PJB-2019-679
Optimization of Indigenous Mango Pickling Recipes of Watala National Park and Allied Villages, District Bhimber Azad Jammu and Kashmir Pakistan
Muhammad Ishtiaq
Abstract
Abstract: Mango fruit has been used by man in different forms such as ethnomedicine, fruit and condiments (pickle, sauce and juice). Mango pickle prepared by different traditional and cultural recipes is integral part of many cuisine in the world. In this research, five indigenous recipes of mango pickling viz: Watala Mango Pickle (WMP), Sweet Mango Pickle (SMP), Vinegar Mango Pickle (VMP), Chili-Spicy Mango Pickle (CMP) and Namkeen (Salty) Mango Pickle (NMP) were standardized for organic mango variety Mota mango (MM) of Watala National Park (WNP) and allied villages of Barnala, District Bhimber Azad Jammu and Kashmir (AJK). For this pickling trial five organic mango varieties were used and MM variety was selected on basis of ethnomedicinal (EM) survey and physio-chemical analysis (PCA). In analysis, out of five pickling recipes, to recommend the best one following parameters viz: pH, acidity, moisture, ascorbic acid content, reducing sugar content, total sugar content and browning of color were studied. After different time intervals (0, 30, 60, 90 days) color, consistency, flavour, aroma, texture and acceptability was evaluated to determine organoleptic quality of pickle. Physio-chemical depicted that among all organic mango pickles (OMPs), WMP was liked best by survey respondents and recommended as organoleptic due its lower pH (2.46), less moisture content (50.16), higher acidity (4.21), elegant aroma, less sugar content (6.10), high phenetic texture (with least browning effect: 0.341) and flavour. According to 9-Hedonic point scale (HPS), it was found that with increase of storage period organoleptic properties: color, consistency, flavour, aroma, texture, taste and overall acceptability improved but coloration became brownish/faded. HPS analysis recommended WMP as the best pickle recipe while CMP and SMP ranked second and third recipes, respectively. As per HPS, later two recipes’ organoleptic properties are lighter than WNP that might be due to their gravy formation of spices and sugar contents.
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