The Indian Journal of Nutrition and Dietetics

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Quality Characteristics of Lime Pickles Prepared Using Different Salts


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1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
     

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Preservation of food in one form or another has been practised in all parts of the world, though scientific methods of food technology was discovered only about 100 years back. Pickling of fruits and vegetables has been known for centuries as a means of preservation. Pickles, chutneys and sauces are some of the important items of food used all over the world. They serve as good appetizers and are supposed to aid digestion by stimulating the flow of gastric juice. Pickles have been eaten in India since time immemorial.
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  • Quality Characteristics of Lime Pickles Prepared Using Different Salts

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Authors

T. Geeta
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India

Abstract


Preservation of food in one form or another has been practised in all parts of the world, though scientific methods of food technology was discovered only about 100 years back. Pickling of fruits and vegetables has been known for centuries as a means of preservation. Pickles, chutneys and sauces are some of the important items of food used all over the world. They serve as good appetizers and are supposed to aid digestion by stimulating the flow of gastric juice. Pickles have been eaten in India since time immemorial.