Sodium reduction in mango pickle : Key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake

ISBN-13: 9786202198394 / Angielski / Miękka / 2017 / 124 str.

Arghya Mani; Prodyut Kumar Paul

Opis

Health hazard caused due to excess sodium consumption through salts (NaCl) is well established fact. Hence an attempt has been made to reduce salt consumption in fermented product like Mango pickleb this is done by replacing the curing solution partially with KCl and CaCl2. The pickle prepared using different salt combinations are being analysed for different qualitative properties like water drawing capacity (g/100g salt), hardness of cured sample (N), water activity, sodium and potassium concentration in pickle (in ppm), LAB population (log CFU), total plate count (log CFU) and organoleptic properties based on Hedonic scale. The best salt mixture is being identified by proper optimization. This research would provide a clear idea about the possibility of Na reduction in processed food products.

O autorze

Mani is a Horticulture graduate. He holds masters degree in Pomology & Post Harvest Technology. He is pursuing doctoral degree in Post Harvest Tech. In mere 24 years age he is author of 1 book, 15 research papers, several conference papers. He have attended several training, workshops & seminars. He was awarded Young Professional Award recently.