International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




Downloads: 128

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 [9]


Abstract: 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

Developed Sauces by Using Vegetables and its Utilization in Recipe


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/get_abstract.php?paper_id=ART20178731, Volume 6 Issue 12, December 2017, 487 - 489, #ijsrnet

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