDGES SAMPLE SCORE
1 90
2 90
3 90
4 80
5 90
6 90
7 90
8 90
9 80
10 90
TOTAL 880
AVERAGE 88
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.
45. TABLE-IV
QUALITY PARAMETER- TEXTURE
JUDGES SAMPLE SCORE
1 90
2 80
3 90
4 80
5 80
6 90
7 90
8 90
9 80
10 90
TOTAL 860
AVERAGE 86
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.
46. TABLE-V
QUALITY PARAMETER- OVERALL ACCEPTABILITY
JUDGES SAMPLE SCORE
1 90
2 90
3 90
4 90
5 90
6 90
7 90
8 80
9 90
10 90
TOTAL 890
AVERAGE 89
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.
47. 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%.
49. 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
50. 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.
52. 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.
53. • 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.
WEBSITES CITED:
57. ANNEXURE- I
SAMPLE QUESTIONNAIRE FOR NUMERICAL SCORING TEST
Name: Date:
Product:
Rate the sample according to the following description
SCORE QUALITY DESCRIPTION
90 Excellent
70 Very Good
50 Good
30 Fair
QUALITY PARAMETER SAMPLE CODE
(924)
Appearance
Flavour
Texture
Overall acceptability
Comments:
SIGNATURE
58. 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
59. 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
60. ANNEXURE- III
NUTRITIVE VALUE OF FENUGREEK SEEDS PER 100 GRAM
NUTRIENTS AMOUNT
Energy 323 Kcal
Carbohydrates 58.35 g
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
61. 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
62. ANNEXURE- IV
NUTRITIVE VALUE OF TURMERIC PER 100 GRAM
NUTRIENTS AMOUNT
Energy 354 Kcal
Carbohydrates 64.9 g
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
64. 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
Dietary Fiber 26.5 g
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
66. ANNEXURE- VI
NUTRITIVE VALUE OF CUMIN PER 100 GRAM
NUTRIENTS AMOUNT
Energy 375 Kcal
Carbohydrates 44.24 g
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
68. ANNEXURE- VII
NUTRITIVE VALUE OF FENNEL PER 100 GRAM
NUTRIENTS AMOUNT
Energy 345 Kcal
Carbohydrates 52.29 g
Protein 15.80 g
Fat 14.87 g
Cholesterol 0 mg
Dietary Fiber 39.8 g
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
70. ANNEXURE- VIII
NUTRITIVE VALUE OF RED CHILLI PER 100 GRAM
NUTRIENTS AMOUNT
Energy 318 Kcal
Carbohydrates 56.63 g
Protein 12.01 g
Fat 17.27 g
Dietary Fiber 27.2 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
71. 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
72. ANNEXURE- IX
NUTRITIVE VALUE OF BROWN MUSTARD SEEDS PER 100 GRAM
NUTRIENTS AMOUNT
Energy 508 Kcal
Carbohydrates 28.09 g
Protein 26.08 g
Fat 36.24 g
Dietary Fiber 12.2 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
73. 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
Lutein-zeaxanthin 508 mcg
SOURCE: http://www.nutrition-and-you.com/mustard-seeds.html
74. 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
