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PRODUCT PRESENTATION IN CONSUMER CHEMISTRY .pptx

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PRODUCT PRESENTATION IN CONSUMER CHEMISTRY .pptx

  1. 1. PRODUCT DEMONSTRATION IN CONSUMER CHEMISTRY “TICKLE MY PICKLE”
  2. 2. PICKLED CUCUMBER is a small miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by Lacto- fermentation. Pickled cucumbers are often part of mixed pickles.
  3. 3. WAY OF PRESERVING FOOD Pickling is a way of preserving and expanding the life of food through anaerobic fermentation or by the way or immersion in vinegar. Fermentation in brine results in the food called pickles. In fact, the pickling procedure results in the texture of the food and its flavor as well. This procedure can even preserve foods that are perishable. Pickling is one of the oldest known methods of food preservation.
  4. 4. HISTORY OF PICKLING The process of pickling is popular all across the world. In traditional pickling, vegetables and fruits were submerged in brine or salted and shredded. In Asian countries, fermented vegetables are very popular, with scientific research being mainly concentrated on kimchi, which is the general name given to a group of acid-fermented vegetable foods that have a long tradition in Korea.
  5. 5. Pickled Chemistry Concept SALT- it contains NaCl BRINE- high- concertation solution of salt in water VINEGAR- it contains acetic acid FERMENTATI ON- digesting food and turning it in fuel bacteria PICKLED CUCUMBER
  6. 6. MATERIALS FOR MAKING PICKLED CUCUMBER JAR SALT VINEGAR CUCUMBER KNIFE CHOPPING BOARD
  7. 7. PROCEDURE OF MAKING PICKLED CUCUMBER 1. Wash your ingredients 2. Slice your cucumbers as desired. 3. Whisk together a basic brine made of water, vinegar, and seasonings. 4. Pack the cucumbers into a jar, add some garlic (optional), and pour the brine over it all 5. And lastly refrigerate until the pickles taste sufficiently “pickled”
  8. 8. ARE PICKLED CUCUMBERS BAD FOR YOU? Pickles are very high in sodium because it’s an important part of the brining process. Consuming too much salt in your daily diet can contribute to high blood pressure. Anyone who is on blood pressure medication or looking to reduce their sodium intake should eat pickles in moderation or look for low-sodium options. Pickles are high in salt content and so it increases the risk of hypertension and also heart disease. The main risk of eating pickles is definitely an increase in blood pressure. It is better to avoid commercial pickles as they are prepared by using different chemicals that are harmful for health.
  9. 9. END OF THE DEMONSTRATION THANK YOU FOR LISTENING!

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