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VOL. 9, ISSUE 1 (2024)
Studies on development of process technology for preparation, sensory evaluation and storage study of green peas pickle
Authors
Kokani Ranjeet Chunilal, Vishal Sheshrao Budhwant
Abstract
The Recent work has been carried out for the
preparation of Green Peas Pickle. Green Peas Pickle is well known for
heart-healthy minerals, such as magnesium, potassium and calcium.
Diets high in these nutrients may be helpful for preventing high blood
pressure, which is a major risk factor for heart disease. They
may also have a positive effect on heart health. Anti aging
properties associated with Green Peas contain the carotenoids lutein and
zeaxanthin. These nutrients help protect your eyes from chronic diseases, such
as cataracts and age-related macular degeneration. Lutein and
zeaxanthin act as filters from harmful blue light, which contributes to
cataracts and macular degeneration. Health benefits of Green Peas are a good
source of vitamins C and E, zinc, and other antioxidants that
strengthen your immune system. Other nutrients, such as vitamins A
and B and cholesterol, help reduce inflammation and lower your risk of chronic
conditions, including diabetes, heart disease, and arthritis. Here by, we have
prepared three samples i.e. (T1), (T2) and (T3) with the
variation of Green Peas, viz. 6.82, 7.88. and 6.5. (Overall Acceptability) Of these three sample T2
was selected for further development of Green pickle. The sensory score of
sample T3 based on hedonic scale color (9), Flavour (8), Appearance (9), Texture
(9), Taste (9) and Overall acceptability (8.8). Storage effect on product was
good on up to 150 days at ambient temperature, score recorded of T2 sample.
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Pages:36-39
How to cite this article:
Kokani Ranjeet Chunilal, Vishal Sheshrao Budhwant "Studies on development of process technology for preparation, sensory evaluation and storage study of green peas pickle". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 36-39
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