PREPARATION AND STANDARDIZATION OF APPLE PICKLE

A PROJECT REPORT SUBMITTED FOR PARTIAL FULFILLMENT TOWARDS MASTERS 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) Dr. Anuradha Gandotra Post graduate Deptt. Of Food Science & Technology Govt. College for Women Gandhi Nagar, Jammu

(Co-Guide) Mrs. Shallu Post graduate Deptt. Of Food Science & Technology Govt. College for Women Gandhi Nagar, Jammu

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 Dr. Anuradha Gandotra

External Examiner

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 CHAPTERS
1. 2. 3. 4. 5. 6. INTRODUCTION REVIEW OF LITERATURE MATERIALS AND METHODOLOGY RESULT AND DISCUSSION SUMMARY AND CONCLUSION BIBLIOGRAPHY 1-7 8-11 12-29 30-34 35-36 37-40

PAGE NO.

iv

LIST OF FIGURES AND TABLES

S.NO TITLE FIGURES
I. II. FLOW SHEET FOR THE TREATMENT OF APPLES PRE

PAGE NO.

24 25

FLOW SHEET FOR THE PREPARATION OF APPLE PICKLE

TABLES
I. II. STANDARDIZATION OF RECIPE FOR APPLE PICKLE PER 500 GRAMS RESULT OF SENSORY ANALYSIS: APPEARANCE III. RESULT OF SENSORY ANALYSIS: FLAVOUR IV. V. RESULT OF SENSORY ANALYSIS: TEXTURE RESULT OF SENSORY ANALYSIS: OVERALL ACCEPTABILITY VI. RESULT OF CHEMICAL ANALYSIS

23 30 31 32 33 34

ANNEXURE
S.NO I. TITLE
SAMPLE QUESTIONNAIRE FOR THE NUMERICAL SCORING TEST

PAGE NO. 41

II. III. IV. V.

NUTRITIVE VALUE OF APPLES NUTRITIVE VALUE OF FENUGREEK NUTRITIVE VALUE OF TURMERIC NUTRITIVE VALUE OF BLACK PEPPER

42 43 44 45

VI. VII. VIII. IX.

NUTRITIVE VALUE OF CUMIN NUTRITIVE VALUE OF FENNEL NUTRITIVE VALUE OF RED CHILLI NUTRITIVE VALUE OF BROWN MUSTARD SEEDS

46 47 48 49

X.

NUTRITIVE VALUE OF NIGELLA SEEDS vi

50

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 - 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 worlds 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 offseasons 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 30C, 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 - 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, antiinflammatory 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 (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. Apple is one of the most ubiquitous foods in the annals of mankind. The health benefits of apples are because of the presence of phytonutrients named quercetin, epicatechin and procyanidin, as well as the vitamins and , minerals. Phytonutrients found in apples protects the brain from hytonutrients appl diseases such as Alzheimers and Parkinsons disease Quercetin is a disease. natural anti-inflammatory and anti-allergen. Epicatechin and other inflammatory catechins reduce plaque build-up in the arteries. Procyanidin is educe build up 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-glycemic food low and therefore do not cause a rapid rise in blood sugar. Apples contain blood natural fibrous chemical called pectin, which limits the amount of fat

absorbed by body cells and is good for cleansing the liver. Apple ing reduces the risk of obesity, diabetes, unhealthy cholesterol levels, heart disease, inflammatory bowel disease, ulcerative colitis, hemorrhoids, ory diverticulitis and many other disorders of the intestinal tract.

3.1.2 FENUGREEK

Botanical name: - Trigonella foenumgraecum Vernacular name: - Methi Dana Fenugreek is an annual herb native to Mediterranean and Western Asia. Fenugreek seed whole or powdered is used as a spice in pickles in India. Fenugreek seeds have been found to contain protein, vitamin C, niacin and potassium. Non-starch polysaccharides which constitute fiber content starch which of the fenugreek include saponins, hemicelluloses, mucilage, tannins and pectin. These compounds help lower blood LDL-cholesterol. They . LDL cholesterol. also bind to toxins in the food and help to protect the colon mucus membrane from cancers causing toxins. In addition, fiber in the seeds help to lower the rate of glucose absorption in the intestines thus controls blood sugar levels. In India and China fenugreek has been used to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism,

cure skin problems, treat sore throat, and cure acid reflux. Fenugreek throat, seed contains phytonutrients, which gives fenugreek seeds medicinal properties. Fenugreek seed helps to lower the blood glucose and enugreek cholesterol levels.

