| Title: |
The nutritional properties of dehydrated green Momordica charantia L. rings after various pre-treatments. |
| Authors: |
Vatsyayan, S.; Raina, R.; Dubey, N.; Sharma, A.; Kumar, M. |
| Source: |
Journal of Applied Horticulture; Sep-Dec2021, Vol. 23 Issue 3, p318-322, 5p |
| Subject Terms: |
MOMORDICA charantia; VITAMIN C; SODIUM carbonate; COST effectiveness; QUALITY of life; 1-Methylcyclopropene |
| Abstract: |
Bitter gourd (Momordica charantia L.) is an important nutrient rich vegetable with plenty of health benefitting phytochemical properties, however the crop has a short shelf life. Dehydrating bitter gourd is a viable option to ensure availability in off-season but preserving the nutritive and medicinal value through the shelf life of dehydrated bitter gourd is a key challenge. The present investigative study was conducted to evaluate the effects of different pre-treatments on fresh green bitter gourd rings for preservation of important nutrient and phytochemical properties in the dehydrated product. The experiment was laid out in factorial completely randomized design with sixteen pre-treatments. Among these sixteen pre-treatments, T16 [salt blanching (SB) + potassium metabisulphite (KMS) + sodium carbonate (SC) + guargum (GG)] was the best performing treatment in terms of retention of important nutrient and phytochemical properties which included carotenoids (1.6 mg/100g), phenol (41.2 mg/g), ascorbic acid (78.8 mg/100g), fibre (2.4 %), antioxidant (42.3 %) and charantin (135.8 µg/g) of green bitter gourd rings after dehydration, followed by T15 [salt blanching (SB) + potassium metabisulphite (KMS) + guargum (GG)] treatment which retained maximum properties viz. fibre (2.2 %), antioxidant (40.9 %) and charantin (125.5 µg/g) after dehydration. The economic benefit of dehydrating green bitter gourd rings is also demonstrated by calculating the benefit cost ratio (BCR) which came out to be 1.75:1, making dehydration a preferred and sustainable option. Pre-treatments of green bitter gourd rings improved shelf life and nutritional quality of the product. [ABSTRACT FROM AUTHOR] |
| : |
Copyright of Journal of Applied Horticulture is the property of Society for the Advancement of Horticulture and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
Complementary Index |