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PREPARATION AND STANDARDIZATION OF “SWEET

AND SOUR SOYABEAN PICKLE”


A
PROJECT REPORT
SUBMITTED TO
THE FACULTY OF FOOD SCIENCE AND TECHNOLOGY
G.C.W GANDHI NAGAR, JAMMU

UNIVERSITY OF JAMMU
IN THE PARTIAL FULFILLMENT OF THE REQUIREMENT
FOR THE DEGREE OF MASTERS OF SCIENCE
IN
FOOD SCIENCE AND TECHNOLOGY
SUBMITTED BY :
DEEPIKA SHARMA
ROLL NO. : 17 – FSC-07

POST GRADUATE DEPTT. OF FOOD SCIENCE AND


TECHNOLOGY
G.C.W GANDHI NAGAR, JAMMU
UNIVERSITY OF JAMMU
JAMMU – 180006 (J&K) 2009

1
CERTIFICATE – I
This is to certify that the project work entitled “Sweet
and Sour Soybean pickle” by Miss Deepika
Sharma (Roll No. 17-FSc-07) in the partial fulfillment
of the requirement for the degree of Masters of
(Food Science and Technology) is a bonafide
research work carried our under my supervision. The
result of the investigation reported in these has not
been submitted for any other degree or diploma in
any University or Institution. The assistance and the
help received during the course of investigation have
been acknowledged.

Dr Hemla Aggarwal Shallu


Supervisor Co-Supervisor
Deptt. of Food Science Deptt. of Food Science
& Technology & Technology
Govt. College For women Govt. College For women
Gandhi Nagar, Jammu Gandhi Nagar, Jammu
University of Jammu University of Jammu

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CERTIFICATE – II

This is to certify that the project report entitled

“Sweet & Sour Soybean pickle” embodies the work

of Miss Deepika Sharma in the partial fulfillment for

the Master Degree of Science (Food Science &

Technology) has been approved by the committee

after discussion.

Dr Hemla Aggarwal Dr.


Supervisor External Examine
Deptt. of Food Science
& Technology
Govt. College For women
Gandhi Nagar, Jammu
University of Jammu

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ACKNOWLEDGEMENT
To him the most gracious and the most merciful, I
pay all my thanks.
It is with great pleasure that acknowledge the
assistance received from the staff of Department of
Food Science and Technology.
I am much delighted to express my deep sense of
gratitude to my supervisor Dr. Hemla Aggarwal for
her valuable guidance, suggestions and her keen
supervision for the completion of this project.
I am indebted to Miss Shallu, co-supervisor for
being there for me with all possible assistance
through out the project and their painstaking efforts
at every stage.
Finally, I would also like to express my hearty thanks
to my Parents, Brother and Friends who were always
there for me whenever I needed them.

DEEPIKA SHARMA

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LIST OF CONTENTS
CONTENTS PAGE NO

 Certificate – I 1-2

 Certificate – II 2-3

 Acknowledgement 3-4

 Contents 4-5

 List of Table 5-6

 List of Figures 6-7

CHAPTERS

 Introduction 9-12

 Aims and Objectives 13-14

 Review of Literature 15-16

 Materials and Methodology 17-35

 Sensory and physico-chemical analysis 36-39

 Results and Discussion 40-45

 Summary and Conclusion 46-48

 Bibliography 48-49

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LIST OF TABLES
TABLE PAGE NO

 Quality Parameter – Flavour 41-42

 Quality Parameter – Taste 42-43

 Quality Parameter – Appearance 43-44

 Quality Parameter – Over all Quality 44-45

ANNEXURE

 Annexure – I 50-51

 Annexure – II 5152

 Annexure – III 52-53

 Annexure – IV 53-54

 Annexure – V 54-55

 Annexure – VI 55-56

 Annexure – VII 56-57

 Annexure – VIII 57-58

 Annexure – IX 58-59

 Annexure – X 59-60

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SWEET AND SOUR SOYABEAN PICKLE

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LISTS OF FIGURES

FIGURES PAGE NO.