3.1.3 TURMERIC
Botanical name: - Curcuma longa Vernacular name: - Haldi Turmeric is a perennial shrub and is also extremely popular as a food additive (spice). It has been used in Asian cookery for thousands of years. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of inflammatory medicine. The medicinal properties of turmeric are attributed to phytochemicals known as curcuminoids. Additional health benefits of turmeric include antibacterial and antifungal properties. The health benefits of Turmeric have been recognized by Chinese and Ayurvedic medicine for hundreds of years. It has been used to treat edic everyday problems such as indigestion and flatulence, as well as more serious problems such as arthritis, Alzheimer's disease, cancer, Alzheimer's

diabetes, high cholesterol, pyrosis, jaundice, liver disor , disorders, and menstrual disorders. Turmeric can also be applied topically to reduce inflammation and to relieve wounds, cuts, and bruises. It is very rich source of many essential vitamins such as pyridoxine choline, niacin pyridoxine, and riboflavin that are essential for optimum health. Turmeric contains f very good levels of vitamin C, which is a powerful natural anti antioxidant and helps the body to develop immunity against infectious agents, helps to fight type-1 diabetes and remove harmful free oxygen radicals 1 from the body.

3.1.4 BLACK PEPPER

Botanical name: - Piper nigrum Vernacular name: - Kali mirch Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as a spice and also as a medicine. It is native to the southern state of India, Kerala. From ancient times, black pepp is one of the . pepper most widely traded spices in the world. It is not seasonal and is, therefore available throughout the year. Because of its antibacterial properties, pepper is also used to preserve food. It is a source of iron,

potassium, manganese, vitamin C, vitamin K and dietary fiber. Black , pepper is a very good anti-inflammatory agent. anti Black pepper increases the hydrochloric acid secretion in stomach and thus, helps in digestion of food. Proper digestion is essential to . avoid diarrhoea and constipation. In Ayurveda, pepper is added in tonics for cold and cough. Pepper gives relief from sinusitis and nasal congestion. The antibacterial property of black pepper helps to fight against infections, insect bites etc. Black pepper also helps avoid lack gangrene. It is also good in hernia, hoarseness and insect bites. It . bites relieves joint pain. It is used to treat tooth decay and toothache. In t toothache ancient times, pepper was also used to treat eye problems problems.

3.1.5 CUMIN
Botanical name: - Cuminum cyminum Vernacular name: - Zeera Cumin belongs to family Apiaceae and is extensively used in culinary in Indian Subcontinent and some other Asian, African and Latin American countries, as a condiment or spice. Cumin seeds are rich in iron and are thought to stimulate the secretion of enzymes from the pancreas which

can absorb nutrients into the system. It has also been shown to boost the power of the liver's ability to detoxify the human body Cumin body. seeds are an excellent source of dietary fiber. Its seeds contain many health benefiting essential oils such as cuminaldehyde (4-

isopropylbenzaldehyde), pyrazines, 2-methoxy-3-sec-butylpyrazi propylbenzaldehyde), butylpyrazine, 2ethoxy-3-isopropylpyrazine, and 2-methoxy 3-methylpyrazine. isopropylpyrazine, 2 methylpyrazine. Cumin is extremely good for digestion related problems. Cumin is a carminative i.e. relieves from gas troubles and thereby improves digestion and appetite. Cumin is very rich in iron and can be a appetite nutritious additive to daily diet for anemic people. It also contains very ve good amounts of B-complex vitamins such as thiamin, vitamin B6, complex niacin, riboflavin, and other vital antioxidant vitamins like vitamin E, iboflavin, antioxidant vitamin A and vitamin C.

