{"title":"酪乳处理青辣椒(Capsicum annuum)泡菜的配方及感官特性","authors":"S. -, A. Upadhyay, S. Shukla, Nishant Kumar","doi":"10.18805/ajdfr.dr-2045","DOIUrl":null,"url":null,"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.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formulation and Sensory Attributes of the Pickle Made from Buttermilk Treated Green Chilli (Capsicum annuum)\",\"authors\":\"S. -, A. Upadhyay, S. Shukla, Nishant Kumar\",\"doi\":\"10.18805/ajdfr.dr-2045\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":89171,\"journal\":{\"name\":\"Journal of dairying, foods & home sciences\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-07-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of dairying, foods & home sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18805/ajdfr.dr-2045\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of dairying, foods & home sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18805/ajdfr.dr-2045","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Formulation and Sensory Attributes of the Pickle Made from Buttermilk Treated Green Chilli (Capsicum annuum)
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.
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