PROTOCOL FOR PREPARATION AND PRESERVATION OF WOOD APPLE PICKLES.B. SUMA, KIRANKUMAR GORABAL, MANJULA KARADIGUDDI, K.H. NATARAJA AND SACHINKUMAR T. NANDIMATHAbstract The wood apple pickle was prepared by using eight recipes which includes, two levels of sugar (50 and 100g), salt (100 and 200g) and spice mixture (10 and 15g). Significant differences were observed with respect to physico-chemical and organoleptic quality parameters between the recipes. During the storage of three months, the chemical constituents viz., total soluble solids (TSS) and titratable acidity were found to increase marginally from 18.59 to 18.71oB and 2.28 to 2.67 per cent, respectively whereas, moisture, pH, ascorbic acid, crude fibre and overall acceptability scores were decreased from 56.09 to 49.44 per cent, 3.41 to 3.35, 6.99 to 3.19 mg/100g and 3.26 to 3.21 per cent, 7.37 to 7.46, respectively. The results of the organoleptic evaluation indicated that the wood apple pickle prepared with recipe containing, wood apple pickle prepared from recipe containing 1000 g pulp + 100/200 g salt + 100 g sugar + 15 g spice mixture was found superior in their acceptability than other recipes throughout the study. |