The present study was to optimize the brinjal pickle development process and investigate the effect of tamarind pulp on the nutritional, sensory qualities, and storage stability of brinjal pickles. The fresh brinjal and tamarind pulp were analyzed for nutritional composition. Developed brinjal pickles incorporation with tamarind pulp were analyzed for nutritional composition, sensory attributes, microbiological status, and overall storage stability. The nutritional compositions of developed pickles were different depending on the processing ingredients. Chemical analysis of developed pickles showed that the highest moisture content (60.23%) was given by sample A (500 g Brinjal + No tamarind pulp) followed by Sample B (450 g Brinjal + 50 g tamarind pulp), C (400 g Brinjal + 100 g tamarind pulp), and D(350 g Brinjal + 150 g tamarind pulp). Other components such as ash, protein, fat, fibre, vitamin C, magnesium, phosphorus, iron & total carbohydrate content increased with an increasing amount of tamarind pulp with brinjal. The acceptability of prepared pickles was organoleptically evaluated by the panelists using 1-9 hedonic scale. Sensory properties more specifically overall acceptability were in a rank like sample D>C>B>A. Storage studies were carried out for up to 4 months at room temperature (29°-30° C) at interval of one month. Microbial load decreased with the increasing amount of tamarind pulp, salt, sugar, and mustard oil in brinjal pickles. It could be due to the antimicrobial activity of tamarind pulp, salt, sugar, and mustard oil. The color, flavor & texture were unchanged up to 4 months of storage except slightly spoiled in samples A and B at 4th month.
Key words: Brinjal, Tamarind pulp, pickle, quality attributes, shelf life study
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