 Flow sheet for “Sweet and Sour 34-35


Soybean Pickle”.

 Sample Questionnaire for


Numerical Test. 39-40

 Standard Recipe for “Sweet and Sour 60-61


Soybean Pickle”.

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INTRODUCTION
Human nutrition science has moved from a focus
in the prevetion of nutrients deficiencies to an
emphasis on health maintenance and reduced risk
of chronic diseases. A variety of foods and their
components are emerging as factors capable of
modifying growth, development performance and
disease resistance.
Pickling, also known as brining or corning,is the
process preserving food by anaerobic
fermentation in brine (a solution of salt in water) to
produce lactic acid and storing it in an acid
solution, ussally vinegar( acetic acid).The resulting
food is called as pickel .pickling can preserves
perishable foods for months.antimicrobial herbs
and spices such as garlic,ginger,cloves,black
pepper or often added.
Vegetables, fruits,meat,fish and even nuts can be
pickled.some well known Indian pickles includes
mango, amla, carrots, chillies, lemon, garlic and
ginger.

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Soyabean, Glycine max is one of the nature’s
nutritional gift, belongs to family Leguminocaea
and sub family Paplipndae. Soybean is a type of
legume found in east Asia by its native source. It is
available in wide varieties of coat colors like black,
brown, blue, mottles and yellow. Basically
soybeans are packed with high nutritional values;
specifically it is a rich with healthy protein
contents. Soybean are perfect substitute for
animal proteins and also contain fats and
adequate carbohydrates contents resulting in
producing good amount of calories. Soybean is
good dietary ingredient for diabetic patients. It is
easily digestible and on consumption supplies
adequate amount of nutrients thus is considered
as of the best diet ingredients for the patients
suffering from low immunity problem and from low
blood pressure. Regular consumption of soyabean
improves natural protection against accumulation
of cholesterol in body thus, keeps heart healthy.
Consumption of soyabean helps in development
and hardening of arteries thus works as natural

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antidote for arteriosclerosis and regular
consumption of soyabean also bestows positive
impact on heart, kidneys, brains and eyes. In
terms of nutritional value, soybean have a rich
nutrient content. Apart from being an excellent
source of protein, it also contains all the essential
fatty acids, calcium, magnesium, lecithin,
riboflavin, thiamin, fiber, folic acid and iron.
Soybean are an imperative source of vegetable oil
and protein. Most of the soy products act as
perfect replacements for meat and dairy products.
Soybean qualifies as one of the cheapest form of
dietary protein available. For children soybean are
effective in their growth and development. As for
the content, soybean comprises of considerable
amounts of alpha-linolenic acid, omega-6 fatty
acid and isoflavones, genistein and daidzein while
the isoflavones present reduces the risk of
development of cancer. The Genistein an iso
flavones found in soybean, protects the body from
the clutches of plague diseases.

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.
Keeping in view all these uses and benefits of
soybean a number of products are prepared now a
days. Among them soybean pickle is one Product
prepared because pickles are good appetizers and
add to the palatability of a meal. They stimulate
the flow of gastric juice and help in digestion.
The preservation of food in common salt or
vinegar is known as pickling.

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AIM & OBJECTIVES:

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 To standardize the recipe.

 To study the acceptability of the product.

 To study the Physico-chemical characteristics of

the final product.

 To make aware of health benefits of soyabean

Pickle.

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suresh

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REVIEW OF LITERATURE

Limited studies are available on products fortified with


soy protein some of the published reports are:

Vijaya khader and Manjula C (NOV (1998) published


their work on the devilment of cost energy protein rich

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food using horse gram and soybean.ragi,horse gram
and soybean were processed using different techiniques
such as germination,roasting and puffing.the low cost
energy protein rich preparations named ragena and
energy protein rich food(eprf)were formulated based on
horse gram and soybean. red palm oil, rich natural beta-
carotene source was also incorporated at 5% level in
these developed products.

