International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 5 (2019)

Studies on formulation and standardization of dates pickle


Ranjeet Chunilal Kokani, Dhakane Sandip Mhatardev, Akash Balaso Solaskar

In study preparation of Dates Pickle was successfully done and evaluation, formulation, standardization, proximate analysis and storage study. In that used ingredient like Dates, Jaggery and Spices. Dates and jaggery was rich in carbohydrates and iron. For the preparation of Dates pickle three trials were taken among the three trials, T3 get highest score on the basis of sensory evaluation. The Dates were soaked for 24 hrs and heated with jaggery and Tamarind pulp. Spices powder was added for flavoring purpose The pickle sample were analyzed for different parameter vis, pH (5.10), Acidity (1.3%), Carbohydrate (83.85%), Protein (8.15%), Fat (6.6%), Moisture (52.2%),Ash (1.4%) and Energy value (427.6%). The Dates pickle was rich in carbohydrate which gives best energy source. Dates pickle stored in Glass bottles at room temperature for the period of six months. Dates pickle can be satisfy the consumer acceptance and quality.
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