Year: 2020 | Month: December | Volume 9 | Issue 2
Assessment and Standardization of Microwave and Sodium Benzoate Treatments for Controlling Fermentation of Cauliflower Pickle
Jeelani Raja
Sirfaraz Hussain Dar
F.A. Masoodi
DOI:10.30954/2321-712X.02.2020.3
Abstract:
To control the over-acidification of fermented products has remained a challenging task for technologist and food processors. Standardization and optimal use of sodium benzoate and microwave treatment was carried out to control the fermentation of cauliflower pickle. The samples containing sodium benzoate at different concentrations S1 (350 ppm), S2 (450 ppm) and S3 (550 ppm) and the samples treated with microwave heat M1 (2.5 min), M2 (3.5 min) and M3 (4.5 min) for different time periods were compared with the control (C). The pH, titratable acidity (TA), texture and bacterial counts were periodically analyzed. The results showed that samples M2 and M3 showed significantly lower titratable acidity of 0.99 and 0.86, respectively and higher pH 4.76 and 4.33, respectively than the control (TA-1.45; pH- 3.70) throughout the 4 weeks of fermentation. Sample M1 showed better results for pH (4.84), acidity (0.96), texture (6.6) and overall acceptability (8.1) than other treated samples. Samples S1, S2 and S3 showed no significant difference to that of control. These results indicate that microwave treatment was able to arrest/slowdown fermentation of the pickle by inhibiting the growth of lactic acid bacteria (LABs), there by controlling the acid production.
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