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2. Pickling: The preservation of food in common salt (or) in vinegar is known as pickling. It is one of the most ancient methods of preserving fruits and vegetables. Pickles are good appetizers and add to the palatability of a meal. They stimulate the flow of gastric juice and thus help in digestion. Previous NextEnd

3. Raw materials used in pickling: Salt Vinegar Sugar Spices Water Cooking utensils Previous NextEnd

4. Pickling process: Pickling is done in two stages 1) By curing (or) fermentation with dry salting (or) fermentation in brine (or) salting without fermentation. 2) By finishing and packing. Pickling is the result of fermentation by lactic acid forming bacteria which are generally present in large numbers on the surface of fresh vegetables and fruits. Previous NextEnd

5. Bacteria can grow in acid medium and in the presence of 8-10% salt solution whereas the growth of a majority of undesirable organisms is inhibited. Lactic acid bacteria are most active at 30 o C, so this temperature must be maintained as far as possible in the early stage of pickle making. When vegetables are placed in brine, it penetrates into the tissues of the vegetables and soluble material present in them diffuses into the brine by osmosis. Previous NextEnd

6. The soluble material includes fermentable sugars and minerals. The sugars serve as food for lactic acid bacteria which convert them into lactic acid and other acids. The acid brine thus formed acts upon vegetables tissues to produce the characteristics taste and aroma of pickle. There are two methods for pickling: 1. Dry salting method 2. Fermentation in brine Previous NextEnd

7. Ingredients: Cleaned banana flower -1 kg Mustard - 25 g Fenugreek - 25 g Asafoetida - 5 g Pepper -10 g Coriander -10 g Cumin seeds - 5 g Aniseed- 5 g Galic- 200 g Lime juice- 150 ml vinegar- 200 ml Turmeric powder- 5 g Chilli powder- 80 g Salt- 90 g Oil- 400 ml Sodium benzoate- 250 ppm PREPARATION OF BANANA FLOWER PICKLE: Previous NextEnd

8. Method: Wash the banana flower in water and cut into thin slices. Heat the oil and add coarsely ground garlic. Cook the flower in oil. Roast the mustard, asafetida, aniseed, cumin and fenugreek and powder it. Add the powdered ingredients, chilli powder, pepper powder, coriander powder, salt and turmeric powder to the boiled mass. Previous NextEnd

9. Then add the lime juice and cook the pickle in low flame. Stop cooking when the oil separates out from the pickle and add vinegar. Cook the pickle and mix the preservative. Bottle the pickle in a sterilized container. Previous NextEnd

10. Banana pseudostem -1 kg Mustard- 25 g Fenugreek- 25 g Asafoetida- 5 g Pepper-10 g Coriander-10 g Cumin seeds- 5 g Aniseed- 5 g Galic- 200 g Lime juice- 150 ml Vinegar- 200 ml Turmeric powder- 5 g Chilli powder- 80 g Salt- 90 g Oil- 400 ml Sodium benzoate- 250 ppm PREPARATION OF BANANA PSEUDOSTEM PICKLE Previous NextEnd

11. Method: Wash the banana pseudostem in water and cut into thin slices. Heat the oil and add coarsely ground garlic. Cook the pieces in oil. Roast the mustard, asafetida, aniseed, cumin and fenugreek and powder it. Add the powdered ingredients, chilli powder, pepper powder, coriander powder, salt and turmeric powder to the boiled mass. Previous NextEnd

12. Then add the lime juice and cook the pickle in low flame. Stop cooking when the oil separates out from the pickle and add vinegar. Cook the pickle and mix the preservative. Bottle the pickle in a sterilized container. Previous NextEnd

13. Assessment : The preservation of food in common salt (or) in vinegar is known as ------ Ans : Pickling Fermentation with dry salting is the process of pickling – True /False Pickling is the result of fermentation by -------acid forming. a. Acetic acid b. Tartaric acid c. Lactic acid Bacteria can grow in acid medium and in the presence of ------ salt solution. a.1-2% b.8-10% c.9-10 Previous NextEnd

14. References: S. Parvathi, R.S. Azhaghiya Manavalan, April 2002, Value added products from banana, Valarum Velanmai, Tamil Nadu Agricultural University, Coimbatore. S. Parvathi, Holistic view of Banana plants, Kissan world, 1997, 24(12) p.no. 62-63. Development of value added products from Banana pseudostem (An Overview of Progress) National Agricultural Innovation Project (Component 2) Navsari Agricultural University, Navsari Previous NextEnd