N.shakultala Manay and M.shadaksharaswamy


(2001) has reported about the nutritional significance of
soybeans.

A.P Gandhi published his work on soymilk – A


potential supplement for dairymilk.he studied that
soymilk has a great potential to supplement the
dairymilk and cow’s milk. It is also devoid of lactose to
which many of us are sensitive. He also gave different
classification of soymilk and he studied the shelf life
soymilk.(Indian food industry nov.2002)

Tripathi and Misra (2005) has given different benefits


of soybeans and different products that can be made
possible from soybeans.

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MATERIALS AND METHOD

• SOYBEAN

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Soyabean is one of the nature’s nutritional gift .It
is good dietary ingredient for diabetic patients.It is
easily digestible & on consumption supplies
adequate amount of nutrients.Soyabean is an
excellent source of protein it also contains all the
essential fatty acids, calcium, fiber, folic acid &
iron.Soyabean are an imperative source of
vegetable oil & protein.Most of the soya products
act as perfect replacement for meat & dairy
product.

• SALT

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Salt is a dietary mineral essential for life,
composed primarily of sodium chloride. Salt
flavour is one the basic taste and salt is most
popular food seasoning. Salt is also a natural
preservative (class I). Salt is applied to control
microbial population in food such as butter,
cheese, fish etc. The amount of salt added to
determine the extent of protection afforded to the
food. It reduces the solubility of oxygen in the
moisture. It dehydrates food by drying out and
tying up moisture as it dehydrates microbial cells.
Common salt is rich source of iodine which is
necessary for proper function of thyroid gland to
inhibit goitre. Salt is necessary to maintain the
body Na-K balance i.e. It is necessary for proper
functioning of body because many salts lost during
sweating.

• SUGAR

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Sugar aids in the preservation of products in
which it is used. The high osmotic pressure of
sugar creates conditions that are unfavourable for
the growth and reproduction of most species of
bacteria, yeasts and molds. The preservative
action of moderate strength of sugars can be
improved if invertase is used to increase the
concentration of glucose relative to sucrose.
Sugar acts as preservative ,improve mouth feel,
colour, taste and shine. Sugar function as
humecants (compounds which absorb moisture
from air) plasticizers, texturizing agents, flavour
producing agent and sweetning agent.

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.
• SPICES
Spices are traditional items of foreign trade of
India, the largest producers and exporters of
spices in the world. The spices normally used are
Red Chillies, Cloves, Black pepper, Ginger, Garlic.
Spices should be varied according to individual
taste. Some people like very hot spices and
chutneys while other preffered a mild flavour.
• BLACK PEPPER

Black pepper or Kali mirch is the dried, mature


but unripe fruit or berries of a perennial climbing
vine cultivated as a plantation crop. It is
considered as the “King of Spices” because it is
the largest used spice in the domestic and
industrial sectors. Presently, its world consumption
is of the order of 125,000 tonnes. It is one of the
agricultural commodities of the country with a
pronounced export bids. Nearly 80 % of our

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pepper output is exported. It is thus, known as
“black gold of India”. Different varities (24 types) of
black pepper are grown in the country. Pepper is
obtained by harvesting the spikes when the fruits
are fully mature and start yellowing or become
yellowish. The berries are removed from the
spikes by rubbing, threshing or trampling and sun-
dried for a few days. When completely dry, the
outer skin of the berries become dark brown to
black and get shriveled. Before drying if the
berries are kept in boiling water for about 2
minutes, a glossy uniform black product is
obtained on drying. Heat treatment arrests
enzyme activity and the dried product has better
keeping quality and a fresher aroma. Pepper is
used for a variety of purposes.. For centuries, it
has been used as an essential preservative for
meat and other perishable foods. It is largely used
in meat pickling and canning,baking, confectionary
and preparation of beverages. Its principle use is
as a seasoning agent. Black pepper is an
important component of culinary seasoning.

