Abstract
Quality of selected commercial pickles and chutneys were evaluated by conducting a baseline survey on the consumer attitude towards the products and analyzing the selected products for adulterants and performing sensory evaluation. The pickle and chutney samples were analyzed in selected accredited laboratories for the physicochemical parameters such as fluid portion percent by mass of the net mass, acidity as citric acid (% mg/gm), sodium benzoate (mg/Kg), arsenic (mg/Kg), Lead (mg/Kg), copper (mg/Kg), zinc (mg/Kg), tin (mg/Kg). The result showed that all the commercial samples have fluid portion within the BSTI range except samples D and E and all the heavy metals were below the detection level. In case of samples A and B acidity was lower than the optimum value. However, preservative used in the samples are much higher than that of accepted level. From the sensory and organoleptic evaluation it was found that the average scores obtained by the pickles and chutney products for colour & texture, taste & flavor, absence of defects and total scores were satisfactory in comparison to BSTI standard. Concerning to total energy content mango pickles sample A has greater energy content than sample B. Among chutneys sample C has greater energy content where sugar is the main source of energy. In conclusion, commercial pickle and chutney may be recommended as safe and fit for consumption as the values for quality and sensory parameters comply with the BSTI standards. The current views of consumers about the quality of commercial pickle and chutney obtained from the baseline survey has been proved wrong after comparing analyzed values with those standards. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21413 J. Bangladesh Agril. Univ. 12(1): 203-209, June 2014
Highlights
Pickle is one of the oldest and most successful methods of food preservation known to human
This study was performed to assess the quality of commercial fruit pickles and chutney by analyzing their physicochemical parameters, heavy metal content, preservative content, and by performing sensory and organoleptic evaluation
Baseline survey shows the public perception towards quality status of commercial pickles and chutneys
Summary
Pickle is one of the oldest and most successful methods of food preservation known to human. The optimization of pickle quality depends on maintenance of proper acidity, salt concentration, temperature and sanitary conditions. When a consumer expresses himself about the quality of commercial fruit products, he/she will most likely do it in his own words. He will say “it is good” or “it is not good”, “it is tasty” or “it is tasteless”. The objective evaluation of the quality of commercial pickles and chutney is a difficult task. This is mainly due to the fact that every single person is not necessarily influenced by the same sensory attributes and that the quality scale may vary strongly
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