PREPARATION AND STANDARDIZATION OF APPLE PICKLE A PROJECT REPORT SUBMITTED FOR PARTIAL FULFILLMENT TOWARDS MASTER’S DEGREE IN FOOD SCIENCE AND TECHNOLOGY TO THE UNIVERSITY OF JAMMU JAMMU (2011) BY Pallvi Dhotra Roll No. 0006-FSC-09 POST GRADUATE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY GCW, GANDHI NAGAR, JAMMU UNIVERSITY OF JAMMU JAMMU – 180006(J&K)
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PREPARATION AND STANDARDIZATION
OF APPLE PICKLE
A PROJECT REPORT SUBMITTED FOR
PARTIAL FULFILLMENT TOWARDS MASTER’S DEGREE IN
FOOD SCIENCE AND TECHNOLOGY TO THE
UNIVERSITY OF JAMMU JAMMU
(2011)
BY Pallvi Dhotra
Roll No. 0006-FSC-09
POST GRADUATE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
GCW, GANDHI NAGAR, JAMMU UNIVERSITY OF JAMMU
JAMMU – 180006(J&K)
CERTIFICATE-I
This is to certify that project work entitled “Preparation and
Standardization of Apple Pickle” submitted by Pallvi Dhotra (Roll No.
0006-FSC-09) in the partial fulfillment of the requirement for the
Degree Maters of Science (Food Science and Technology) is a bonafide
research work carried out under my supervision. The result of the
investigation reported in the report has not been submitted for any other
degree or diploma in any university/institute. The assistance and the help
received during the course of investigation have been duly
acknowledged.
(Guide) (Co-Guide) Dr. Anuradha Gandotra Mrs. Shallu Post graduate Deptt. Of Post graduate Deptt. Of Food Science & Technology Food Science & Technology Govt. College for Women Govt. College for Women Gandhi Nagar, Jammu Gandhi Nagar, Jammu
i
CERTIFICATE-II
This is to certify that project report entitled “Preparation and
Standardization of Apple Pickle” submitted by Pallvi Dhotra (Roll No.
0006-FSC-09) in the partial fulfillment of the requirement for the
Degree Masters of Science (Food Science and Technology) has been
approved by the committee after the discussion.
Guide External Examiner Dr. Anuradha Gandotra
Head of the Department Dr. Anuradha Gandotra
Post graduate Deptt. Of Food Science & Technology Govt. College for Women Gandhi Nagar, Jammu.
ii
ACKNOWLEDGEMENT
The task of completing the project needs co-operation and guidance of prominent
persons in the subject line.
It is matter of great honour for me to express my gratefulness to my Guide Dr.
Anuradha Gandotra and Co-guide Miss. Shallu for all guidance, constant
encouragement during the course of this work and preparation of this project
report. Without their cooperation, criticism, judicious guidance and keen interest,
the execution of the project would not have been possible
I am grateful to the Head of the department of Food Science and Technology,
Govt. College for Women, Gandhi Nagar, Jammu for extending all the facilities at
my disposal.
I would like to thanks all the members of Food Science and Technology
Department and Lab Assistants who helped me in making this project successful
and complete it in time.
I would also like to thank my friends and my family who were always there for me
whenever I needed them.
Pallvi Dhotra
iii
TABLE OF CONTENTS
S.NO CONTENTS PAGE NO.
CHAPTERS
1. INTRODUCTION 1-7
2. REVIEW OF LITERATURE 8-11
3. MATERIALS AND METHODOLOGY 12-29
4. RESULT AND DISCUSSION 30-34
5. SUMMARY AND CONCLUSION 35-36
6. BIBLIOGRAPHY 37-40
iv
LIST OF FIGURES AND TABLES
S.NO TITLE PAGE NO.
FIGURES
I. FLOW SHEET FOR THE PRE TREATMENT OF APPLES
24
II. FLOW SHEET FOR THE PREPARATION OF APPLE PICKLE
25
TABLES
I. STANDARDIZATION OF RECIPE FOR APPLE PICKLE PER 500 GRAMS
23
II. RESULT OF SENSORY ANALYSIS:
APPEARANCE
30
III. RESULT OF SENSORY ANALYSIS:
FLAVOUR
31
IV. RESULT OF SENSORY ANALYSIS: TEXTURE
32
V. RESULT OF SENSORY ANALYSIS:
OVERALL ACCEPTABILITY
33
VI. RESULT OF CHEMICAL ANALYSIS 34
v
ANNEXURE
S.NO TITLE PAGE NO.
I.
