Study of Physico - Chemical and Nutritional Properties of Some Processed Pickles

This study was conducted in the laboratories of Department Food Science/College Agriculture, University Tikrit for period 2016/10/1 to 2017/10/1. Results chemical composition processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: method), I: Cucumber spices(slow method herps), J:Soure carrot pickle) showed significant increase values moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH pickles J,F.I.G,E,F,H H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% 3.99 respectively .Results physical properties indicated that samples E,H significantly higher than other treatments at hardness TSS 15.00 mm 13.00%, .At storage, results revealed a decrease increases .The concentrations Pb ,Cu, Zn local within permitted limits international organizations or specifications ,WHO, USDA. Concentrations ,Fe, Ca, Mg ranges (0.01-0.11),(0.15- 0.22),(0.09-0.15) (0.01-0.17) M/ml highest content vitamins B1,B2,B6,B9,B3 C were16.921,13.297 , 17.451,20.086 24.117,and12.597 E,E,G,J,F, total phenolic compounds range 12.00-15.50mg/100g each G,J respectively. While TPC fresh fruits L,K 16.90 14.90 mg/100g salicalic acid ,vanillin catechol recoresenol H, E, K ,its value 17.0, 12.0, 8.4, 5.0 M/l .