BANANA PICKLES

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BANANA PICKLES
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BANANA PICKLES

• Pickling
• The preservation of food in common salt (or) in
  vinegar is known as pickling.
• It is one of the most ancient methods of
  preserving fruits and vegetables.
• Pickles are good appetizers and add to the
  palatability of a meal. They stimulate the flow
  of gastric juice and thus help in digestion.

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BANANA PICKLES

• Raw materials used in pickling
• Salt
• Vinegar
• Sugar
• Spices
• Water
• Cooking utensils

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BANANA PICKLES

• Pickling process
• Pickling is done in two stages
• 1) By curing (or) fermentation with dry
  salting (or) fermentation in brine (or) salting
  without fermentation.
• 2) By finishing and packing.
• Pickling is the result of fermentation by lactic
  acid forming bacteria which are generally present
  in large numbers on the surface of fresh
  vegetables and fruits.

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BANANA PICKLES

• Bacteria can grow in acid medium and in the
  presence of 8-10 salt solution whereas the
  growth of a majority of undesirable organisms is
  inhibited.
• Lactic acid bacteria are most active at 30oC,
  so this temperature must be maintained as far as
  possible in the early stage of pickle making.
• When vegetables are placed in brine, it
  penetrates into the tissues of the vegetables and
  soluble material present in them diffuses into
  the brine by osmosis.

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BANANA PICKLES

• The soluble material includes fermentable sugars
  and minerals.
• The sugars serve as food for lactic acid
  bacteria which convert them into lactic acid and
  other acids.
• The acid brine thus formed acts upon
  vegetables tissues to produce the characteristics
  taste and aroma of pickle.
• There are two methods for pickling
• 1. Dry salting method
• 2. Fermentation in brine

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BANANA PICKLES
PREPARATION OF BANANA FLOWER PICKLE

• Ingredients
• Cleaned banana flower -1 kg
• Mustard - 25 g
• Fenugreek - 25 g
• Asafoetida - 5 g
• Pepper -10 g
• Coriander -10 g
• Cumin seeds - 5 g

• Aniseed - 5 g
• Galic - 200 g
• Lime juice - 150 ml
• vinegar - 200 ml
• Turmeric powder - 5 g
• Chilli powder - 80 g
• Salt - 90 g
• Oil - 400 ml
• Sodium benzoate - 250 ppm

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BANANA PICKLES

• Method
• Wash the banana flower in water and cut into
  thin slices. Heat the oil and add coarsely ground
  garlic.
• Cook the flower in oil.
• Roast the mustard, asafetida, aniseed, cumin
  and fenugreek and powder it.
• Add the powdered ingredients, chilli powder,
  pepper powder, coriander powder, salt and
  turmeric powder to the boiled mass.

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BANANA PICKLES

• Then add the lime juice and cook the pickle in
  low flame.
• Stop cooking when the oil separates out from
  the pickle and add vinegar.
• Cook the pickle and mix the preservative.
• Bottle the pickle in a sterilized container.

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BANANA PICKLES
PREPARATION OF BANANA PSEUDOSTEM PICKLE

• Banana pseudostem -1 kg
• Mustard - 25 g
• Fenugreek - 25 g
• Asafoetida - 5 g
• Pepper -10 g
• Coriander -10 g
• Cumin seeds - 5 g
• Aniseed - 5 g
• Galic - 200 g

• Lime juice - 150 ml
• Vinegar - 200 ml
• Turmeric powder - 5 g
• Chilli powder - 80 g
• Salt - 90 g
• Oil - 400 ml
• Sodium benzoate - 250 ppm
•  

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BANANA PICKLES

• Method
• Wash the banana pseudostem in water and cut into
  thin slices. Heat the oil and add coarsely ground
  garlic.
• Cook the pieces in oil. Roast the mustard,
  asafetida, aniseed, cumin and fenugreek and
  powder it.
• Add the powdered ingredients, chilli powder,
  pepper powder, coriander powder, salt and
  turmeric powder to the boiled mass.

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BANANA PICKLES

• Then add the lime juice and cook the pickle in
  low flame.
• Stop cooking when the oil separates out from
  the pickle and add vinegar.
• Cook the pickle and mix the preservative.
• Bottle the pickle in a sterilized container.
•  

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BANANA PICKLES

• Assessment
• The preservation of food in common salt (or) in
  vinegar is known as ------
• Ans Pickling
• Fermentation with dry salting is the process of
  pickling True /False
• Pickling is the result of fermentation by
  -------acid forming.
• a. Acetic acid b. Tartaric acid c. Lactic acid
• Bacteria can grow in acid medium and in the
  presence of ------ salt solution.
• a.1-2 b.8-10 c.9-10

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BANANA PICKLES

• References
• S. Parvathi, R.S. Azhaghiya Manavalan, April
  2002, Value added products from banana, Valarum
  Velanmai, Tamil Nadu Agricultural University,
  Coimbatore.
• S. Parvathi, Holistic view of Banana plants,
  Kissan world, 1997, 24(12) p.no. 62-63.
• Development of value added products from
  Banana pseudostem (An Overview of Progress)
  National Agricultural Innovation Project
  (Component 2) Navsari Agricultural University,
  Navsari
•  

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