3.1.6 FENNEL
Botanical name: - Foeniculum vulgre Vernacular name: - Saunf Fennel is widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in culinary. Fennel has many health benefiting nutrients, antioxidants, dietary fiber, alth antioxidants,

minerals like manganese, potassium, magnesium, calcium, iron selenium, zinc and cop copper and vitamins like vitamin A, vitamin E, itamin vitamin B- complex and vitamin C. Fennel seeds contain numerous flavonoids like kaempferol and quercetin. Fennel stimulates secretion . of digestive and gastric juices, reduces inflammation of stomach and intestines and facilitates proper absorption of nutrients from the food. It also has anti acidic (basic) properties and is extensively used in antacid preparations. It is an appetizer too. Fennel is most popular as an anti flatulent, due to the carminative properties of Aspartic acid found in fennel. Fennel has a diuretic effect and helps to reduce problems of water retention.

3.1.7 RED CHILLI POWDER

Botanical name: - Capsicum annum Vernacular name: - Lal mirch Red chilli powder is the ground, dried fruit of one or more varieties of red chilli pepper Red chillies have vitamin C and Vitamin A, i pepper. es which are powerful antioxidant. These antioxidants destroy free radical antioxidant. present in the body. Usually, these free radicals may travel in the body . and cause huge amounts of damage to cells. These free radicals could damage nerve and blood vessel in diabetes. The antioxidants present in

the red chilli wipe out the free radicals that could build up cholesterol causing major heart diseases. It also dilates airway of lungs which reduces asthma and wheezing. Red chillies act as detoxifiers as they remove waste products from our body and increases supply nutrients to the tissues. It also acts increases as gastrointestinal detoxicants helping in digestion of food. Red chillies act as antioxidant; they bring fresh blood to the site of the infection. The fresh blood fights infection. The white blood cells and leukocytes present in the fresh blood fights viruses.

3.1.8 SALT
Chemical name: - Sodium Chloride Vernacular name: - Namak Salt is also known as table salt. It is composed primarily of Sodium Chloride (NaCl), a chemical compound , belonging to the larger class of ionic salts. It is essential for animal life . in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an ubiquitous important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes. tastes

Salt regulates the texture, mouthfeel and juiciness of a product. It is a well known class I preservative and fulfils a critical anti preservative antimicrobial function in the modern hurdle technologies. In pickles, it makes brine solution for the diffusion of fermentable sugars.

3.1.9 BROWN MUSTARD SEEDS

Botanical name: - Brassica juncea Vernacular name: - Rai Brown mustard seeds are seeds of mustard plant, Brassica juncea which

belongs to family Brassicaceae The plant are Brassicaceae. native to sub- Himalayan plains of Northern India It is commonly known as rai in India and is used in powder form in many food preparations like pickles, chutney and salad dressings etc. It has a pungent flavour and gives sourness to the pickles. Brown mustard seeds are an excellent source of essential B-complex vitamins complex vitamins, vitamin A, vitamin K and minerals like calcium, iron, copper, magnesium and manganese manganese.

3.1.10 NIGELLA SEEDS

Botanical name: - Nigella sativa Vernacular name: - Kalonji Nigella seeds are small black seeds grown on bushes of plant Nigella sativa, which are grown widely through India. Nigella , seeds have a pungent bitter taste and smell. Nigella seeds are used as both flavouring, added to a variety of traditional foods, and as an herbal remedy for a variety of ailments. Nigella seeds are known to have many healing properties including migraine, chronic colds, palpitations, alopecia, asthma, bee stings, paralysis, amnesia, skin disorders, ear-ache and respiratory diseases. They are a source of poly unsaturated fatty acids and help to regulate metabolism, balance insulin levels, regulates gulate cholesterol, improve blood circulation and promote healthy liver functions. It is a strong anti oxidant and helps to cleanse the body toxins.

3.1.11 MUSTARD OIL

Mustard oil is obtained from the seeds of mustard plant Brassica nigira Mustard oil is nigira. considered to be oil that has low saturated fats as

compared to other cooking oil. It basically consists of fatty acids namely oleic acid, erucic acid and linoleic acid. It has an antioxidant and cholesterol reducing properties. Mustard oil serves as an all rounder tonic for the health. This tones up all the systems in the body, boosts up immunity and also gives strength. The warmth feeling of mustard oil makes it a cordial. This warms up the internal systems like respiratory system and safeguards it from accumulation and formation of phlegm. The oil acts as an appetizer and boosts up hunger. Mustard oil also has antimicrobial properties. Mustard oil may afford some protection against cardiovascular diseases.