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• GINGER

Ginger is commonly known as common ginger,


cooking ginger ,canton ginger and east Indian
pepper.Ginger was called “maha aushadhi” which
means great medicine. It has taken its name from
the Sanskrit word “stringa vera” which means a
important spices of India standing next to garlic,
chilli and turmeric. In the world market, Indian
Ginger is popularly known as cochin ginger and
calicut ginger. It has been attributed with
proteolytic activity and tenderizing effect. It is
basically a knotted, thick under ground stem which
extend roughly 12 inches above the ground with
long, narrow ribbed green leaves and yellowish
flowers. It has a very refreshing, lemon like smell
and pungent taste. It contains 3% an essential oil
that causes the fragrance of the spice.The main
constituents are sesquiterpeniods and

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zingiberene. The pungent taste of ginger is due to
non volatile phenyl propanoids, particularly
gingerol and shoagoles. The gingerol have
analgesic, sedative, antipyretic, antibacterial and
gastrointestinal tract molility effects.
Ginger has got various medicinal aspects in the
form of pickle, drink, tonic or a whole even. Dried
ginger is mostly used for medicinal purposes by
pharmamaceutical companies. It is used
particularly in inflammatory conditions like
rheumatoid arithritis, osteoarithritis and joint pain.
It is found to be effective in treating heart diseases
and cancer. It helps in lowering cholesterol and
prevents blood from clotting. It has been found
effective against colds, coughs, constipation,
headache, Sinus congestion, improves appetite
and acts as an antioxidant. It can be used for
relieving toothaches. It aids in digestion and acts
as an stimulant and carminative. It is used
medically to treat flatulence and colic. It is
effective against nausea caused by motion
sickness. Ginger is recommended for morning

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sickness commonly associated with pregnancy. It
is frequently employed to disguise the taste of
nauseous medicines. The high content potassium
in ginger will protect the body against fragility,
paralysis, sterility, muscle weakness, kidney
damage, mental apathy and confusion. The high
content of magnesium, calcium makes it useful for
muscles spasm, depression, hypertension and
conversions.
• GARLIC

Garlic has long been considered a herbal


“Wonder drug” with a reputation among peoples
for preventing everything from the common cold
and flu to the plague. It has been used extensively
in herbal medicine (phytotherapy). Raw garlic is
used by to treat the symptoms of acne. It can be

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effective as a natural mosquito repellent. Garlic
has been used as best anti-cholesterol herb world
wide. Apart from its well known aphroclisiae
action, it also reduces lipids and bad cholesterol
from the blood Hence it protects our heart from
heart attack. If takes over the time, it can
noticeably dissolves the plaques from the coronary
arteries ensuring the free flow of the blood to the
organ like heart. Garlic’s compound also have
anti-bacterial and anti fungal properties. Garlic
fights all sorts of infections including those of the
lung, bladder, vagina and sinus as well as cold
and flu. Garlic is a practical remedy used both
internally and externally to treat fungal and
bacterial skin infection. Garlic is also regarded as
one of the most effective remedies to lower blood
pressure. The pressure and tension are reduced
because it has the power to ease the spasm of the
small countries. Eating garlic regularly reduces the
risk of esophageal, stomach and colon cancer.

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• CHILLIES

Chillies or lal mirch are the fruits of some species


of the genus capsicum. They are also called
capsicum or red pepper. chillies are an
indispensable and common ingredient of Indian
food and expecially of south Indian food. The
genus capsicum, with a wide range of varieties
and many intermediate and hybrid forms has been
classified in different ways and many different
common names have been applied to them. The
generally accepted two main species are
Capsicum annuum and Capsicum frutescens. The
former is an annual and the flowers are grown
singly in the leaf axils, while the latter is a
perennial with flower clusters in the leaf axils. Most
of the chillies grown in India belong to the species
Capsicum annum. There are many varieties

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differing mainly in the size, shape and pungency of
fruits. Unripe fruits are generally green . The ripe
fruits are generally red, but in some forms they are
yellow or orange. The long and then to round or
ablong varieties having comparatively smooth
pericarp are highly pungent and used as spices in
the preparation of hot foods. The large bell shaped
fruits with thick pericarps are less pungent or non
pungent and used in the green condition as a
vegetable in salad and in pickle. Paprika belongs
to this group. The pungent principle in chillies is an
alkaloid called capsaicin. Chilli helps in digestion.
It stimulate the taste buds which results in
increased flow of salivary amylase helping the
digestion of starchy foods.

