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Processing of Pickles from Mango, Tomato and Green Chillies

S.M. Fazlul Hoque
Department of Food Technology and Rural Industries, Bangladesh Agricu ltural University, Myrnensigh.

Abstract/ Executive Summary:

The study was conducted on the processing of different pickles from mangoes, tomatoes, chillies and mixed vegetables. The processed mango, tomato, chilli and mixed vegetable pickles were analyzed for moisture, ash, total sugar total soluble solids. pH, acidity and vitamin C. The commercially low priced mango, tomato,chilli and mixed vegetables were used for the preparation of pickles. Five different samples of each variety of pickles were prepared. Garlic zinger, vinegar, salt and other spices were used to improve the taste of the pickles. The sensory evaluation revealed that all the samples except the samples prepared without no salt had the highest acceptability. The samples prepared without salt, no spices and covering oil were "disliked". The mango and chilli pickles were in good condition up to 4 months of storage and rest of the pickle samples were in good condition only for 1 month of storage at room temperature.

Keywords: Processing, Mango,Tomato,Green chllies

Location: Department of Food Technology and Rural Industries, Bangladesh Agricu ltural University, Myrnensigh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Chilli, Mango, Tomato

Objectives:

1. To develop process for preparation of pickles from mango, tomato and green chillies.

2. To assess the effect of processing and preservatives on keeping quality of pickles.

3. Taste panel evaluation of processed products.

4.To assess the she!f- life.of processed ·pickles.

Methodology:

Mangoes, tomatoes, chillies, vegetables, spices and other raw materials were collected from local market. The experiments were conducted in the laboratory of the department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.3.2 Methods:3.2.1 Green and ripe mango pickles Processing:- Sound mangoes were selected washed and peeled. The fruits were cut into slices deeped into brine containing sodium chloride solution overnight and drained. All the ingredients were mixed with the prepared mango slices and boiled. Vinegar was added at the latest stage of boiling and boiling continued. The material thus prepared was cooled, preservative was added in some samples and filled into sterilized bottles. Boiled and cooled mustard oil was used as covering into some samples. Sealed bottles were stored at ambient temperature for further investigation.

Source of Information: Department of Food Technology and Rural Industries, Bangladesh Agricu ltural University, Myrnensigh

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The samples prepared without salt, no spices and covering oil were "disliked". The mango and chilli pickles were in good condition up to 4 months of storage and rest of the pickle samples were in good condition only for 1 month of storage at room temperature.

Knowledge Management: Journal