National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to study the effect of fermentation on vegetables viz. tomato, red chilli, bottle gourd and carrot and to prepare fermented vegetables based sauce. The lactic acid fermentation of vegetables was performed at room temperature for 80 h. The pH of tomato, red chilli, bottle gourd and carrot juices were found to contain 4.21, 5.1, 4.06 and 5.3 respectively. After 80 h, the pH was changed to 3.79, 4.58, 3.57 and 4.59 respectively. The TSS of tomato, red chilli, bottle gourd and carrot were found 2.9, 1.1, 4.2 and 6.90Bx. After 80 h, the TSS were found 2.1, 0.4, 3.1 and 0.200Bx respectively. The reducing sugar content of vegetables decreased after fermentation period of 80 h. The acidity of fresh tomato, red chilli, bottle gourd and carrot pulp were found 0.38, 0.26, 0.89 and 1.47% respectively. After 80 h, it was found 0.73, 0.53, 1.14 and 1.81%.The sauce was prepared at various levels of red chilly juice 25%, 50%, 75% and carrot juice 75%, 50%, 25% with constant level of tomato and bottle gourd juice. The product was analyzed for its physicochemical, sensory and techno-economic feasibility. The product with vegetables juices @50% scored significantly.
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