Developed Sauces by Using Vegetables and its Utilization in Recipe
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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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

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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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