Standardization and Sensory Evaluation of Pickle made from Manali Tamarind

Author: S. Rachana Sree, T. Supraja, K. Aparna, M. Prasuna and D. Srinivasa Chary

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Abstract

The present study was intended to develop the Manali tamarind pickle and to assess the acceptability through sensory evaluation. Pickles always plays an important role which adds taste, flavour and makes food palatable. It is made in different ways based on the location where southern parts prepare with spices, condiments and sesame or groundout oil as preservative and northern parts prepare sweet pickles using vinegar and mustard oil. During the fermentation process, that brings desirable changes which enhances the nutritional, sensory and keeping quality parameters of the pickle. Different combinations (10% to 70%) were made by incorporating with fresh arils. The best accepted combination sensorially was P3 i.e., 30%. Due to the fruit's seasonality, there was a limited supply and difficulty for obtaining the raw ingredient.

Keywords

Manali tamarind, pickles, fermentation, sensory evaluation and health benefits

Conclusion

Without any proper information or understanding of microbial functionality, fermented foods have been a component of the human diet for thousands of years because of changes in their natural form that contribute to enhanced flavor and prominent nutritional characteristics. In the present study pickles were made with 10% to 70% incorporation of fresh arils the acceptability was high for 30% incorporation. As the amount increased beyond it the acceptability scores has decreased which may be due to the dominant taste of the arils which had umami, sour and astringent taste and decrease of the other spices in it.

References

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How to cite this article

S. Rachana Sree, T. Supraja, K. Aparna, M. Prasuna and D. Srinivasa Chary (2023). Standardization and Sensory Evaluation of Pickle made from Manali Tamarind. Biological Forum – An International Journal, 15(9): 448-453.