SAMPLE QUESTIONNAIRE FOR THE
NUMERICAL SCORING TEST
41
II. NUTRITIVE VALUE OF APPLES 42
III. NUTRITIVE VALUE OF FENUGREEK 43
IV. NUTRITIVE VALUE OF TURMERIC 44
V. NUTRITIVE VALUE OF BLACK
PEPPER
45
VI. NUTRITIVE VALUE OF CUMIN 46
VII. NUTRITIVE VALUE OF FENNEL 47
VIII. NUTRITIVE VALUE OF RED CHILLI 48
IX. NUTRITIVE VALUE OF BROWN
MUSTARD SEEDS
49
X. NUTRITIVE VALUE OF NIGELLA
SEEDS
50
vi
CHAPTER - 1
INTRODUCTION
Fruits are among the perishable commodities, but are an
important source of nutrients in the human dietaries. Due to their high
nutritive value they make significant nutritional contribution to human
well being. Fruits in the daily diet have been strongly associated with
reduced risk of some form of cancer, heart disease, stroke and other
chronic diseases.
Fruits form an essential daily supplement since the early times,
providing nutritionally valuable components. They are source of a
number of essential vitamins and minerals that cannot be found in the
other foods or they may contain higher levels of these nutrients than
other foods. The most significant contribution that fruits make to our
diet is by adding vitamins to the diet, because they are a rich source of
β- carotene, vitamin B3, vitamin B6 and vitamin E. Fruits have high
water content and also contains minerals like sodium, potassium, iron
and other elements in small amounts. That is the reason why most
fruits can be eaten without any undesirable effect on health.
Fruits contain organic acids in the form of acid salts of calcium,
potassium and sodium. These acids are oxidized in the body and leave a
basic residue in the blood. For this reason, fruits assist in maintaining
the acid-base balance of the blood. These acids include citric acid,
found in citrus fruits, cherries and strawberries; malic acid found in
apples, berries, cherries and some citrus fruits; oxalic acid in many
fruits. Like vegetables, fruits also contain dietary fiber, which our body
needs to cleanse and rid itself of refuse and toxins. The dietary fiber is
also needed to keep bowel movements regular, lower cholesterol levels,
prevents constipation, bowel cancer and other illness of the bowel and
intestine such as diverticulosis.
Apart from being rich in vitamins and minerals, fruits contain
antioxidants that protect cells by neutralizing free radicals. Fruits also
contain phytochemicals and unsaturated fatty acids. Fruits are not only
a good food but also a good medicine.
Since ages, scientists and horticulturists have been explaining the
use of several fruits for the betterment of mankind. India is the third
largest producer of fruits in the world with an annual production of 33
million tones, which is 8 per cent of world’s production. India produces
almost all tropical and exotic fruits because of the varied climatic
conditions. Most fruits are seasonal crops and perishable in nature. In a
good season there may be a local glut, but because of insufficient
transport facilities, lack of good roads and poor availability of packaging
materials, the surplus cannot be taken quickly to the nearby markets in
urban areas. Moreover the surplus cannot be stored for sale in the off-
seasons because of inadequate local cold storage facilities. This
abundance of production is not fully utilized and about 20-30 per cent
of the produce gets wasted. To avoid these surplus losses, fruits are
processed in various products and are preserved.
One such method for the preservation of fruits is the pickling,
which is one of the ancient methods. Pickling is the lactic acid
fermentation of fruits, which combines salting of fruits to selectively
control the microorganisms and fermentation process to stabilize the
treated fruit. Lactic acid fermentation is carried out by lactic acid
forming bacteria, which are generally present in large numbers on the
surface of fresh fruits. These bacteria can grow in acidic medium and in
the presence of 8-10 per cent salt, whereas the majority of the
undesirable microorganisms are inhibited in such conditions. Lactic
acid bacteria are most active at 30°C, so this temperature should be
maintained as far as possible in the early stages of the pickle making.
Lactic acid fermentation has been associated with the therapeutic
values besides the antimicrobial activity imparted to fermented fruits
due to the production of various antimicrobial compounds. During
pickling process, the salt makes brine solution and the soluble materials
like fermentable sugars and minerals diffuse out of the tissues of the
fruits. The sugars serve as food for lactic acid bacteria which converts
them into lactic acid and other acids. Apart from contributing certain
desirable flavour characteristics to the fruits, pickling also prolongs the
availability period of the produce by processing at a relatively low cost.