3.2 METHODOLOGY TABLE I STANDARADIZED RECIPE FOR THE PREPARATION OF APPLE PICKLE PER 500 g
S.No
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

INGREDIENTS
Apple pieces (dried) Mustard oil Salt Fenugreek powder Rai powder Turmeric powder Red chilli powder Black pepper powder Cumin powder Fennel powder Nigella seeds

AMOUNT
250g 160ml 40g 10g 10g 7.5g 5g 5g 5g 5g 2.5g

%
50% 32% 8% 2% 2% 1.5% 1% 1% 1% 1% 0.5%

FIGURE- I FLOWSHEET FOR THE PRETREATMENT OF APPLES

Selection of apples

Washing

Cutting

Blanching at 60 C for 2 minutes

Immersion in 2% KMS solution for 30 minutes

Draining

Sun drying for 2 days

Dried apple pieces

FIGURE- II FLOWSHEET FOR THE PREPARATION OF APPLE PICKLE

Heating of oil

Cooling of oil

Mixing of spices in a little of oil

Mixing spiced oil with apple pieces

Filling in jar

Add remaining oil

Keep jar in sun for a week

Storage

METHOD FOR THE PREPARATION OF APPLE PICKLE

Select fresh apples from the market. Wash them thoroughly to remove adhering dust and foreign materials. Cut the apples into equal sized pieces. Blanch the apple pieces for 2 minutes at 60C. Immerse the blanched apples pieces in 2% KMS solution for 30 minutes to prevent browning. Keep the treated apple pieces in sun for 2 days for drying. Heat the measured quantity of mustard oil and cool it. Mix the weighed amount of spices in the little of previously heated and cooled mustard oil. Mix the spiced oil with apple pieces. Fill the apple pieces along with spiced oil in a sterilized glass jar. Add the remaining oil and keep the jar in sun for 7 days. Store Apple pickle at ambient temperature.

APPLE PICKLE

Ingredients: Apple pieces (dried), mustard oil, salt, fenugreek powder, rai powder, turmeric powder, red chilli powder, black pepper powder, cumin powder, fennel powder and nigella seeds. Manufactured by: Pallvi Dhotra Manufacturing date: 23rd April, 2011.

APPLE PICKLE

SENSORY ANALYSIS
The coded sample of apple pickle is subjected to sensory evaluation by a panel of 10 judges. The product has been evaluated after the period of one month, for appearance, flavour, texture and overall acceptability. The evaluation is carried out by Numerical Scoring Test. The sample questionnaire was given to panelists and were asked to give score directly ranging from 30 to 90 for each quality parameter. For sample questionnaire refer Annexure-I.

PHYSICO-CHEMICAL ANALYSIS
i) pH: pH was determined by using a digital type pH meter. ii) Titrable acidity: Titrable acidity was determined by titrating the sample against 0.1N Sodium Hydroxide (NaOH) solution using phenolphthalein as an indicator. The formula used for calculating titrable acidity is: % acidity= V x N x W x 100

W1 x 1000

Where, V- Titrable volume N- Normality of NaOH W- Equivalent weight of NaOH W1- Weight of the sample iii) Moisture content: The moisture content was determined using oven drying method. The hot air oven was set at 105C and the sample was dried until it attained constant weight. The formula used for calculating moisture content is given below: % M.C= [(W1-W2)/ (W1-W)] X 100 Where, W- Weight of empty petriplate in gms. W1- Weight of petriplate with sample before drying in gms. W2- Weight of petriplate with sample after drying in gms. iv) Total ash content:

Ash content was determined by placing the 5 gms of sample in muffle furnance maintained at 550C for 5-8 hours. The formula used for calculating ash content is given below Ash (%) = Weight of Ash x 100 Weight of Sample = W3-W1 x 100 W2-W1 Where, W1- Weight of empty crucible in gms. W2- Weight of crucible with sample in gms. W3- Weight of crucible with ash in gms.

