VALUE ADDITION OF FRUITS VEGETABLES PULSES OILSEEDS PRESENTATION

VALUE ADDITION OF FRUITS, VEGETABLES, PULSES & OILSEEDS PRESENTATION BYMs. AKRITI PRADHAN SMS (HOME SCIENCE) KVK, DARJEELING UBKV

INTRODUCTION Value addition is to economically add value to a product by changing its original state Physical/Mechanical damage WHY PRESERVE? . . Chemical and enzyme spoilage Spoilage due to insects or rodents Microbial spoilage

Why value addition? Takes care of excess produce Adds variety to our meal Preservation Easy to carry & transport Made available in places not grown

DIFFERENT METHODS OF PRESERVATION • • • HEATING DRYING SALTING/VINEGAR JAM/JELLIES/SYRUP/CANDIES JUICES/MURABBA/MARMALED PICKLING

TRAINING ON FOOD PRESERVATION THROUGH SALTING/VINEGAR &PICKLING

PICKLES

INGREDIENTS FRUITS/VEGETABLES SPICES & HERBS OIL

• UTENSILSv. Measuring cups and spoons, sharp knives, tongs, vegetable peeler, food chopper or grinder, cutting board , vessels. • SCALES • JARS/LIDS

PRESERVATIVES • Preservatives are compounds used to prevent and retard microbial spoilage of food. • They are classified into- class I & class II preservatives. • Class I preservatives- salt, vinegar, sugar/glucose, spices, honey, oil • Class II preservatives- sodium, potassium, calcium salts, benzoic acids, sorbic acids, citric acid etc.

PROCESSING OF VEGETABLES & FRUITS SELECTION OF FRUITS &VEGETABLES GRADING SYRUPING/ BRINING FILLING IN JARS WASHING PEELING COOLING/DRYING CUTTING BLANCHING SEALING PROCESSING STORAGE COOLING

BRINE/SALT WATER • A solution in water is brine • Only vegetables are brined • Hot brine of 1 - 3 percent is used to preserve vegetables • Filter brine before filling • 1% brine – 10 gm salt in 100 ml water

RECIPE TOMATO PICKLE INGREDIENTS METHOD Cut tomatoes into 4 pieces TOMATO – 500 gm OIL – 1 cup MUSTARD SEEDS - 1 tsp Heat oil and add all masala METHI POWDER- 2 tbsp HING - 1/4 tsp HALDI - 1/4 tsp Add tomato and cook RED CHILLI POWDER - 11/2 tsp SALT – 3 tsp Cool, add extra methi powder and oil and store

RECIPE ONION PICKLE INGREDIENTS ONIONS, PEELED - 1 1/2 cups METHOD Cut onion into 2 pieces Combine 1 cup water + vinegar + sugar + salt GARLIC- 1/2 cup CHILLIES – 5 -6 CUMIN SEEDS – 1 tsp Add onion + garlic + black cumin in vinegar- water mix WHITE VINEGAR – 1 cup SUGAR – 100 gm Mix well SALT – 1 tbsp Add extra vinegar- water mix, store in bottle

STUFFED CHILLI PICKLE INGREDIENTS Chilies – 500 gm Sauf- 6 tsp Tori- 6 tsp Methi- 6 tsp Haldi – 3 tsp Aam chur- 1 tsp Hing- ¼ th tsp Vinegar- 4 tbsp Salt to taste METHOD § Clean & slit chilies in the centre and remove seeds § In a bowl mix all the ingredients § Fill in the chilies § Preserve in bottle

MIXED VEGETABLE PICKLE RECIPE INGREDIENTS CAULIFLOWER BEANS METHOD Clean, cut vegetables Boil vegetables in water for few until tender CARROTS RADISH Strain water and dry PEAS SPICES SALT Rub spices and salt OIL Add oil and store in jar

TRAINING ON PRESERVATION OF FRUITS THROUGH MAKING OF JAMS, MARMALEDS, PRESERVES & KETCHUP

JAMS

JAM • Jam is made from crushed or ground fruit or by boiling fruit pulp • Pectin – jelling substance • Fruits high in pectin- apple, grapes, plum • Commercial pectins are available in liquid or powdered form • Acid- for gelling and flavour , commonly used lemon juice /citric acid • Lemon juice – 1 tbsp, citric acid 1/8 tsp • Sugar- for flavour, gelling, and preservative • Test for doneness- drop jam in ice cold water.

