Processing is a science through which food is processed and preserved in a fit condition for future use while keeping nutrients and other qualities intact. The quality of processed products depends largely on their quality at the time of processing (Kader and Barret 2005). Nutrition depends on the amount of vitamins, minerals, fiber, sugars, proteins and antioxidant phytochemicals (carotenoids, flavonoids and other phenolic substances) in a fruit. The amount of phytochemicals in the processed product depends on the stability of the phytochemical during processing, which is mainly related to the oxidation of the product and its sensitivity to the surrounding conditions (Leong and Oey 2012). Water-soluble vitamins such as Vitamin-C, B1, B2, B6 and folic acid are heat sensitive but fat soluble vitamins are relatively heat tolerant. As a result, the minerals present are not so much affected during processing.
Why processing?
Most consumers want to get and eat the freshest fruits and vegetables. But unfortunately not all the variety of fruits and vegetables can be produced throughout the year. There are some fruits that grow in certain areas, while many delicious fruits grow for a short time and after that time the fruits are no longer available. For all these reasons, fruit processing is an ideal alternative to taste fresh fruit after a certain period of time. Processing increases a) availability of fruits, b) less wastage of fruits during storage and increases storage time, c) increases the biological and chemical safety of food and d) also increases diversity in food. Variety selection and fruit maturity are very important in fruit processing. Processing can be done in different ways. Studies have shown that whether the fruit is eaten fresh, frozen and canned, it is similar in color, flavor, acceptability and nutritional value, although it is largely dependent on post-harvest management and processing.
Processing (storage or canning in containers, drying or drying, storing or freezing at low temperatures and making juices, jams and jellies) increases the shelf life of the fruit. The processing steps are; Preparation of raw materials such as cleaning, trimming and peeling of unnecessary parts, and subsequent cooking, canning or freezing. Processing can be done in the short and long term. The following is a description of some of the different fruit products:
Pickles: Pickles are very tasty and delicious food. Pickles are known as a very tempting and interesting food for almost all classes of people. The nutritional value of the pickle depends on the fruit or vegetable from which the pickle is made. Pickles contain vitamin C and minerals that our body needs. Pickles increase appetite.
Pickles contain oils or lubricants that help produce heat energy. If made in proper manner, almost all the qualities of fruits or vegetables remain intact in the pickle. Pickles can be made with little capital. An individual can easily manage to increase his income by making and marketing pickles.
Mango pickle: Mango availability time is only a few months. Again, when the mango is small, most or all of the mangoes fall in the storm. It can be used throughout the year by making delicious pickles with stalked mangoes. Measures can be taken to increase family income by preventing waste through processing.
608.503 SRY