Formulation of a Functional Low-Calorie Sweet and Sour Gherkin Chips Pickle with Non-Nutritive Sweeteners

Abstract

The increasing demand for low-calorie and health-oriented has led to the development of innovative formulations in traditional pickles. This study focuses on the formulation of a functional low-calorie sweet and sour gherkin chips pickle with non-nutritive sweeteners as a substitute for conventional sugar. Gherkins (Cucumis sativus) were processed into chips and subjected to different formulation trials by varying the type and concentration of sweeteners. The prepared samples were analysed for physicochemical properties, including titratable acidity, salt content, total soluble solids (TSS), and pH, along with sensory attributes such as taste, texture, odour, appearance, and overall acceptability. Among the different trials, the optimized formulation exhibited a desirable balance of sweetness and sourness with improved sensory scores, while significantly reducing caloric content. The use of non-nutritive sweeteners not only enhanced the suitability of the product for health-conscious consumers but also maintained the traditional flavor profile of pickles. Microbial stability and shelf-life aspects were also considered to ensure product safety and quality. This research study has successfully developed low-calorie pickle by using non-nutritive sweeteners in pickle formulations to produce healthier alternatives without affecting product quality and shelf-life stability.

Introduction

Food preservation, particularly pickling, is an effective method to extend shelf life by inhibiting microbial growth through acidity, salt, and osmotic pressure. Gherkins (a type of cucumber) are ideal for pickling due to their texture and nutritional value. This study focuses on developing a low-calorie sweet and sour gherkin pickle using non-nutritive sweeteners like stevia and erythritol to reduce sugar content while maintaining taste and quality.

The preparation involved slicing gherkins, immersing them in a vinegar-based brine with salt, calcium chloride, spices, and sweeteners, followed by pasteurization and storage. Three formulations were tested, and Trial-3 was found to be the most acceptable based on sensory qualities such as taste, texture, and appearance.

Physico-chemical analysis showed that the developed product met standard quality parameters (pH, acidity, salt content, etc.), while nutritional analysis confirmed a significant reduction in calories and carbohydrates compared to the control sample. Microbial analysis indicated the product was safe and stable, with negligible bacterial and no yeast/mold growth.

Conclusion

The present study successfully developed a low-calorie sweet and sour gherkin chips pickle by incorporating non-nutritive sweeteners as partial or complete replacements for conventional sugar. The formulation process demonstrated that the combined use of stevia and erythritol can effectively deliver the desired sweetness while maintaining the characteristic flavor profile of traditional pickles. The inclusion of vinegar, salt, and calcium chloride contributed to product stability, preservation, and texture enhancement, ensuring that the final product met acceptable quality standards. Physico-chemical analysis confirmed that the developed pickle exhibited suitable pH, titratable acidity, and proximate composition, indicating good shelf stability and safety. Sensory evaluation revealed that among the different formulations, Trial 3 was found to be the most acceptable in terms of taste, texture, and overall palatability. The optimized formulation achieved a balanced sweet and sour profile without the bitterness or aftertaste often associated with certain non-nutritive sweeteners, demonstrating the effectiveness of ingredient optimization. Overall, the study highlights the potential for developing healthier, low-calorie alternatives to conventional pickled products without compromising quality or consumer acceptance. The successful use of stevia and erythritol in gherkin pickle formulation opens new opportunities for innovation in functional and diet-friendly foods.

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Copyright

Copyright © 2026 Gooty Mohammed Asif , Dr. A. Swaroopa Rani , M. Sairam . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.