Abstract:
Preparation, quality evaluation and shelf life study of dhule achar, a traditional pickle of Nepal was initiated by conducting a survey based on traditional method. A survey was conducted about the preparation method of dhule achar among the different communities of people. Information on recipe, preparation method, uses, benefits and origination of dhule achar were collected. From survey information, variation was found regarding the raw materials (sesame, niger, flax, perilla and pumpkin seeds), recipe and methods of preparation. So, a study was carried out on the effect of variation of five oilseeds on the sensory quality of the product. From the sensory evaluation on different attributes (color, taste, flavor, texture and overall acceptance), dhule achar prepared by using equal proportion of all oilseeds, was found to be best as compared to the product made from individuals oilseeds. Then again the products were made by varying the proportions of the each oilseed. The best formulation selected from the sensory analysis was the product containing higher proportion of pumpkin seeds (30%) and it was analyzed for its proximate composition and some minerals (Ca, Fe, K and Na). The proximate analysis showed moisture (12.26±0.28%), crude protein (24.3±0.19%), crude fat (30.80±0.24%), ash (7.5±0.13%), crude fiber (4.67±0.13%) and total carbohydrate (20.47±0.98%). Similarly, mineral contents were found to be calcium (242.56±6.02mg), iron (15.32±0.76 mg) sodium (2174±7.81 mg) and potassium (673±2.34 mg). The shelf life of the product can be extended for few months by keeping the product in PP pack (80μm) at ambient condition (25±3˚C).
