Asian Journal of Dairy and Food Research, volume 33 issue 1 (march 2014) : 32-36

STUDIES ON REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE IN LEMON (CITRUS LIMON) PICKLES

Shivani Bansal, Shaivya Rani

Affiliations

¹Lady Irwin College, Sikandra Road, New Delhi -110 001, India

Submitted|
First Online |
doi 10.5958/j.0976-0563.33.1.007

Cite article:- Bansal Shivani, Rani Shaivya (2024). STUDIES ON REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE IN LEMON (CITRUS LIMON) PICKLES. Asian Journal of Dairy and Food Research. 33(1): 32-36. doi: 10.5958/j.0976-0563.33.1.007.

ABSTRACT

High consumption of sodium salts may lead to hypertension and the their continued consumption reported to cause heart attacks and death. Pickling technology is based on the extensive use of sodium choride. The objectives of this study were to identify how replacement of sodium chloride with potassium chloride would affect the physiochemical, microbiological and organoleptic qualities of pickles during storage. Substituting sodium chloride with potassium chloride did not affect the quality of lemon pickles during 90 days storage. It was possible to manufacture low sodium lemon pickle by substituting 50% and 75% NaCl by KCl.

KEYWORDS

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Asian Journal of Dairy and Food Research

STUDIES ON REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE IN LEMON (CITRUS LIMON) PICKLES

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