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• CLOVES

Cloves are flower buds of the clove tree. When


the base of the flower buds turns reddish in colour,
they are harvested and dried. Clove is the second
most important spice of the world from the
commence point of view, coming next to pepper.
More than 80% of world crop is in Tanzania. Some
clove is produced in India but most of our
requirement is met by imports. Clove buds contain
16-17% essential oils, which contains 90-95 %
eugenol. The spice value of clove is mainly due to
its volatile oil. In India, cloves both whole and
ground are a popular ingredients in spice mixture.
In medicines, clove oil is used as an aid to
digestion and for its antiseptic and antimicrobial
properties for the cure of toothache.
The Clove is rich in minerals such as calcium,
iron, phosphorus, sodium, potassium and Vit.A

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and Vit.C. Clove contains significant amount of an
active component called eugenol, which has made
it the subject of numerous health studies including
studies on the prevention of toxicity from sodium,
potassium and vitamin A and vitamin C.
Cloves are rich in Vit. A, C and Choline. It has
good amount of Vit.E (Alpha Tocopherol) and
small amount of thiamin, riboflavin, niacin, vitamin
B6, vitamin K and folate. Clove, one of the highly
prized spice are widely used all over the world for
their medicinal and culinary qualities. The spice
belong to the family of myrtaceae of the genus;
sygyzium and scientifically named as S.
aromaticum. They are the flower buds from
evergreen rain forest tree native to Indonesia. The
spice contains many health benefiting eventual
oils such as eugenol a phenyl- propanoid class of
chemical compound which gives pleasant, sweet
aromatic fragrance to the clove bud. Eugenol has
local anesthetic and antiseptic properties.

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• TAMARIND

Tamarind is a long bean like pods that belongs to


the vegetable order, but is treated like a fruit. Its
name is derived from the Arabic “tamar” meaning
a dry date fruit. It was the Arabs in India who gave
the name of tamar to this tree. Tamarind is green
when immature and when it matures, it becomes
fatter and change color to a sandy brown. The
pulp of the tamarind has a very sour taste while it
is young. The tamarind generally has a sour,
acidic taste. The sour taste of tamarind is the
favourite flavouring for a host of fish and curry
dishes.Tamarind is used to treat bile disorders and
lowers cholesterol. The pulp leaves and flowers in
various combinations are applied on painful and
swollen joints. Tamarind is use as a gargle for
sore throats and as a drink to bring relief from
sunstoke.

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• MUSTARD OIL

Mustard oil is considered to be an oil that has low


saturated fat, as compared to other cooking oil.
This pungent tasting oil is mostly used for cooking
in parts of Gujarat, Bihar, Assam, Bengal, Orissa,
Haryana and some other parts of India. It basically
consists of fatty acids, oleic acid, erucic acid and
linoleic acid. It has antioxidant and cholesterol
reducing properties. It is also loaded with essential
vitamins. It is good for heart and also has many
other benefits. Mustard oil helps to stay away from
coronary heart diseases. It also used as
antibacterial oil. Mustard oil helps to reduce hair
fall through improved blood circulation if it is
massaged on scalp. Mustard oil to used as an
effective preservative for pickles etc. since
centuries

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FIGURE-1
FLOW CHART “ SWEET & SOUR SOYABEAN PICKLE”

SOYABEAN

SOAKED IN WATER (8-10 HRS)

ROASTING FOR (5 -10)MINS

HEATING OF OIL

ADDITION OF GINGER, GARLIC, CLOVE
BLACK PEPPER,SALT ,CHILLI,
TARAMIND PULP&SUGAR

COOK IT FOR 10 MINUTES

ADDITION OF REMAINING OIL.

