This document provides a standardized recipe for preparing apple pickle. It begins by introducing the various ingredients used in the recipe such as apples, fenugreek, turmeric, black pepper, cumin, fennel, red chili powder, salt, brown mustard seeds, and nigella seeds. For each ingredient, it describes the botanical and common names as well as the nutritional and medicinal properties. It then presents the standardized recipe in a table listing the ingredients and their amounts by weight and percentage. The recipe is for preparing 500g of apple pickle and includes dried apple pieces, mustard oil, salt, and various powdered spices. It concludes by mentioning there will be a flow sheet provided for

1. PREPARATION AND STANDARDIZATION
OF APPLE PICKLE
Guide: Dr. Anuradha Gandotra By: Pallvi Dhotra
Co- Guide: Mrs. Shallu Roll No. 0006-FSC-09
M.Sc 4th Semester
Food Science & Tech

2. INTRODUCTION
Fruits are among the perishable commodities, but are an
important source of nutrients in the human dietaries. Due to
their high nutritive value they make a significant nutrient
contribution to human well being.
Fruits are source of a number of essential vitamins and
minerals that cannot be found in other types of foods or
they may contain higher levels of these nutrients than other
foods.
Fruits are a rich source of vitamin A, vitamin B3, vitamin B6
and vitamin A.
Fruits have high water content also contains minerals like
sodium, potassium, iron and other elements in small
amounts.

3. India is the third largest producer of fruits in the world with
an annual production of 33 million tones, which is 8 per cent
of world’s production.
This abundance of production is not fully utilized and about
20-30 per cent of the produce gets wasted. To avoid these
surplus losses, fruits are processed in various products and
are preserved.
One such method for the preservation of fruits is the
pickling. Pickling is the lactic acid fermentation of fruits,
which is carried out by is carried out by lactic acid forming
bacteria, which are generally present in large numbers on the
surface of fresh fruits.
Pickles are the products obtained as a result of the pickling
process. Pickles are good appetizers and add to the
palatability of a meal.

4. Mango pickle is very well known in Indian market and
relished by all, but there are some fruits which are highly
nutritious and yet there pickle is not available in the market,
one such fruit is ‘Apple’.
Apple occupies around 40 per cent of total area under fruit
and accounts for 90 per cent of the total production of fruits
in Jammu & Kashmir. The area under apple cultivation
accounts for 87,000 hectares with an annual production of
9.29 lakh metric tons (2009-10).
But due to unavailability of adequate packaging and
processing facilities in the state, 30 per cent of the total fruit
produced gets wasted. . This leads to a huge wastage of the
crop in a good season.
To avoid the losses due to wastage of apples, the apple fruit
can be converted to a value added product by the pickling
process.

5. AIMS AND OBJECTIVES
To prepare and standardize the recipe for apple
pickle.
To study the physico- chemical characteristics
of the final product.
To check the acceptability of the product.

6. MATERIALS AND METHODOLOGY
1. APPLES:
Botanical name:- Malus domestica
Vernacular name:- Seb
Apple fruit is the pomaceous fruit of the apple tree.
The health benefits of apples are because of the presence of
phytonutrients as well as the vitamins and minerals.
Phytonutrients found in apples protects the brain from
diseases such as Alzheimer’s and Parkinson’s disease.
Apples contain both soluble and insoluble fiber which aids in
digestion and weight loss.
Apple reduces the risk of obesity, diabetes, unhealthy
cholesterol levels, heart disease, inflammatory bowel disease,
ulcerative colitis, hemorrhoids, diverticulitis and many other
disorders of the intestinal tract.

7. 2. FENUGREEK
Botanical name:- Trigonella foenumgraecum
Vernacular name:- Methi dana
Fenugreek is an annual herb native to Mediterranean and
Western Asia. Fenugreek seed whole or powdered is used as
a spice in pickles in India.
Fenugreek seeds have been found to contain protein, vitamin
C, niacin and potassium. Pectin and hemicellulose constitute
the fiber content of fenugreek seed.
Fenugreek seed contains phytonutrients, which gives
fenugreek seeds medicinal properties. Fenugreek seed helps
to lower the blood glucose and cholesterol levels.
Fenugreek seed has been used to treat arthritis, asthma,
improve digestion, maintain a healthy metabolism, cure skin
problems and treat sore throat.

