Formulation and Sensory Attributes of the Pickle Made from Buttermilk Treated Green Chilli (Capsicum annuum)

Abstract

Background: The present study aims was to investigate the effect of Direct Vat Set buttermilk (DVSBM) and homemade buttermilk (HMBM) culture on physico-chemical properties of green chilli pickle. Methods: In the present study the effect Direct Vat Set buttermilk (DVSBM) and homemade buttermilk (HMBM) culture on physicochemical properties of green chillies pickles after 3 months of storage at ambient temperature (25±3°C). Result: The results revealed that the treatment of chillies with buttermilk i.e. HMBM and DVSBM, significantly influenced the properties of green chilli pickle. Therefore, the green chilli pickle treated with HMBM culture maintained higher acidity (0.58%) and lower pH (4.35) with higher retention of firmness and overall acceptability.