CHAPTER 4

RESULTS AND DISCUSSIONS

The results of the study were interpreted under two main division i.e. sensory analysis and physico-chemical analysis.

4.1) SENSORY ANALYSIS:

TABLE-II QUALITY PARAMETER- APPEARANCE
JUDGES 1 2 3 4 5 6 7 8 9 10 TOTAL AVERAGE SAMPLE SCORE 90 90 90 90 90 90 90 90 90 90 900 90

By referring Table-II of sensory analysis for quality parameter- appearance, it has been found that the sample code 628 i.e. Apple Pickle gets an average score of 90 which lies in the range of excellent. Therefore, it has been concluded that sample has an excellent appearance.

TABLE-III QUALITY PARAMETER-FLAVOUR JUDGES

1 2 3 4 5 6 7 8 9 10

SAMPLE SCORE
90 90 90 80 90 90 90 90 80 90

TOTAL AVERAGE

880 88

By referring Table-III of sensory analysis for quality parameter- flavour, it has been found that the sample code 628 i.e. Apple Pickle gets an average score of 88 which lies in the range of excellent. Therefore, it has been concluded that sample has an excellent flavour.

TABLE-IV QUALITY PARAMETER- TEXTURE JUDGES

1 2 3 4 5 6 7 8 9 10

SAMPLE SCORE
90 80 90 80 80 90 90 90 80 90

TOTAL AVERAGE

860 86

By referring Table-IV of sensory analysis for quality parameter- texture, it has been found that the sample code 628 i.e. Apple Pickle gets an average score of 88 which lies in the range of excellent. Therefore, it has been concluded that sample has an excellent texture.

TABLE-V QUALITY PARAMETER- OVERALL ACCEPTABILITY JUDGES

1 2 3 4 5 6 7 8 9 10

SAMPLE SCORE
90 90 90 90 90 90 90 80 90 90

TOTAL AVERAGE

890 89

By referring Table-V of sensory analysis for quality parameter- overall acceptability, it has been found that the sample code 628 i.e. Apple Pickle gets an average score of 88 which lies in the range of excellent. Therefore, it has been concluded that sample had an excellent overall acceptability.

4.2) PHYSICO-CHEMICAL ANALYSIS:

4.2.1) Physical analysis: -The pH of the sample was determined using a digital type pH meter and has been found to be 4.0.

4.2.2) Chemical analysis: -

TABLE-VI RESULTS OF CHEMICAL ANALYSIS PARAMETERS Titrable acidity Moisture content Total ash content PERCENTAGE 0.6% 59.7% 1.22%

By referring to Table- VI of chemical analysis, it has been found that the sample has titrable acidity equal to 0.6%, moisture content equal to 59.7% and ash content equal to 1.22%.

CHAPTER 5

SUMMARY AND CONCLUSION

The project deals with the Preparation and Standardization of Apple Pickle. The Apple Pickle is prepared by giving apple pieces a preliminary treatment before making it into a pickle. The preliminary treatment of apples is carried out. This is done by blanching the apple pieces for 2 minutes at 60 C and then immersing the pieces into 2% KMS solution for 30 minutes. The treated apple pieces are sun dried for 2 days. The dried apple pieces are then mixed with mustard oil and the spices. The product is filled in a sterilized glass jar, and stored for the completion of pickling process. The product has been subjected to sensory evaluation by a panel of 10 judges using numerical scoring test. The product has been evaluated for appearance, flavour, texture and overall acceptability and is found to be excellent. Physicochemical tests have been conducted for the

determination of the pH, titrable acidity, moisture content and total ash content. The pH has been found to be 4.0, titrable acidity has been

0.6%, moisture content was calculated to be 59.7% and total ash content has been calculated to be 1.22%. Apple pickle is prepared by the lactic acid fermentation of the apple fruit. Apple pickle is a nutritious product because it gives the health benefits of apples as well as the spices added to it. It is a good source of carbohydrates, fiber, proteins, vitamins and minerals. Apple pickle can be stored for more than 6 months without any noticeable change in texture and flavour. Hence, it is concluded that Apple pickle is a product with excellent keeping quality and good nutritive value.

