@article{Shanta:209915,
      recid = {209915},
      author = {Shanta, F.H. and Rajib, R.R. and Alim, M.A. and Haque,  M.R.},
      title = {Studies on the prepartion of stem amaranth pickle},
      journal = {Journal of the Bangladesh Agricultural University},
      address = {2014},
      number = {452-2016-35635},
      pages = {6},
      year = {2014},
      abstract = {Fresh stem amaranth was analyzed for proximate composition  and the developed pickles were analyzed for
proximate  composition, microbiological status, sensory attributes and  overall storage stability of the pickles. Pickle
was  prepareded with sugar, salt, oil and vinegar. Five  formulations of stem amaranth were prepared. Fresh  stem
amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat,  2.0% protein and 30 mg/100g vitamin-C. The  chemical
analysis of pickles showed that moisture content  was highly reduced in all processed samples. The  microbiological
studies revealed that total viable counts  of bacteria and fungal growth were high in the pickles  prepared without
vinegar and sugar but it was low with  vinegar-sugar-oil mix. The panelists marked for colour,  flavor, texture and
overall acceptability and analyzed  statistically. Among five samples, the pickles prepared  with vinegar-sugar-oil mix
were the best. Storage studies  were carried out up to six months at room temperature.  Minor change was observed
for color and flavor},
      url = {http://ageconsearch.umn.edu/record/209915},
      doi = {https://doi.org/10.22004/ag.econ.209915},
}