Impact of Pickling on Carbohydrate, Protein and Tannin Content of Five Selected Fruits

  IJETT-book-cover  International Journal of Engineering Trends and Technology (IJETT)          
© 2017 by IJETT Journal
Volume-52 Number-1
Year of Publication : 2017
Authors : Saranya R, Rajani V
DOI :  10.14445/22315381/IJETT-V52P206


Saranya R, Rajani V "Impact of Pickling on Carbohydrate, Protein and Tannin Content of Five Selected Fruits", International Journal of Engineering Trends and Technology (IJETT), V52(1),36-39 October 2017. ISSN:2231-5381. published by seventh sense research group

Fruits are nature’s precious gift to the humankind and animals; indeed, they are an absolute feast to our sight, not just because of their flavour and colour but of their unique nutrient profile that helps the human body to remain fit, rejuvenate, and free of diseases. They are life-enhancing medicines fully packed with, minerals, antioxidants, vitamins, fibers and many phytonutrients. A healthy intake of fruits helps to protect against major illnesses, such as heart disease and cancer. In this study, an attempt was made to estimate the impact of pickling on Carbohydrate, Protein, and Tannin content of five selected fruits (both fresh and pickled) – Averrhoa bilimbi, Phyllanthus emblica, Citrus limon, Carica papaya and Mangifera indica. Among the five selected fruits, the highest amount of carbohydrate was found in fresh Phyllanthus emblica (13g/100g) and lowest amount of carbohydrate was found in pickled Citrus limon (0.4g/100g). Among the selected five fruits, it was found that fresh Carica papaya had the highest value (0.9g/100g) for protein and pickled Averrhoa bilimbi and Phyllanthus emblica showed the least value (0.1g/100g). It was determined that fresh Mangifera indica had the highest amount of tannin (328.97g/100g) and pickled Citrus limon (228.63g/100g) had the least amount. From this priliminary study, it was clear that all other selected factors showed higher values in fresh samples. So it is always suggested to eat raw, fresh and ripe fruits.

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Carbohydrate, Protein, Tannin, Fresh fruits, Pickled fruits.