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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 9  |  Page No.: 742 - 752

Studies on Development of Protein Rich Germinated Green Gram Pickle and its Preservation by using Class One Preservatives

V. Puranik, V. Mishra, Neelam Singh and G.K. Rai    

Abstract: Green gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has low shelf life of two to three days at room temperature, hence to enhance the shelf life of germinated green gram, a protein rich value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. To consider all the responses simultaneously for optimization, the RSM was used to compromise optimum conditions and it was found that the sensory scores were 7.4, 7.6, 7.8 and 7.9 for colour, flavour, texture and overall acceptability corresponding to optimum conditions. Pickle having composition 6ml vinegar, 4 g salt, 16 mL oil and 7 g garlic per 50 g pickle was found optimum. Triplicate samples were prepared using the optimum conditions and were evaluated for all the responses. Corresponding values for colour, flavour, texture and overall acceptability were 7.6, 8.6, 7.8 and 8.1, respectively which were comparatively higher than the predicted values. Therefore the said formulation was recommended for pickle. From the storage study of optimized pickle at room temperature for shelf life prediction, it was found that the pickle can be stored effectively for 60 days at room temperature without any significant change in the quality attributes of the pickle. Germinated green gram pickle is found nutritious in terms of high protein and fiber when compare with the germinated green gram. The protein rich pickle can be preserved by using oil and salt as a preservative up to two months at ambient temperature without any significant change in the sensory attributes of the pickle. Further study of effect of storage conditions on storage stability of protein rich pickle is required.

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