Quality Characteristics of Lime Pickles Prepared Using Different Salts

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Authors

  • T. Geeta
     Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,IN
  • Jamuna Prakash
     Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,IN

Abstract

Preservation of food in one form or another has been practised in all parts of the world, though scientific methods of food technology was discovered only about 100 years back. Pickling of fruits and vegetables has been known for centuries as a means of preservation. Pickles, chutneys and sauces are some of the important items of food used all over the world. They serve as good appetizers and are supposed to aid digestion by stimulating the flow of gastric juice. Pickles have been eaten in India since time immemorial.

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Published

2006-03-01

How to Cite

Geeta, T., & Prakash, J. (2006). Quality Characteristics of Lime Pickles Prepared Using Different Salts. The Indian Journal of Nutrition and Dietetics, 43(3), 103–111. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6381

Issue

Volume 43, Issue 3, March 2006

Section

Original Articles

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