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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 3537-3545
DOI: https://doi.org/10.20546/ijcmas.2017.608.423


Studies on Effect of Fermentation on Physicochemical Properties of Vegetables and Preparation of Sauce
P.P. Thorat*, S.K. Sadawarte, A.R. Sawate and G.M. Machewad
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth,Parbhani (MH), India
*Corresponding author
Abstract:

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.


Keywords: Fermentation, Sauce, Tomato sauce, Red chilli sauce, Chemical properties.
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How to cite this article:

Thorat, P.P., S.K. Sadawarte, A.R. Sawate and Machewad, G.M. 2017. Studies on Effect of Fermentation on Physicochemical Properties of Vegetables and Preparation of Sauce.Int.J.Curr.Microbiol.App.Sci. 6(8): 3537-3545. doi: https://doi.org/10.20546/ijcmas.2017.608.423