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Studies on the Preparation of Stem Amaranth Pickle

Faria Hossain Shanta
Scientific Officer
Bangladesh Sugarcrop Research Institute, Ishurdi, Pabna

R. R. Rajib
Scientific Officer
Horticulture Division, Bangladesh Institute of Nuclear Agriculture, Mymensingh-2202

Abstract/ Executive Summary:

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepared with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles processed with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor.

Keywords: Stem amaranth, Pickle, Microbiological status, Sensory attributes

Location: Food Technology and Rural Industries lab, BAU, Mymensingh

Start Date: 15-01-2012

End Date: 30-06-2012

Program Area: Quality and Nutrition

Commodity: Fresh and processed food

Objectives:

The present study was undertaken to develop pickles from stem amaranth, to analyze proximate composition of raw stem amaranth and pickle of stem amaranth, to observe the shelf life of processed products, to evaluate the microbiological status of pickles and to assess the overall acceptability of the processed pickles.

Methodology:

The experiment was conducted with 5 (five) samples which are as follows:S₁= Stem amaranth with oil +sugar + vinegar + blanching, S₂= Stem amaranth with oil + sugar + vinegar and without blanching, S₃= Stem amaranth with vinegar + sugar + blanching and without oil, S₄= Stem amaranth with vinegar + oil + blanching and without sugar, S₅= Stem amaranth with oil + blanching and without sugar and vinegar. The recipe of the pickles is given in Table 1. At first, the stem amaranth was washed, removed the peel, cut into pieces, blanched in boiling water for 3 to 4 minutes and dried in sun for 2 hours. Red chilli, turmeric, mustard and cumin powder and clove, cinnamon, cardamom, black pepper and aniseed pound and garlic, ginger, green chilli paste were used. Salt and sugar were also used. Then mustard oil was heated and put all the spices into the oil and heated continually until the brown color formed. Then added the dried stem amaranth and fried for 5 minutes. After that the fried stem amaranth was cooled. Then fried stem amaranth pieces were mixed with vinegar. Then filled into sterilized jars and sealed airtight. Finally some extra oil was added (after heating and cooling oil) and then stored. Proximate chemical analysis : Proximate chemical composition represents the gross content of important chemical constituents-moisture and ash Moisture content was determined , titrable acidity, pH, fat, protein, total soluble solids and peroxide value. These gave some positive indication as to the nutritive quality of the stem amaranth under investigation but this parameter cannot be used to generalize the nutritive value of stem amaranth. Microbiological examination : Determination of total viable bacteria : For total viable count of microorganism present in stem amaranth pickles, standard plate count method was followed. The fungal growth in developed stem amaranth pickles was examined by visual observation at different storage periods. Sensory Evaluation :The consumer’s acceptability of developed pickles was evaluated by a taste-testing panel. The hedonic rating test was used to determine this acceptability. The panelists were selected from the teachers and students of Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Samples were served to the panelists and were asked to assign appropriate score for characteristics color, flavor, texture and overall acceptability of processed stem amaranth pickles.

The scale was arranged such that, 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 1 = Dislike extremely

Storage Studies : The pickles were stored at room temperature. The different parameters assessing the deterioration of the products were observed at a regular interval of one month up to two months and at an interval of two months for the next four months. The color, flavor, texture and visual fungal growth etc. were observed up to the whole storage period.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 177-182, (2014)

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The experiment implies the prospect of processing and preservation of stem amaranth pickle as well as investigate the commercial and nutritional aspect of stem amaranth pickle. From the study we found that microbiological contamination was a great problem for pickle. If we add vinegar and sugar, the microbiological contamination like bacteria, yeast, mold and fungal growth become low. The panelists panel test indicated that among five samples, the pickle which was processed in vinegar-sugar-oil mix (S1) was the most acceptable. Incase of storage, sample (S1) showed better performance than other samples. It was clear that in all condition sample (S1) showed better result. As far i know this is the first study about stem amaranth pickle. This study indicates a good prospect of processing of stem amaranth by pickling. Thus a large number of skilled and semiskilled, even unskilled person would be employed in the relevant industries which will help to remove unemployment problem in country.

Knowledge Management: Journal