Sodium reduction in mango pickle

Health hazard caused due to excess sodium consumption through salts (NaCl) is well established fact. Hence an attempt has been made to reduce salt consumption in fermented product like Mango pickleb this is done by replacing the curing solution partially with KCl and CaCl2. The pickle prepared using different salt combinations are being analysed for different qualitative properties like water drawing capacity (g/100g salt), hardness of cured sample (N), water activity, sodium and potassium concentration in pickle (in ppm), LAB population (log CFU), total plate count (log CFU) and organoleptic properties based on Hedonic scale. The best salt mixture is being identified by proper optimization. This research would provide a clear idea about the possibility of Na reduction in processed food products.

Autorentext

Mani hat einen Abschluss in Gartenbau. Er hat einen Master-Abschluss in Pomologie und Nacherntetechnologie. Er promoviert in Nacherntetechnologie. Im Alter von nur 24 Jahren ist er Autor von 1 Buch, 15 Forschungsarbeiten und mehreren Konferenzbeiträgen. Er hat an mehreren Schulungen, Workshops und Seminaren teilgenommen. Vor kurzem wurde er mit dem Young Professional Award ausgezeichnet.