8. 3. TURMERIC
Botanical name: - Curcuma longa
Vernacular name: - Haldi
Turmeric is a perennial shrub and is also extremely popular
as a food additive (spice).
The medicinal properties of turmeric are attributed to
phytochemicals known as curcuminoids. Additional health
benefits of turmeric include antibacterial and antifungal
properties.
It has been used to treat everyday problems such as
indigestion and flatulence, as well as more serious problems
such as arthritis, Alzheimer's disease, cancer, diabetes, high
cholesterol, pyrosis, jaundice, liver disorders, and menstrual
disorders.
Turmeric contains very good levels of vitamin C, which is a
powerful natural antioxidant and helps the body to develop
immunity against infectious agents, helps to fight type-1
diabetes and remove harmful free oxygen radicals from the
body.

9. 4. BLACK PEPPER
Botanical name: - Piper nigrum
Vernacular name: - Kali mirch
Black pepper is the fruit of the black pepper plant from the
Piperaceae family and is used as a spice and also as a
medicine.
Because of its antibacterial properties, pepper is also used to
preserve food. It is a source of iron, potassium, manganese,
vitamin C, vitamin K and dietary fiber. Black pepper is a very
good anti-inflammatory agent.
The antibacterial property of black pepper helps to fight
against infections, insect bites etc. Black pepper also helps
avoid gangrene. It is also good in hernia, hoarseness and
insect bites. It relieves joint pain.

10. 5. CUMIN
Botanical name: - Cuminum cyminum
Vernacular name: - Zeera
Cumin belongs to family Apiaceae and is extensively used as a
condiment or spice.
Cumin seeds are rich in iron and are thought to stimulate
the secretion of enzymes from the pancreas which can
absorb nutrients into the system.
It also contains very good amounts of B-complex vitamins
such as thiamin, vitamin B6, niacin, riboflavin, and other vital
antioxidant vitamins like vitamin E, vitamin A and vitamin C.

11. 6. FENNEL
Botanical name: - Foeniculum vulgre
Vernacular name: - Saunf
Fennel has many health benefiting nutrients, antioxidants,
dietary fiber, minerals like manganese, potassium, magnesium,
calcium, iron selenium, zinc and copper and vitamins like
vitamin A, vitamin E, vitamin B- complex and vitamin C.
Fennel stimulates secretion of digestive and gastric juices,
reduces inflammation of stomach and intestines and
facilitates proper absorption of nutrients from the food.
It also has anti acidic (basic) properties and is extensively
used in antacid preparations. It is an appetizer too.

12. 7. RED CHILLI POWDER
Botanical name: - Capsicum annum
Vernacular name: - Lal mirch
Red chilli powder is the ground, dried fruit of one or more
varieties of red chilli pepper.
Red chillies have vitamin C and Vitamin A, which are powerful
antioxidant. The antioxidants present in the red chilli wipe
out the free radicals that could build up cholesterol causing
major heart diseases.
It also acts as gastrointestinal detoxicants helping in digestion
of food.

13. 8. SALT
Chemical name: - Sodium Chloride
Vernacular name: - Namak
Salt is also known as table salt. It is composed primarily of
Sodium chloride(NaCl), a chemical compound belonging to
the larger class of ionic salts.
Salt is one of the oldest, most ubiquitous food seasonings
and salting is an important method of food preservation.
Salt regulates the texture, mouthfeel and juiciness of a
product. It is a well known class I preservative and fulfils a
critical antimicrobial function in the modern hurdle
technologies.

