Preparation and Evaluation of Seasoned Vinegar-Optimization of Recipe Sharma Jagriti1, Joshi V.K.2,*, Sharma Rakesh1, Joshi Deepti1 1Department of Food Science and Technology, UHF, Nauni, Solan, Himachal Pradesh, India 2Retd. Professor and Head, UHF, Nauni, Solan, Himachal Pradesh, India *Corresponding author: vkjoshipht@rediffmail.com
Online published on 7 December, 2018. Abstract Seasoned vinegar is plain or natural vinegar to which sugar, salt, and spices are added. Different condiments and spices are added to the vinegar which is used as a salad dressing. Seasoned vinegar was prepared from brewed cider vinegar, using three recipes. After physic-chemical and sensory evaluation, it was found the second recipes (45 ml cider vinegar, 5g each salt, pepper, ginger and mustard, 15 ml olive oil, 10 g mint and honey each) gave a product of acceptable sensory qualities. Further, evaluation showed that the seasoned vinegar possessed both antimicrobial and antioxidant activities. Top Keywords Vinegar, antioxidant, antimicrobial, acetic acid, seasoned, cider vinegar. Top |