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Preparation of Mixed Oil Pickling Using Capsicum, Green Chilli and Carrot

M. M. MOLLA
Post Harvest Technology Section, HRC, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

T.A.A.NASRIN
Post Harvest Technology Section, HRC, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

M. ALAMGIR HOSSAIN
Post Harvest Technology Section, HRC, Bangladesh Agricultural Research Institute, Gazipur, Bangladesh

Abstract/ Executive Summary:

The study was conducted at Post Harvest Technology Section, HRC, BARI, Gazipur during 2006-2007 to find out a suitable formulation for preparation of mixed oil pickling using capsicum, green chilli and carrot. Three types of mixed oil pickling formulation viz. mature capsicum + green chilli + paste carrots (T₁), ripen capsicum + green chilli + paste carrots (T₂) and immature capsicum + green chilli + paste carrots (T₃) were prepared using varying proportions of capsicum, green chilli and paste carrots. The prepared mixed oil pickles were packed in glass bottle with lug cap. The fresh ingredients and stored pickles were analyzed for nutritional composition. Among the formulation mature capsicum + green chilli + paste carrots (T₁₎ performed the best according to the taste testing panel using sensory attributes comprised colour, flavour, consistency and overall acceptability along with 9-point hedonic scale. Recorded data were analyzed statistically. After 120 days storage periods the nutritional content found little deviation from the fresh ingredients of mentioned formulation. Therefore, it is recommended for prepare mixed oil pickling mature capsicum + green chilli + paste carrots (T₁) which may be stored up to 120 days.

Keywords: Pickling, Vitamin-C, Pro-vitamin-A ,Casicum, Carrot

Location: Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

Start Date: 00-00-2006

End Date: 00-00-2007

Program Area: Postharvest and Agro-processing

Commodity: Pickle

Objectives:

To prepare mixed oil pickles from capsicum and green chilli
To investigate the acceptability of the products.

Methodology:

The experiment was conducted in the laboratory of Post-harvest Technology Section, Horticulture Research Centre (HRC) of the Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur. Three stage of capsicum i.e. immature (green), mature (pale green with light yellow color at the bottom of the capsicum) and ripen (fully colored), carrots, green chilli, acetic acid, salt and other spices were used in the experiment. Carrot was procured from the local market. Capsicum was collected from the field. Formulation different oil pickling: Three types of oil pickling were formulated as follows: Mature capsicum + green chilli + paste carrots (T₁) Ripen capsicum + green chilli + paste carrots (T₂) Immature capsicum + green chilli + paste carrots (T₃). Analysis of mixed oil pickle: The mixed oil pickles were analyzed for its vitamin-C and pro-vitamin-A was determined according to Ranganna (1991). Sensory evaluation of mixed oil pickling: Sensory evaluations of all the formulated mixed oil pickling were done by taste testing panel. The taste testing panel was consisted of ten judges. They were asked to evaluate colour, flavour of green chilli and capsicum, consistency and over all acceptability of the product by a scoring rate on a 9- point hedonic scale. 9=Like extremely, 8=Like very much, 7=Like moderately, 6=Like slightly, 5=Neither like nor dislike, 4=Dislike slightly, 3=Dislike moderately, 2=Dislike very much and 1=Dislike extremely. The different preferences as indicated by scores were evaluated by statistical methods. The analysis of variance method was used for this evaluation. The difference was quantified by Duncan’s Multiple Range Test. The procedures of MSTAT were used for statistical analysis. Storage studies: Prepared mixed oil pickling was stored at room temperature (28-32⁰C). The different parameters for storage studies of mixed oil pickling were observed at a 30 days of interval

Source of Information: J Agric Rural Dev 5(1&2), 52-57, June 2007 ISSN 1810-1860

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study indicates that formulation mature capsicum+ green chilli + paste carrots (T₁) showed best results compared to other formulations. Carrot, capsicum and green chilli can be easily processed into mixed oil pickling in rural areas where modern facilities of processing do not exist. The developed process of preparation of mixed oil pickling of these perishable crops can be acceptable also for home processes and food industries. At the grower’s level, establishment of small processing centers can utilize the commodities in production season to make the products for selling during off seasons to bring economic benefits to them.

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