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Processing and Preservation of Okra Pickle

M. M. Hosain
Faculty of Agro-industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

R. Jannat
Faculty of Agro-industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

M. M. Islam
Assistant Professor
Department of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

M. K. U. Sarker
Professor
Dept. of Agricultural and Industrial Engineering,Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

Abstract/ Executive Summary:

The fresh okras were analyzed for proximate composition whereas the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. The proximate composition fresh okra was moisture 87.5%, ash 0.89%, total solid 18%, vitamin-C 11.1 mg/100g. According to the processing method, the compositions of developed pickles were different. The range of moisture content varied from 59.28% to 69.20% for pickle in sugar, oil and combination of both. Since sugar and salt were used, resulting losses in moisture content were observed in all the samples. Vitamin-C content was decreased or lost by oxidation and heat following first-order kinetics which states that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria) were high in pickles which was processed in sugar and low which was processed in oil and oil-sugar mixed, respectively. The acceptability of processed pickles was organoleptically evaluated by the panelists using 1-9 hedonic scale assigned marks for colour, flavour, texture and overall acceptability. The test score indicated that among three samples, the pickle which was processed in sugar and oil mixed (sample-3) was the most acceptable. Storage studies were carried out for up to six months at room temperature (27ºC-33ºC) at an interval of 1 month up to first 2 months and at an interval of 2 months for the consecutive 4 months. The result showed that moisture content decreased slightly with time. All the pickles became softer with the passing of time.

Keywords: Okra pickle, Processing, Preservation

Location: The laboratory of the Department of Food Processing and Preservation, Department of Food Engineering and Technology and the Department of Food Science and Nutrition under the Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Okra

Objectives:

To asses the proximate composition of fresh okra and okra pickles, processing of okra pickles with different recipes,
To study the self life in two different temperatures (room and refrigeration) and
To asses the overall acceptability of the processed pickles.

Methodology:

The study was conducted in the laboratory of the Department of Food Processing and Preservation, Department of Food Engineering and Technology and the Department of Food Science and Nutrition under the Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The Okra and other raw materials were collected from local market. The glass bottles and other chemicals required for processing of products were used from the laboratory. Fresh okra had washed thoroughly and these were cut into small pieces up to 0.5-1 inch. Then the okra was blanching at 75ºC for 15 minutes. After proper processing they were filled into glass jars and pieces of okra was become soft and turned into light brown. The experiment was conducted with 3 (three) samples which are as follows :

Sample-1 (101) : Okra pickle with oil and sugar mixed based.

Sample-2 (202) : Okra pickle with sugar based.

Sample-3 (303) : Okra pickle with oil based.

The scale was arranged such that:

9 = Like extremely, 8 = Like very much, 7 = like moderately, 6 =like slightly, 5 = Neither like or dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2 = Dislike very much and 1 = Dislike extremely. The results were evaluated by Analysis of variance and Duncan’s New Multiple Range Test Procedures of the Statistical Analysis System.

The pickles were stored at room temperature. The different parameters of assessing the deterioration of the products were observed at a regular interval of 1 month up to two months and at an interval of two months for the next four months. The colour, flavour, texture, moisture content, acidity and visual fungal growth etc. were observed up to the whole storage periods.

Source of Information: Progress. Agric. 21(1 & 2): 215–222, 2010 ISSN 1017-8139

Article Link (Online Journal): http://www.banglajol.info/index.php/PA/article/view/16777/11800

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Okras are mainly used as vegetables but like other developed countries they may be turned to delicious and salad crops. During growing season farmers are bound to sell their produce at a very low price. But if farmers can preserve their produce by effective and economic way, they will be able to get proper price and encouraged to maximize production. Processing and preservation by pickling may be used for large scale and small industries. Commercial and home scale processing by pickling may also be effective. Thus, a large number of skilled and semi-skilled, even unskilled persons would be employed in the relevant industries, which will help to remove unemployment problem of our country. Processed products can be sold at high price in off-season in both local and foreign exchange which will enrich our national economy. Furthermore, since farmer would get proper price for their produce, productivity would be increased and sustained.

Knowledge Management: Journal