14. 9. BROWN MUSTARD SEEDS
Botanical name: - Brassica juncea
Vernacular name: - Rai
Brown mustard seeds are seeds of mustard plant, Brassica
juncea which belongs to family Brassicaceae.
It is commonly known as rai in India and is used in powder
form in many food preparations like pickles, chutney and
salad dressings etc.
It has a pungent flavour and gives sourness to the pickles.
Brown mustard seeds are an excellent source of essential B-
complex vitamins, vitamin A, vitamin K and minerals like
calcium, iron, copper, magnesium and manganese.

15. 10 .NIGELLA SEEDS
Botanical name: - Nigella sativa
Vernacular name: - Kalonji
Nigella seeds are small black seeds grown on bushes of plant
Nigella sativa.
Nigella seeds have a pungent bitter taste and smell. Nigella
seeds are used as both flavouring, added to a variety of
traditional foods, and as an herbal remedy for a variety of
ailments.
Nigella seeds are known to have many healing properties
including migraine, chronic colds, palpitations, alopecia,
asthma, bee stings, paralysis, amnesia, skin disorders, ear-ache
and respiratory diseases.

16. 11. MUSTARD OIL
Mustard oil is obtained from the seeds of mustard plant
Brassica nigira.
Mustard oil is considered to be oil that has low saturated
fats as compared to other cooking oil.
It basically consists of fatty acids namely oleic acid, erucic
acid and linoleic acid. It has an antioxidant and cholesterol
reducing properties.
The oil acts as an appetizer and boosts up hunger. Mustard
oil also has antimicrobial properties. Mustard oil may afford
some protection against cardiovascular diseases.

17. STANDARADIZED RECIPE FOR THE
PREPARATION OF APPLE PICKLE PER 500g
S.No INGREDIENTS AMOUNT PERCENTAGE
1 Apple pieces (dried) 250g 50%
2 Mustard oil 160ml 32%
3 Salt 40g 8%
4 Fenugreek powder 10g 2%
5 Rai powder 10g 2%
6 Turmeric powder 7.5g 1.5%
7 Red chilli powder 5g 1%
8 Black pepper powder 5g 1%
9 Cumin powder 5g 1%
10 Fennel powder 5g 1%
11 Nigella seeds 2.5g 0.5%

18. FLOW SHEET FOR THE PRETREATMENT
OF APPLES
Selection of apples
Washing
Cutting
Blanching at 60°C for 2 minutes
Immersion in 2% KMS solution
For 30 minutes
Draining
Sun drying for 2 days
Dried apple pieces

19. FLOW SHEET FOR THE PREPARATION OF
APPLE PICKLE
Heating of oil
Cooling of oil
Mixing of spices in a little of oil
Mixing spiced oil with apple pieces
Filling in jar
Add remaining oil
Keep jar in sun for a week
Storage

21. RESULTS AND DISCUSSIONS
1. SENSORY ANALYSIS
S.No QUALITY PARAMETER SCORE
1 Appearance 90
2 Flavour 88
3 Texture 86
4 Overall acceptability 89

22. 2. PHYSICO- CHEMICAL ANALYSIS
S.No PARAMETER RESULT
1 pH 4.0
2 Tirtrable acidity 0.6%
3 Moisture content 59.7%
4 Total ash content 1.22%

23. SUMMARY AND CONCLUSION
The ‘Apple Pickle’ is prepared by giving apple pieces a
preliminary treatment before making it into a pickle. This is
done by blanching the apple pieces for 2 minutes at 60° C
and then immersing the pieces into 2% KMS solution for 30
minutes.The treated apple pieces are sun dried for 2 days.
The product has been subjected to sensory evaluation by a
panel of 10 judges using numerical scoring test. The product
has been evaluated for appearance, flavour, texture and
overall acceptability and is found to be excellent.
From the physico- chemical analysis of the product, the pH
has been found to be 4.0, titrable acidity has been 0.6%,
moisture content was calculated to be 59.7% and total ash
content has been calculated to be 1.22%.

24. Apple pickle is a nutritious product because it gives the
health benefits of apples as well as the spices added to
it.
Apple pickle can be stored for more than 6 months
without any noticeable change in texture and flavour.
Hence, it is concluded that Apple pickle is a product
with excellent keeping quality and good nutritive value.