Pickles are the products obtained as a result of the pickling
process. Pickles are good appetizers and add to the palatability of a
meal. Pickles are not the main meal itself but used with the main meal
or some course to increase the pleasure of eating. They stimulate the
flow of gastric juices and thus help in digestion. Pickles are prepared
with salt, vinegar, oil or with a mixture of salt, vinegar, oil and spices.
Pickles are commonly made in homes as well as commercially
manufactured and exported. India has a large variety of pickles
commonly known as ‘achar’ in Hindi. Mango pickle is very well known
in Indian market and relished by all, but there are some fruits which are
highly nutritious and yet there pickle is not available in the market, one
such fruit is ‘Apple’.
Apples are the pomaceous fruit of the apple tree (Malus
domestica) in the family Rosaceae. Apples are low in calories; 100 g of
fresh fruit slices provide only 50 calories. They contain no saturated fats
or cholesterol; but are rich in dietary fiber which helps to prevent
absorption of dietary LDL cholesterol in the gut. The dietary fibers also
help to protect the mucous membrane of the colon from exposure to
toxic substances by binding the cancer causing chemicals in the colon.
Apple fruit contains good quantities of vitamin C and β- carotene.
Vitamin C is a powerful natural antioxidant. Consumption of foods rich
in vitamin C helps to develop body resistance against infectious agents
and scavenge harmful, pro-inflammatory free radicals from the body.
Apples are rich in antioxidant, phytonutrients, flavonoids and
polyphenols. The important flavonoids in apples are quercetin,
epicatechin, and procyanidin. The total measured antioxidant strength
of 100 g apple fruit is 5900 TE.
Apples are also good in tartaric acid that gives tart flavour. Apple
fruit is a good source of B-complex vitamins such as riboflavin, thiamin
and pyridoxine. Together these vitamins help as co-factors for enzymes
in metabolism as well as in various synthetic functions inside the body.
Apple also contains small amount of minerals like potassium,
phosphorus and calcium. Potassium is an important component of cell
and body fluids and helps in controlling heart rate and blood pressure;
thus counters the bad influences of sodium.
Apple occupies around 40 per cent of total area under fruit and
accounts for 90 per cent of the total production of fruits in Jammu &
Kashmir. The area under apple cultivation accounts for 87,000 hectares
with an annual production of 9.29 lakh metric tons (2009-10). But due
to unavailability of adequate packaging and processing facilities in the
state, 30 per cent of the total fruit produced gets wasted. Also,
inadequate marketing facility and lack of investment and integration in
the marketing chain and value addition in the supply chain is
negligible. This leads to a huge wastage of the crop in a good season.
To avoid the losses due to wastage of apples, the apple fruit can be
converted to a value added product by the pickling process.
Apple pickle can be prepared by the use of various spices like
fenugreek, cumin, turmeric, fennel, black pepper, rai powder, red chilli
powder, salt and mustard oil. For preparation of apple pickle, the apple
pieces are given a pre treatment prior to pickling to stop the browning
process. Keeping in view the nutritive value and health benefits
provided by apple fruits, pickle prepared from apples will have a good
nutritional and medicinal value.
AIMS AND OBJECTIVES
• To prepare and standardize the recipe for apple pickle.
• To study the physico-chemical characteristics of the final
product.
• To check the acceptability of the product.
CHAPTER – 2
REVIEW OF LITERATURE
A review of previous study on the health benefits of apples, fenugreek
seeds, turmeric, black pepper, nigella seeds, cumin seeds, fennel seeds
and red chilli has been done and is compiled as under:
Chipault et al. (1952) made a systematic study on antioxidant content
of red chilli. The antioxidant content was found by super critical fluid
extraction of red chillies.
Kurti (1969) showed that flavonoids called phloridzin found only in
apples protects postmenopausal women from osteoporosis and also
increases bone density.
Agrawhal (1979) showed that nigella seed oil increases the milk output
of breast feeding mothers.
Amplis (1981) conducted a research on the cholesterol lowering
properties of apples. In his research he found that apples had pushed
down the blood cholesterol of the patients by 30%. The apples
manipulated the blood so that good HDL cholesterol went up and the
destructive LDL cholesterol went down. He suspected that pectin- a
soluble fiber contained in apples caused the reduction in the blood
cholesterol of patients.
Sharma, Raghuram and Rao (1990) studied the effect of fenugreek seeds
on blood glucose and serum lipids in type I diabetes patients. Their
study showed that diabetic patients when given fenugreek seeds in diet
showed a reduction in fasting blood sugar test and an improved glucose
tolerance test.
Chakravarty (1993) conducted a study to see the possibility of
crystalline nigella seeds being an inhibitory agent on histamine. Dr.