RECIPE Juice all the oranges using a juicer Now pour this fresh juice in a large kadai Bring this to a boil Simmer this for 15 minutes until the juice has reduced in half Add sugar and salt and mix well Boil till you reach a thick flowing consistency ORANGE JAM INGREDIENTS Orange – 2 kgs Sugar – 500 gms Salt – 1 tsp Lemon Juice – 3 tbsp Switch off the flame and add lemon juice to it and mix well cool completely Pour into a clean container and put in fridge

RECIPE Select apples and wash Cut them into small pieces Cook in water till apple pieces are tender (you can also pressure cook them for 2 minutes) Sieve the pulp carefully Add sugar stir constantly and add citric acid Cook till the mixture obtains thick gel like consistency Pour hot jam into bottles and cool Store in a cool place APPLE JAM INGREDIENT Apples: 1 kg Sugar: 750 gms Citric Acid: 1 teaspoon Water: 150 ml

METHOD MANGO JAM INGREDIENTSMango- chopped Sugar- ¼ c Lemon juice- 1 tbsp Wash & peel mangoes Grind Add mango puree, sugar, lemon juice Cook for 15 - 20 mins Check consistency Switch off fire Cool / store

MARMALED & MURABBA

MURABBA/ PRESERVE • The Murabba is a fruit or vegetable immersed in spice flavored HEAVY sugar syrup • You can use many of the fruits or vegetables to make Murabba, examples are: Mangoes, Apples, Carrots, Ginger, Amla • The Cinnamon, Cloves, elaichi and Lime juice are used to flavour

CARROT MURABBA RECIPE INGREDIENTS Carrots -1 kg Sugar – 500 gm Citric acid - 5 gms Water - 250 mls (1 cup) Elaichi – 5 gm kishmish – 10 gm almond – 10 gm METHOD Clean and cut carrots Mix sugar & water and boil Add carrots and cook for 20 minutes Add elaichi, kismish & almonds Store in bottle

MARMALED • Fruit jelly in which slices of the fruit or its peel are suspended • Two types of marmaled- jelly marmalade & jam marmalade • Jelly marmaled- juice of the fruit is used • Jam marmaled- pulp is used

RECIPE ORANGE MARMALED INGREDIENTS Orange – 4 to 5 sugar – 250 to 300 gm Lemon peel – 1 citric acid – 2 gm Water – 6 cups METHOD Wash oranges and lemon Cut into pieces Add orange, lemon peel, lemon juice and water Boil for 10 minutes Reduce heat & cook for 40 minutes until fruit becomes soft Boil till it becomes gel like Pour in bottle Cool & store

KETCHUP Ketchup is a table sauce used for dressing and condiment. It is more sweeter than a sauce. It is made with ripened tomato. Common ingredients include tomatoes, vinegar, sugar, salt, spices, cloves, cinnamon. Vinegar – less variant of ketchup is called as tomato sauce.

METHOD § Clean & chop tomatoes TOMATO KETCHUP § Put in pressure cooker § Add chopped ginger, garlic, red INGREDIENTS chillies Tomato- 2. 5 kg for 1 lit § Pour vinegar Garlic- 2 pods § Add sugar Ginger- ½ § Cook in low flame for 30 mins Sugar- 1 c § Blend/Strain Vinegar§ Allow to thicken for 20 mins Sodium benzoate – ¼ § Check taste tsp in 1 tsp hot water § Add soduim benzoate & stir well § Store

Value addition in Pulses & Oilseeds

Method GROUNDNUT PODI Ingredients: Groundnut- 1 cup Dry coconut powder- 2 tbsp Dry red chillies- 10 Garlic pods- 6 Jeera- 2 tsp Salt to taste Oil- 1 tsp Roast peanut Remove peel Add oil, chilies, jeera in pan and fry Cool Grind chilies, jeera & salt Add garlic, groundnut, dry coconut Grind store

Method DHANIYA PODI INGREDIENTS Dhaniya– 25 gm Chillies- 5 Roast dhaniya & chillies Add curry leaves Remove from heat Curry leaves Cool Salt to taste store

METHOD DAHL PODI INGREDIENTS Black gram dal- ½ c Chana dal- ½ c Coconut- ½ c Garlic- 10 Oil- 1 tsp Salt to taste Heat oil Roast dahl & chillies Roast coconut Cool/ grind store

ARTIFICIAL PRESERVATIVES NAME USED IN QUANTITY Citric acid jams, jellies, marmalade 1 tsp/kg Potassium metabisulphite (KMS) Juices, squash ½ tsp /liter