Standardization of Recipe of Barbados Cherry Pickle

Main Article Content

Arghya Mani
Venkata Satish Kuchi
Surajit Mitra
A. K. Banik
Ivi Chakraborty
Satyabrata Das
F. K. Bauri

Abstract

Aim: Barbados cherry is a fruit with magical amount of Vitamin C in it. But the main problem with the fruit is a very low ambient storage life of just 1-2 days. After which the fruit start decaying. Even the loss in nutrients and phytochemicals commence 4-5 hours after harvest. Hence there is a need to preserve the fruit for availing long term benefits of the fruit. Among all processed product, pickling is a very important and stable method of preservation.

Design: Completely Randomized Block Design.

Methodology: Till now recipe standardization of Barbados cherry pickle is not yet                  documented. In our products prepared with 4 recipee, 2 each with pickling in oil and pickling in water.

Results: The oil picked fruits were having highest amount of vitamin C was retained in Recipe 2 (T2) and Recipe 1 (T1) even after 6 months of storage. Total plate count after 6th month of storage was also low in Recipe 2 (T2) and Recipe 1 (T1). In terms of organoleptic property the best pickle with good flavour, remarkable taste, outstanding texture, brilliant consistency and high overall acceptability was in Recipe 2 (T2) and Recipe 1 (T1).

Conclusion: Hence Recipe 2 (T2) can be successfully used for commercial preparation of Barbados cherry pickle.

Keywords:
Tropical cherry, barbados cherry, malpighia, pickle, recipe standardization

Article Details

How to Cite
Mani, A., Kuchi, V. S., Mitra, S., Banik, A. K., Chakraborty, I., Das, S., & Bauri, F. K. (2020). Standardization of Recipe of Barbados Cherry Pickle. European Journal of Nutrition & Food Safety, 12(4), 43-50. https://doi.org/10.9734/ejnfs/2020/v12i430217
Section
Original Research Article

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