FILLING IN JAR AND CAPPING

STORAGE (ROOM TEMP)

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METHODOLOGY

→ Soyabean was soaked in water for 8 to 10


hours.

→Then, Roasted for 5 -10 mins.


→Oil was heated in a pan, Ginger, garlic, clove
powder, black pepper powder, salt & Chilli
were added.

→ Addition of Taramind pulp, sugar and then


Cook for 10 minutes.

→ Roasted Soyabean & remaining oil was


Added.

→ Filled into sterilized glass jar.

→ Storage at room temperature.

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SENSORY ANALYSIS
The coded sample was subjected to sensory
evaluation by semi trained panel of 10 person
drawn from the faculty and students of the
department.
The product was evaluated for appearance,
flavour, taste, and overall acceptability. The
evaluation was carried out by numerical scoring
test. The sample questionnaire for numerical
scoring test was given to the panelists. For sample
questionnaire refer TableNo 1.
Physico- chemical Analysis
1. Moisture Content
It was determined by placing the sample into an
oven at 800C/3 hr till it attained a constant weight.
Moisture (%) = 100 (w1-w2)/(w1- w)
Where,
w = weight in grams of empty dish.
w1 = weight in grams of empty dish with the
material before drying .
w2 = weight in grams of empty dish with the

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material after drying.

2. Total Ash content Determination


Ash content was determined by using muffle
furnace at 550˚ c for 8 hrs.
Total Ash (% by weight) = (w2-w) ×100/ (w1- w)
Where,
w = weight in grams of empty dish.
w1 = Mass( in grams) of empty dish with the
material .
w2 = Mass( in grams) of empty dish with ash.
3. pH
pH was determined by pH strip.
4. Acidity
Acidity was determined by dissolving the sample
in 5 ml distilled water and titrating the solution
against 0.01 NaOH solution using
phenolphthalein as indicator.
% Acidity =Titration value × normality × Eq.
wt×100
Weight of sample taken × 1000
5. Protein Test
It was determined by using Branford method.

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FIGURE-2
Sample Questionnaire for Numerical Scoring Test

Name_______________ Date____________
Product_________________
Rate the sample according to the following
description:
Score Quality Description
90 Excellent

70 Very good
50 Good
30 Fair
Quality Sample Score ( )
Flavour _____________
Taste _____________
Appearance _____________
Overall acceptance _____________

Comments

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Signature

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RESULT AND DISCUSSION
Table No -1
Quality Parameter- Flavour
S.no No. of Scores
Judges
1 A 70
2 B 90
3 C 90
4 D 90
5 E 90
6 F 70
7 G 90
8 H 90
9 I 70
10 J 90
Total 840
Average 84

The sample was presented to 10 panelist to


evaluate it for flavour.Therefore, by referring to
table 1 of sensory analysis it was concluded that
the sample got an average score of 84 & was
excellent in flavour.

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TABLE NO - 2
QUALITY PARAMETER – TASTE

S.no No. of Scores


Judges
1 A 70
2 B 90
3 C 90
4 D 90
5 E 90
6 F 90
7 G 90
8 H 90
9 I 70
10 J 70
Total 840
Average 84

The sample was presented to 10 panelists to


evaluate for the taste. Therefore ,by referring to
table 2of sensory analysis it was concluded that
the sample got an average score of 84 & was
excellent in taste.

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TABLE NO- 3
QUALITY PARAMETER- APPEARANCE

S.no No. of Scores


Judges
1 A 90
2 B 90
3 C 90
4 D 90
5 E 90
6 F 90
7 G 70
8 H 90
9 I 90
10 J 90
Total 970
Average 97

The sample was presented to 10 panelists to


evaluate it for the appearance.Therefore,by
referring to table 3 of sensory analysis it was
concluded that the sample got an average score of
97 & was excellent in appearance.

