Vol. 11, Issue 12 (2022)

Author(s):
Rajeshwari F Kurbett and Kashibai Khyadagi

Abstract:
Acid lime is one of the commercially important citrus fruit grown in the country. It has multiple health benefits and nutritionally very rich. Fermented fruits and vegetables contain a diverse group of prebiotic compounds which attract and stimulate the growth of probiotics. Pickling is one of the most ancient methods of preserving food and is good appetizer and adds variety to daily diet. Acid lime has good commercial potential and cultivation area is gradually increasing because of high returns on the other hand, processing units are not available in growing area is one of the back drop under value addition sector. So to reduce post harvest loss the study was taken to develop dehydrated pickle. Optimization of lime pickle was carried out for all ingredients and optimized lime pickle recipe included 15 percent of salt, 1 percent turmeric powder, 5 percent chilli powder, 1 percent mustard dhal and 1percent fenugreek powder. Standardization of temperature for dehydrating pickle revealed that 60ºC for 10 hours found to be optimum. For rehydrating dehydrated pickle, 1:1 (pickle: water) ratio for 24 hours found to be optimum.