Preparation and evaluation of instant chutney mix from lactic acid fermented vegetables Joshi V.K.*, Sharma Somesh, Chauhan Arjun, Thakur N.S. Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, India. *E-mail of corresponding author: vkjoshipht@rediffmail.com
Online published on 9 November, 2012. Abstract : An attempt to develop and evaluate the instant chutney mix from fermented vegetables is reported. The vegetables were fermented using sequential culture of lactic acid bacteria viz., Lactobacillus plantarum (NCDC 020), Pediococcus cerevisiae (NCDC 038) and Streptococcus lactis Var. diacetylactis (NCDC 061) as per the conditions optimized earlier. Different combinations of fermented vegetables viz., carrot, radish and cucumber with anardana and amchoor powders were made separately and processed as per the routine practice. Different combinations under investigation were fermented vegetable powders + anardana or amchoor powders (1:1) alongwith only amchoor and anardana powder based chutneys. All the instant chutney powders were prepared using common recipe. The titrable acidity of carrot, radish and cucumber based instant chutneys ranged from 0.72 to 1.24%. The ratio of fermented vegetable powders to the fruit powders influenced the titrable acidity, brix-acid ratio, pH and colour of the products. The physico-chemical and sensory characteristics of all the products prepared met the specifications of Fruit Products Order (FPO), Govt. of India. Instant chutneys prepared by using fermented vegetables powders + anardana (1:1) were adjudged to be the most acceptable. However, among all the combinations used in the study, fermented carrot powder + anardana powder (1:1) based instant chutney mix had the highest acceptability and was rated the best. Production cost of fermented vegetable based instant chutney powders ranged between 16.95 – 27.09 per 200 g pouch. The lowest (16.95 per 200 g pouch) cost was recorded for carrot based Instant chutney mix containing fermented carrot + anardana powder (1:1), having the highest overall acceptibility followed by radish based Instant chutney powder. Top Keywords Lactic acid, Fermentation, Lactic acid bacteria, Lactobacillus plantarum, Pediococcus cerevisiae, Strepto coccus lactis, Chutney, Anardana. Top |