Standardization of recipe and method for mango pickle

Abstract

Four recipes of mango pickle i.e. dried pickle, sweet pickle, oily pickle, & salty water pickle were standardized for preparation of mango pickle. The pickle sample were analysed for different parameter vis, PH, acidity, Ascorbic acid, total susar, reducing sugar, moisture, Browning & organoleptic quality. Different pickles prepared were subjected to sensory evaluation after 0,30,60,90 days of storage by a panel of judges. The products were evaluated for color, flavor, Consistency, texture, taste & overall acceptability. Various recipes & storage period significantly affected organoleptic quality of pickle. Among all type of mango pickles, sweet pickle was liked best & were found to be organoleptic acceptable due to their higher acidity, sugar content & overall acceptability. Finding showed that with the advancement of storage period, the organoleptic quality like flavor, texture, consistency, & taste improved but color decrease, which might be due to increased browning. Mango oil pickle also scored higher which might be due to their gravy formation & dried pickle scored less due to its dryness.