Canned Flavored Pickle from Baby Corn’s Leftover

Abstract

It was possible in using the leftover of babycorn as the raw material for flavored pickle. The pickling process could be done both by the brined or fermented process and the blanched pack or quick process. From the study on the physical properties and sensory evaluation of the canned products, it was found that, the quick process gave better flavor, color and texture products than of the fermented ones, since it did not possess the greeny babycorn flavor and the texture was not stiff. Thus it resulted in higher sensory scores in every characteristic than of the fermented products, with significant difference at p > 0.01 in color, and p > 0.05 in texture and acceptability. However, from observation, after the fermented process products were aged for 3 months, the flavor and color were altered to better natural fermented flavor and lighter yellowish green color similar to the blanched packed process. Among a brine of 6, 8, 10 and 12% NaCl concentration solution, it was found that 10% NaCl solution gave the best fermentation process. The vegetable was not spoiled during fermentation, the rate of acid production was higher than that using 12% NaCl solution and the coliform existed in the raw material at the begining of the process could be reduced. The cutting strength and sensory evaluation of the products from different brine concentration fermentation processes had no significantly difference. The fermentation period should be 5 days in order for the acid production to reach the maximum. From the morphological and biochemical characteristic of the microbials isolated from the fermented samples at the first day of fermentation there were both gram positive cocci of Pediococcus pentosaceus and Pediococcus acidilactici and gram positive rod of Lactobacillus plantarum and Lactobacillus brevis. However, afterward, Pediococcus sp. diminished, and was responsible for acid production to Lactobacillus sp. and yeast with cells increasing during the fermentation.