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TABLE NO- 4
QUALITY PARAMETER - OVERALL ACCEPTABILITY

S.no No. of Scores


Judges
1 A 70
2 B 90
3 C 90
4 D 90
5 E 90
6 F 90
7 G 90
8 H 90
9 I 70
10 J 90
Total 860
Averag 86
e

The sample was presented to 10 panelists to


evaluate it for the Overall acceptance .Therefore
by referring to table 4 of sensory analysis, it was
concluded that the sample got an average score of
95 & was excellent in Overall appearance

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.

TABLE NO- 5
Physico chemical analysis of “sweet and sour
soybean pickle”

ph 5

Acidity(%) 0.61

Moisture 23.3
content(%)
Protein content 6

Total ash 3.5


content(%)

From chemical analysis of the product, it was


found that the product has 5 ph, acidity
0.61%,moisture content 23.3%,protein content 6
and total ash content 3.5 %.

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SUMMARY AND CONCLUSION

Present study was done to develop a product rich


in nutritional and medicinal value. The product
prepared was “sweet & sour soybean pickle”. It
was prepared from soyabean, preservatives and
spices. Soyabean was mixed with spices like
ginger, garlic, clove, black pepper, tamarind and
preservatives like salt, sugar,oil.

Sensory evaluation was carried out for flavour,


taste, appearance and over all acceptability. It was
concluded from the result of sensory analysis that
the “sweet and sour soybean pickle” has excellent
acceptability.

Physico chemical test was conducted for


determining Moisture content by using oven method
at 105˚ C for 3 hours. The moisture content was
calculated as 23.3%.The total ash content was
determined using muffle furnance at 600 C for 12
hours & was calculated as 3.5%. pH was
determined by pH strip and was found as 5. Acidity
was determined by Titration of a known weight of
sample with 0.1NaOH using neutral
phenolphthalein and found to be 0.61%.

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Moreover, due to number of nutritional & medicinal
properties of ingredients used in the preparation of
“sweet & sour soybean pickle” and due to its
pleasant aromatic flavour and benefits,it could
provide a profitable outlet when demand for product
with nutritional as well as medicinal value is on
peak.

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BIBLIOGRAPHY

• Dubey S.C, Itapu Dr. Suresh, Soya. Flour in


bakery products. American Soyabean Association
Journal of Beverage and food World. Pp 23-25
• M.N.Shakuntla and M.Shadaksharaswamy.
Processed soya bean products. Food-facts and
principles. Pp 295-297.
• Potter N. Norman and Hotchikiss Joseph H.
Soya bean technology. Food science. Pp 404-405
• Srilakshmi. M.S. Evaluation of food quality.
food science. Pp 377-416.
• www.fotosearch.com (pictures)
• www.indianspices.com (spices)
• www.hubpages.com (soybean).

ANNEXURE 1

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NUTIRIONAL VALUE OF SOYABEAN
(PER 100 GRAM)

NUTRIENTS Quantity
Water 8.5 g
Energy 416 kcal
Protein 36.5g
Fat(total lipid) 19.9g
Fatty acids,saturated 2.9g
Fatty acid,mono-saturated 4.4g
Fatty acid,poly-saturated 11.3g
Carbohydrates 30.2g
Fiber 9.3g
Ash 4.9g
Iso Flavones 200mg
Calcium 277mg
Iron 15.7mg
Magnesium 280mg
Potassium 1797mg
Sodium 2.0mg
Zinc 4.9mg
Copper 1.7mg
Manganese 2.52mg
Selenium 17.8mgs