CHAPTER 6

BIBLIOGRAPHY
Sivasankar, B. (2002). Vitamins and minerals, Vegetables and Fruits (2nd ed.), Prentice- Hall of India Pvt. Ltd., p: 83, 84, 272-277 Jongen, W.M.F. (2005). Health Benefits of Increased fruit and vegetable consumption, Antioxidants in Apples, Fruit and vegetable processing: improving quality (2nd ed.), Woodhead Publishing Limited, Abington, p: 6-11, 34. Lal, G., Siddappa, G.S. and Tandon, G.L. (1998). Pickles, Preservation of fruits and vegetables (2nd ed.), Indian council of agricultural research, New Delhi, p: 260 Manay, S. and Shadaksharaawamy, M. (1997). Fruits, Oils and fats in foods, Spices, Food processing and preservation, Food Facts and Principles (2nd ed.), New Age International Publishers, New Delhi, p: 188, 317-331, 496. McWilliams, M. (2001). Phytochemicals, Foods Experimental Perspective (4th ed.), Prentice- Hall, New Jersey, p: 4-5, 193, 382-384. Mudambi, R.S. and Rajagopal, C. (2001). Dietary Fiber,

Fundamentals of Foods and Nutrition, (4th ed.), New Age International Publishers, New Delhi, p: 49-55. Potter, N.N. and Hotchkiss, H.J. (1996). Harvesting and Processing of Fruits, Food Science (5th ed.), CBS Publishers and Distributors, New Delhi, p: 424.

 Pruthi, J.S. (1998). Spices and Condiments (5th ed.), Director National Book Trust, India, p: 66-67, 109-116, 127-195, 147-151, 174-177, 189190, 198-200. Rosa, L.A., Alvarez- Parrilla, E. and Gonzlez- Aguilar, G. (2010). The contribution of Fruits and Vegetables to human health, Phenolic Compounds and Dietary Fiber & Associated antioxidants in fruits, Fruit and vegetable phytochemicals: chemistry, nutritional value, and stability (1st ed.), Blackwell Publishers, Iowa, p: 5-16, 54-72, 223231. Sri lakshmi, B. (1997). Fruits and Spices, Food Science (3rd ed.), New Age International Publishers, New Delhi, p: 200-210, 242-250 Srivastava, R.P. and Kumar, S. (2002). Fermentation, Fruits and Vegetables Dehydration and Pickles, Fruits and vegetable preservation- Principles and practices (3rd ed.), International Book Distributing Co., Lucknow, p: 148, 235-248. Subbulakshmi, G. and Udipi, S.A. (2001). Processing and Preservation of Fruits, Food Processing and Preservation (1st ed.), New Age International Publishers, New Delhi, p: 123. Tamang, J.P. (1998). Role of Microorganisms in Traditional Fermented Foods, Journal of Indian Food Industry.17 (3): 162-167.

WEBSITES CITED:

 http://www.archive.org/stream/studiesonapplesi00bigerich#page/6/ mode/2up http://www.foodreference.com/html/artapples2.html http://www.foodreference.com/html/artapples.html http://www.foodreference.com/html/a-apple-season.html http://www.foodreference.com/html/artcardamom.html http://www.foodreference.com/html/artfennel.html http://www.foodreference.com/html/a-fennel-sp-angels.html http://www.foodreference.com/html/artfenugreek.html http://www.foodreference.com/html/a-sneeze-pepper.html http://www.foodreference.com/html/a-red-pep-101207.html http://www.foodreference.com/html/a-saltofearth-1.html http://www.foodreference.com/html/a-saltofearth-2.html http://www.foodreference.com/html/a239-turmeric-pickles.html http://www.foodreference.com/html/art-turmeric.html http://www.foodreference.com/html/articles-l-m.html http://wcbd.hypermart.net/applecrest/health1.html http://www.drgranny.com/food-nutrition/health-benefits-ofmustard-oil/ http://www.oldthingsforgotten.com/peppers.htm http://www.ncbi.nlm.nih.gov/pubmed/12868253 http://healthfood-guide.com/HealthBenefitsOfApples.aspx http://www.whole-food-supplements-guide.com/health-benefits-ofapples.html

