Research Paper | Food Science | India | Volume 6 Issue 12, December 2017
Developed Sauces by Using Vegetables and its Utilization in Recipe
Singh Ritika, Singh Neetu
The basic methods of vegetables preserving methods include dehydration, salting, pickling, fermentation, canning, and freezing. Pickling and fermentation are old methods of preserving various horticultural crops, and unique methods of pickling and fermentation have long been developed. There are various types of pickling and fermentation products in Asia. The influence of storage temperature of vegetables and chemical additives ( including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of vegetables was evaluated. Vegetable sauces was processed, packed and thermally treated. The colour of vegetable sauces was affected by chemical treatment, temperature and storage period
Keywords: vegetables, Antioxident, Phytochemicals, Dietary Fibre
Edition: Volume 6 Issue 12, December 2017
Pages: 487 - 489
How to Cite this Article?
Singh Ritika, Singh Neetu, "Developed Sauces by Using Vegetables and its Utilization in Recipe", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20178731, Volume 6 Issue 12, December 2017, 487 - 489
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