ANNEXURE 2

52
NUTRITIONAL VALUE OF CLOVE
(PER 1OO GRAM)

NUTRIENTS QUANTITY
Energy 323kcal
Carbohydrates 61.21g
Protein 5.98g
Total Fat 20g
Cholesterol 0g
Dietary fiber 34g
Choline 37.4mg
Folates 93mcg
Niacin 1.458mg
Pantothenic acid 0.155mg
Pyridoxine 0.590mg
Riboflavin 0.267mg
Thiamin 0.115mg
Vitamin C 81mg
Vitamin A 530IU
Vitamin E 852mg
Vitamin K 141.8mcg
Sodium 243mg
Potassium 1102mg
Calcium 0.075mg
Iron 8.68mg
Zinc 0.35mg

53
ANNEXURE 3

NUTRITIONAL FACTS OF BLACK PEPPER


(PER100 GRAM)

NUTRIENTS PERCENTAGE
Moisture 8.7-14.0%
Nitrogen 1.55-2.60%
Ether extract 4.2-15.7%
(volatile & non volatile)
Carbohydrates(starch) 28.0-49.0%
Crude fibre 8.7-14.0%
Ash 3.5-5.7%

54
ANNEXURE 4
NUTRITIONAL FACTS OF GINGER
(PER 100 GRAM)

NUTRIENTS PERCENTAGE
Moisture 6.9%
Proiten 8.6%
Fat 6.4%
Fiber 5.9%
Carbohydrates 66.5%
Ash 5.7%
Thiamin 0.05mg%

Riboflavin 0.13mg%
Niacin 1.9mg%
Ascorbic acid 12.0mg%
Vitamin A 125 IU/100g

55
ANNEXURE 5

NUTRITIONAL VALUE OF TAMARIND


( PER 100 GRAM )

NUTRIENTS QUANTITY
Vitamin B ( Thiamine) 34 mg
Riboflavin 14 mg
Niacin 1.2 mg
Vitamine C 2 mg
Calcium 74 mg
Iron 2.8 mg
Phosphorous 113 mg
Fat 6 gm
Carbohydrates 62.5 gm
Protein 2.8 gm
Calories 239
Vitamin A 30IU

56
ANNEXURE 6

NUTRITIVE VALUE OF SUGAR


(PER 100 GRAM)

NUTRIENTS QUANTITY
Carbohydrates 99.4 mg
Calcium 1.2 mg
Iron 0.15 mg
Energy 398 kcal

57
ANNEXURE 7

NUTRITIONAL VALUE OF CHILLI


(PER 100 GRAM)

NUTRIENTS PERCENTAGE
Moisture 10%
Protein 15%
Fats 6.2%
Fiber 30.2%
Carbohydrates 31.6%
Total ash 6.1%
Calcium 0.16%
Phosphorus 0.37%
Iron 0.23%

58
ANNEXURE 8

NUTRITIONAL VALUE OF SALT


(PER 100 GRAM)

NUTRIENTS PERCENTAGE
Sodium 32767mg
Iron 1%
Calcium 2%
Cholesterol 0%

59
ANNEXURE 9

NUTRITIONAL VALUE OF GARLIC


(PER 100 GRAM)

NUTRIENTS QUANTITY
Copper 0.630mg
Iron 1.200mg
Manganese 0.860mg
Phosphorus 310mg
Calcium 30mg
Zinc 1.930mg
Carbohybrates 20.8gm
Protein 6.3gm
Thiamin 0.060mg
Riboflavin 0.230mg
Vit A 13.0mg

60
ANNEXURE 10

NUTRITIONAL VALUE OF MUSTARD OIL


(PER I CUP)

NUTRIENTS QUANTITY
Energy 20cal
Carbohydrates 3g
Protein 3g
Weight 140g

61
STANDARD METHOD OF PREPARATION OF 200g
OF
“SWEET & SOUR SOYABEAN PICKLE”

Soyabean 100g
Ginger 5g
Garlic 2g
Clove 3-4 pieces
Black Pepper 2g
Chilli 2g
Salt 7g
Sugar 7g
Taramind 22g
Mustard Oil 53ml

62