 http://www.juicer-recipes-for-energy.com/health-benefits-ofapples.html http://www.vegrecipes4u.com/health-benefits-of-apples.html http://www.natural-remedies-review.com/health-benefits-ofapples.html http://www.riverdalegastro.com/sable.html http://www.nigella-sativa-seeds.com/scientific-analysis.html http://www.helium.com/knowledge/263456-what-are-the-healthbenefits-of-nigella-sativa http://onlinelibrary.wiley.com/doi/10.1002/(SICI)10970010(199803)76:3%3C404::AID-JSFA964%3E3.0.CO;2-L/abstract http://www.kalonji-oil.com/kalonji-seeds.html http://www.nigellaseeds.com http://www.nutrition-and-you.com/apple-fruit.html http://www.nutrition-and-you.com/turmeric.html http://www.nutrition-and-you.com/black_pepper.html http://www.nutrition-and-you.com/fennel-seed.html http://www.nutrition-and-you.com/cumin.html http://www.nutrition-and-you.com/fenugreek-seeds.html http://www.nutrition-and-you.com/mustard-seeds.html

ANNEXURE

ANNEXURE- I
SAMPLE QUESTIONNAIRE FOR NUMERICAL SCORING TEST
Name: Date: Product:

Rate the sample according to the following description

SCORE 90 70 50 30

QUALITY DESCRIPTION Excellent Very Good Good Fair

QUALITY PARAMETER

SAMPLE CODE (924) Appearance Flavour Texture Overall acceptability

Comments: SIGNATURE

ANNEXURE- II
NUTRITIVE VALUE OF APPLES PER 100 GRAM NUTRIENTS
Energy Moisture Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes 0.091 mg 0.061 mg 0.041 mg 0.026 mg 0.017 mg 54 IU 4.6 mg 0.18 mg 2.2 mcg

AMOUNT
54Kcal 83.5g 13.81 g 0.26 g 0.17 g 0 mg 2.40g

Sodium Potassium Minerals Calcium Iron Magnesium Phosphorus Zinc Phyto-nutrients -Carotene Crypto-xanthin- Lutein-zeaxanthin

1 mg 107 mg

6 mg 0.12 mg 5 mg 11 mg 0.04 mg

27 mcg 11 mcg 29 mcg

SOURCE: http://www.nutrition-and-you.com/apple-fruit.html

ANNEXURE- III
NUTRITIVE VALUE OF FENUGREEK SEEDS PER 100 GRAM NUTRIENTS
Energy Carbohydrates Protein Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Electrolytes Sodium Potassium Minerals 67 mg 770 mg 57 mcg 1.640 mg 0.600 mg 0.366 mg 0.322 mg 60 IU 3 mg

AMOUNT
323 Kcal 58.35 g 23 g 6.41 g 0 mg 24.6 g

Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc

176 mg 1.110 mg 33.53 mg 191 mg 1.228 mg 296 mg 6.3 mcg 2.50 mcg

SOURCE: http://www.nutrition-and-you.com/fenugreek-seeds.html

ANNEXURE- IV
NUTRITIVE VALUE OF TURMERIC PER 100 GRAM NUTRIENTS
Energy Carbohydrates Protein Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium 38 mg 2525 mg 39 mcg 5.140 mg 1.80 mg 0.233 mg 0IU 25.9 mg 3.10 mg 13.4 mcg

AMOUNT
354 Kcal 64.9 g 7.83 g 9.88 g 0 mg 21 g

Minerals Calcium Copper Iron Magnesium Manganese Zinc 183 mg 603 mcg 41.42 mg 193 mg 7.83 mg 4.35 mg

SOURCE: http://www.nutrition-and-you.com/turmeric.html

ANNEXURE- V
NUTRITIVE VALUE OF BLACK PEPPER PER 100 GRAM NUTRIENTS
Energy Carbohydrates Protein Fat Dietary Fiber Vitamins Choline Folic acid Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium 44 mg 11.3 mg 10 mcg 1.142 mg 0.340 mg 0.240 mg 0.109 mg 299 IU 21 mg 4.56 mg 163.7 mcg

AMOUNT
255 Kcal 64.81g 10.95 g 3.26g 26.5 g

Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc Phyto-nutrients - Carotene Lycopene

