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Studies on Indian pickles. I. Preparation and storage of pickles from mangoes.

Sastry, M. V. and Krishnamurthy, N. (1974) Studies on Indian pickles. I. Preparation and storage of pickles from mangoes. Indian Food Packer, 28 (1). 32-44, 15 ref..

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Mangoes of low, medium or high acidity were obtained garden fresh, from a cold store, or from a market place. Pickles were then prepared incorporating good quality onions, garlic and spices and the following flours either singly or in combination: dehusked mustard seed, Bengal grain, green grain, red grain, gingelly seed and peanut cake. The resultant pickles were stored for one year and analysed for salt content, acidity, free fatty acids, peroxide value, pH, moisture, colour, texture and organoleptic properties. Good quality pickles were produced from high acidity mangoes (5-6% combined with mustard seed powder, fried Bengal grain or fried gingelly seed powder. Pickles from medium acidity mangoes (3.5%) were poor in texture and flavour, particularly when the mustard was replaced by the other flours except for raw green grain flour. In this case, overall pickle quality was fair but it had a fermented smell. Sweet mangoes (0.27%) gave poor quality pickles except in combination with mustard and jaggery.

Item Type: Article
Uncontrolled Keywords: MANGOES-; manufacture of mango pickles; PH-; mango pickles, fruit pH & quality of; PICKLES-; mango pickles, manufacture of
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Sep 2013 05:59
Last Modified: 18 Sep 2013 05:59
URI: http://ir.cftri.com/id/eprint/7060

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