Studies on the prepartion of stem amaranth pickle
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Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for
proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle
was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem
amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical
analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological
studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without
vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and
overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix
were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed
for color and flavor