1259 mg

437 mg 1.127 mg 28.86 mg 194 mg 5.625 mg 173 mg 1.42 mg

156 mcg 6 mcg

SOURCE: http://www.nutrition-and-you.com/black_pepper.html

ANNEXURE- VI
NUTRITIVE VALUE OF CUMIN PER 100 GRAM NUTRIENTS
Energy Carbohydrates Protein Fat Cholesterol Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium 1788 mg 10 mcg 4.58 mg 0.435 mg 0.32 mg 0.628mg 1270 IU 7.7mg 3.3 mg 5.4 mcg

AMOUNT
375 Kcal 44.24 g 17.8 g 22.27g 0 mg 10.5g

Potassium Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Zinc Phyto-nutrients -Carotene Lutein-zeaxanthin SOURCE: http://www.nutrition-and-you.com/cumin.html

68 mg

931 mg 0.867 mg 66.36mg 366 mg 3.3 mg 499 mg 4.8 mg

762 mcg 448 mcg

ANNEXURE- VII
NUTRITIVE VALUE OF FENNEL PER 100 GRAM NUTRIENTS
Energy Carbohydrates Protein Fat Cholesterol Dietary Fiber Vitamins Niacin Pyridoxine Riboflavin Thiamin Vitamin C Vitamin A Electrolytes Sodium Potassium Minerals Calcium 1196 mg 88 mg 1694 mg 6.050 mg 0.470 mg 0.353 mg 0.408 mg 21 mg 135 IU

AMOUNT
345 Kcal 52.29 g 15.80 g 14.87 g 0 mg 39.8 g

Copper Iron Magnesium Manganese Phosphorus Zinc

1.067 mg 18.54 mg 385 mg 6.533 mg 487 mg 3.70 mg

SOURCE: http://www.nutrition-and-you.com/fennel-seed.html

ANNEXURE- VIII
NUTRITIVE VALUE OF RED CHILLI PER 100 GRAM NUTRIENTS
Energy Carbohydrates Protein Fat Dietary Fiber Vitamins Folates Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium Potassium 30 mg 2014 mg 106 mcg 8.701 mg 2.450 mg 0.919 0.328 mg 41610 IU 76.4 mg 29.83 mg 80.3 mg

AMOUNT
318 Kcal 56.63 g 12.01 g 17.27 g 27.2 g

Minerals Calcium Copper Iron Magnesium Manganese Phosphorus Selenium Zinc Phyto-nutrients - Carotene - Cryptoxanthin 21840 mcg 6252 mcg 148 mg 0.373 mg 7.80 mg 152 mg 2.00 mg 293 mg 8.8 mcg 2.48 mg

SOURCE: http://www.nutrition-and-you.com/cayenne-pepper.html

ANNEXURE- IX
NUTRITIVE VALUE OF BROWN MUSTARD SEEDS PER 100 GRAM

NUTRIENTS
Energy Carbohydrates Protein Fat Dietary Fiber Vitamins Folates Niacin Pantothenic acid Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E Vitamin K Electrolytes Sodium

AMOUNT
508 Kcal 28.09 g 26.08 g 36.24 g 12.2 g

162 mcg 4.733 mg 0.810 mg 0.397 mg 0.261 mg 0.805 mg 31 IU 7.1 mg 19.82 mg 5.4 mcg

13 mg

Potassium Minerals Calcium Copper Iron Magnesium Manganese Selenium Zinc Phyto-nutrients - Carotene Lutein-zeaxanthin

738 mg

266 mg 0.645 mg 9.21 mg 370 mg 2.448 mg 208.1 mcg 6.08 mg

18 mcg 508 mcg

SOURCE: http://www.nutrition-and-you.com/mustard-seeds.html

ANNEXURE- X
NUTRITIVE VALUE OF NIGELLA SEEDS PER 100 GRAM NUTRIENTS
Energy Protein Thiamin Riboflavin Pyridoxine Niacin Calcium Iron Copper Zinc

AMOUNT
531 kcal 20.8 g 1.5 mg 0.1 mg 0.5 mg 5.7 mg 185.9 mg 10.5 mg 1.8 mg 6 mg

SOURCE: http://www.kalonji-oil.com/kalonji-seeds.html