Studies on Development of Orange Peel Pickle and its Preservation with Health Benefits

A number of Ago-industrial by-products or wastes like citrus pulp, citrus meals, citrus seed meal, citrus molasses and citrus peels are generated from fresh citrus after the main products of interest have been removed or extracted during processing or peeled for direct human consumption as in the case of developing countries. The waste utilization of orange peel is the most important aspect of this study.

The Present Study was undertaken to prepare orange peel pickle by using different preservatives and to assess its shelf life and overall acceptability of pickle in sensory evaluation. The study was conducted to note down the efficacy of preservatives on the shelf life of pickle. Sensory evaluation was done in order to see the acceptability of product for parameters color, flavor, aroma, texture and overall appearance. In the first treatment pickle was prepared with sugar. In second treatment pickle was prepared with jaggery. Both combinations were observed majorly for taste and shelf life. Treatment 1 (T1) showed best result in terms of shelf life and Treatment 2 (T2) showed best result in terms of sensory.