Chakravarty's study found that the crystalline nigellone present in
nigella seeds inhibits protein kinase C, a substance known to trigger the
release of histamine. In addition, his study showed that crystalline
nigellone decreased the uptake of calcium in mast cells, which also
inhibits histamine release.
Alexandrovich et al. (2003) studied the effect of fennel seed oil
emulsion in infantile colic. Their study showed that fennel seed oil has
been shown to reduce intestinal spasms and increase motility of the
small intestine.
Egan et al. (2004) reported that curcumin; a major constituent of
turmeric corrects a cystic fibrosis defect which is caused by the
mutation in gene encoding the cystic fibrosis transmembrane regulator.
Amin et al. (2005) showed in their studies that fenugreek seeds have
chemopreventive action against breast cancer. This was the first study
that suggested the chemopreventive effects of fenugreek seeds against
breast cancer.
Lui (2005) concluded eating apples “may be an effective strategy for
cancer protection”. His studies also suggest that apples can prevent
lung, prostate, pancreatic and other digestive cancers.
Veeriah et al. (2006) reported that apple flavonoids inhibited colon
cancer cell growth and significantly modulated expression of genes
related to xenobiotic metabolism.
Hsu and Cheng (2007) studied the therapeutic benefits of cumin. They
concluded from their study that cumin has antioxidative, anti-
inflammatory and anticancerous effects on the human body.
Zhang (2008) showed that quercetin found in apples prevents lung
damage in smokers. His findings were especially interesting because
tobacco smoking is the major risk factor for lung cancer. He suggested
that the naturally occurring chemicals may be working to reduce
the damage caused by smoking.
Carroll et al. (2009) reported that curcumin present in turmeric shows a
means of reducing breast cancer risk among women undergoing
hormone replacement therapy during menopause.
Masoumi et al. (2009) reported that curcumin may help to protect
against Alzheimer's disease. In the study nine Alzheimer's patients and
four people without the disease, investigators determined that a
combination of curcumin and vitamin D may prompt the immune
system to clear the brain of amyloid β (a substance that forms the brain
plaques associated with Alzheimer's disease).
Keith (2010) studied the health benefits of black pepper. His study
provides evidence that black pepper may have health benefits,
particularly in enhancing digestive tract function. There is suggestive
evidence that piperine, which is present in black pepper may have
beneficial effects on nervous system.
CHAPTER – 3
MATERIALS AND METHODOLOGY
3.1 MATERIALS
3.1.1 APPLE
Botanical name: - Malus domestica
Vernacular name: - Seb
Apple fruit is the pomaceous fruit of the apple tree.
of the most ubiquitous foods in the annals of mankind.
benefits of apples are
quercetin, epicatechin
minerals. Phytonutrients found in appl
diseases such as Alzheimer’s and Parkinson’s
natural anti-inflammatory
catechins reduce plaque build
believed to be beneficial in the prevention of heart disease and
diabetes.
Apples contain both soluble and insoluble fiber which aids in
digestion and weight loss. Apples are considered a low
and therefore do not cause a rapid rise in bl
natural fibrous chemical called
MATERIALS AND METHODOLOGY
MATERIALS
Malus domestica
Seb
Apple fruit is the pomaceous fruit of the apple tree.
of the most ubiquitous foods in the annals of mankind.
benefits of apples are because of the presence of phytonutrients named
epicatechin and procyanidin, as well as the vitamins and
hytonutrients found in apples protects
diseases such as Alzheimer’s and Parkinson’s disease
inflammatory and anti-allergen. Epicatechin
educe plaque build-up in the arteries.
believed to be beneficial in the prevention of heart disease and
Apples contain both soluble and insoluble fiber which aids in
digestion and weight loss. Apples are considered a low
and therefore do not cause a rapid rise in blood sugar. Apples contain
natural fibrous chemical called pectin, which limits the amount of fat
MATERIALS AND METHODOLOGY
Apple fruit is the pomaceous fruit of the apple tree. Apple is one
of the most ubiquitous foods in the annals of mankind. The health
phytonutrients named
, as well as the vitamins and
the brain from
disease. Quercetin is a
Epicatechin and other
up in the arteries. Procyanidin is
believed to be beneficial in the prevention of heart disease and
Apples contain both soluble and insoluble fiber which aids in
digestion and weight loss. Apples are considered a low-glycemic food
ood sugar. Apples contain
limits the amount of fat
absorbed by body cells
reduces the risk of obesity, diabetes, unhealthy cholesterol levels, heart