Sodium reduction in mango pickle: Key research intended to reduce sodium content in processed food products and avoid hazards due to sodium salt intake - Softcover

Mani, Arghya; Paul, Prodyut Kumar

Softcover

ISBN 10: 6202198397 ISBN 13: 9786202198394

Verlag: LAP LAMBERT Academic Publishing, 2017

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

Mani is a Horticulture graduate. He holds masters degree in Pomology & Post Harvest Technology. He is pursuing doctoral degree in Post Harvest Tech. In mere 24 years age he is author of 1 book, 15 research papers, several conference papers. He have attended several training, workshops & seminars. He was awarded Young Professional Award recently.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2017
• Sprache: Englisch
• ISBN 10: 6202198397
• ISBN 13: 9786202198394
• Einband: Taschenbuch
• Anzahl der Seiten: 124
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Edicoes Nosso Conhecimento; customerservice@vdm-vsg.de; ; SIA; Riga; 1039; Litauen