Research Journal of Agricultural Sciences
An International Journal
The common salt is the major source of sodium to the diet. Excessive salt intake has various negative effects on health. Pickle is the product containing high amount of salt. The aim of this work was to reduce sodium content and to study the effect of sodium chloride replacement with potassium chloride on physiochemical, sensorial and microbiological qualities of mango pickle during storage at room temperature (25±5°C) in glass jar and laminated foil pouch. From sensory analysis as insignificant differences were observed in overall acceptability score of pickles made by replacing 25% and 50% of sodium chloride with potassium chloride (8.17 and 8.14) compared with control (8.18) the pickle made with maximum 50% potassium chloride in replacement of sodium chloride was considered for further physicochemical, sensorial and microbial study during storage. No significant difference among proximate constituents was observed in control and selected potassium salt replaced sample (MPK2). The overall acceptability of MPK2 was found about 8.53 in glass jar and 7.02 in laminated foil pouch up to 9 and 7 months respectively. The moisture content, water activity and titrable acidity of MPK2 were found to be increased while pH was decreased during storage in both packaging materials. The sample found microbiologically safe up to 9 months and 7 months. Thus, it was possible to reduce the sodium content of mango pickle by replacing 50% sodium chloride with potassium chloride and could be stored safely up to 9 months and 7 months in glass jar and laminated foil pouch respectively.
Research Article | Published online : 15-Mar-2024