Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Impact of Processing Methods on Quality of Cauliflower Pickle

F. Noor
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

T. Aktar
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

S. Ali
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, Bangladesh

M.S. Mahomud*
Department of Agricultural and Industrial Engineering, HSTU, Dinajpur, Bangladesh

M.M. Islam
Department of Food Engineering and Technology, HSTU, Dinajpur, Bangladesh

Abstract/ Executive Summary:

The research work was accomplished for the exploration of appropriate method of pickling of cauliflower. The study also implies the prospects of processing and preservation of cauliflower. The study was concerned with 3 samples for preparing the pickling of cauliflower and self-life quality of cauliflower pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability. Fresh cauliflowers were processed in sugar, oil and various types of spices. The proximate composition of fresh cauliflowers were moisture content 92.3%, ash 0.8%, fat 0.1% and vitamin-C 46mg/100gm. But the chemical analysis of developed pickles showed that moisture content varied from 45.20%-52.06% for pickle of sugar, oil and salt. Sugar and salt were resulted the losses in moisture content were observed in all the samples. Vitamin-C decreased in all the samples. The microbiological studies revealed that total viable counts (bacteria, yeast and mold) were high in pickles processed in sugar and were low processed in oil and salt respectively. The panelists tested the products and assigned marks for color, flavor, texture and overall acceptability. The test score indicated that among three samples, the pickle processed in sugar (sample-1) was the most acceptable storage studies were carried out for up to 6 month at room temperature (27^oC) at an interval of 1 month up to first 2 months and at an interval of 2 months for the consecutive 4 months. All the pickles became softer with the passing time.

Keywords: Cauliflower pickle, Processing, Preservation,

Location: Laboratory of the Department of Food Engineering & Technology of the Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Pickle, Cauliflower

Objectives:

The study was carried out with the following objectives: i) to prepare cauliflower pickles with different recipes, ii) to determine the proximate composition (moisture, ash, protein, fat and vitamin-C) of fresh cauliflower and cauliflower pickles, and iii) To assess the overall acceptability of the processed pickles.

Methodology:

The study was conducted in the laboratory of the Department of Food Engineering & Technology of the Faculty of Agro-Industrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. The fresh cauliflower and other raw materials were collected from local market. The glass bottles and other chemicals of laboratory stock required for the processing of products were used. Fresh cauliflower was washed properly. These were cut into 2.5 cm long pieces. Then these were fried at 70º-75ºC for 5-10 minutes. After frying with spices and with other ingredients, pickles were stored in the bottle and jars. Chemical analysis: The raw and processed samples were analyzed for moisture, ash, titrable acidity, pH, total soluble solids and peroxide value. All the determinations were done in triplicate and the results were expressed as mean value.

Microbiological Examination For total viable count of microorganisms present in cauliflower pickles, standard plate count method was followed according to the method. Test and mould count of cauliflower pickles was done according to the method as described in the recommended method for the Microbiological Examination APHA (2005).

Sensory evaluation The consumer’s acceptability of developed pickles was evaluated by a taste-tasting panel. The hedonic rating test was used to determine this acceptability. The panelists were selected from the teachers, students and lab attendants of the faculty of AgroIndustrial and Food Process Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur. Samples were served to the panelists and were asked to assign appropriate score for characteristics color, flavor, texture and overall acceptability of processed cauliflower 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= disk like extremely.

Storage studies The pickles were stored at room temperature. The different parameters of assessing the deterioration of the products were observed at a regular interval of 15 days and at an interval of one month for the next three months. The color, flavor, texture, moisture content, acidity and visual fungal growth etc. were observed up to the whole storage period.

Source of Information: Journal of Science and Technology 12(June 2014): 48-53

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The proximate composition of fresh cauliflower was moisture 92.3%, protein 1.8%, fat 0.1%, ash 0.8%, fiber 0.72% and vitamin-C 46 mg/100gm. In processed pickles the compositions were moisture 52.60%, protein 1.54%, ash 3.61%, fat 7.74% and vitamin C 97.90mg/100g depending on the processing media. The chemical analysis of the pickles showed that moisture content was highly reduced in all the samples. But the compositions of fresh cauliflower and pickled cauliflower were found satisfactory. The analysis also showed that ash content and acid content were substantially increased in all samples. Sugar, salt and oil resulted the losses in moisture content were observed in all the samples. The acceptability of processed pickles was organoleptically evaluated by the panelist using 1-9 hedonic scale. The score of panel test indicated that among three samples, the sample S-1 is more acceptable. Storage studies were carried out for 4 months at room temperature (25ºC. All the pickles became softer with the passing of some time. It also revealed that all the samples were found to be shelf-stable up to six months. Cauliflowers are mainly used as vegetables but they may be turned to delicious processed food. During growing season farmers are bound to sell their vegetable at a very minimum price. But if farmers can preserve their vegetable by effective and economic way, they will be able to get proper price and get encouraged to capitalize on production. We should encourage the processing and preservation of cauliflower commercially in our country. Thus a large number of skilled, semiskilled and even unskilled persons would be employed in the relevant industries, which will help to remove the unemployment problem of our country. Processed cauliflower pickle can be sold in the off-season in both local and foreign exchange, which will enrich our national economy.

Knowledge Management: Journal