Development and Optimization of Protein Rich Germinated Bengal Gram Pickle Using Response Surface Methodology

摘要: Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it very low shelf life at room temperature, hence to enhance the germinated gram, a added product can be developed form Pickle with vinegar, oil salt as preservatives. To optimize quantity ingredients added, Response Surface Methodology was used. Statistical software Stat-Ease used for statistical graphical analysis experimental data. It found that sensory scores were 7.2, 8.4, 7.8 & 7.7 color, flavor, texture overall acceptability corresponding optimum conditions. having composition 7 mL 5 g salt, 21.5 6 garlic per 50 pickle optimum. Triplicate samples prepared using conditions evaluated all responses said formulation have higher score when compare predicted value. From storage study prediction stored effectively 60 days temperature without any significant change quality attributes pickle. Germinated is nutritious protein fiber .The rich preserved up two months ambient Further effect stability required.