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 
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
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
How to Share this Article?
Similar Articles with Keyword 'vegetables'
Emerging Nutrient Rich Space Crop - Microgreens and their Health Benefits
Diagnosis and Characteristics of Street Food Consumption in a City with High Population Growth: Case of Daloa (Cote dIvoire)