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Subject: Food Science and Nutrition × Author: Gayathri Devi, V × Author: KAU × Start date: 2015 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Quality analysis and development of RTE and RTC products from ivy gourd (Coccinia indica L.)
    (Department of Community Science, College of Agriculture, Vellayani, 2017) Gayathri Devi, V; KAU; Rari John, K
    The study entitled “Quality analysis and development of RTE and RTC products from Ivy gourd (Coccinia indica L.),was conducted at the Department of Community Science, College of Agriculture, Vellayani during 2015-2017 with the objective to ascertain the nutrients and antioxidants in Coccinia indica L. The study also envisaged to standardise RTE and RTC products from ivy gourd and to evaluate their quality. The present study aimed to provide information regarding nutrients and antioxidants in ivy gourd so that this locally available vegetable could be promoted for ensuring health, nutrition and security. Besides, development of RTE and RTC products from ivy gourd would enhance the consumption of this valuable vegetable in the daily diet. Fresh tender Ivy gourd was selected based on the characteristics of fruit colour and appearance. Quality analysis such as chemical and nutrient composition, antioxidant activities and glycemic index were ascertained. The result of chemical and nutrient analysis of fresh sample revealed that it contained protein 2.13g, total minerals 0.51g, fiber 1.98 per cent, carbohydrates 3.79g, calcium 45.25mg, iron 0.9mg, β-carotein 145μg vitamin C 14.55mg, sodium 1.83mg and potassium 2.10mg. The total antioxidant activity of ivy gourd was evaluated. The total antioxidant activity of ivy gourd was found in water 61.2μg/ml, petroleum ether 58.01 μg/ml and in methanol 59.53 μg/ml. The polyphenol content was 2.85mg and Tannin was 10.7mg. Evaluations of loss of nutrients due to blanching, boiling and drying methods were ascertained using standard analytical procedures. Dried ivy gourd revealed highest nutrient content than other processing methods. Boiled ivy gourd showed maximum nutrient loss. Two popular ivy gourd based dishes of Kerala namely, Salad and Olath mix were identified for standardization of RTE and RTC products. The preliminary processing methods for salad were standardized with respect to dimensions of slices, pre-treatment media and different combinations of salad dressings. In the case of ivy gourd based dehydrated product, different pre- treatment methods for dehydration of ivy gourd were analysed. The best pre- treatment was evaluated based on drying time, dehydration ratio and moisture loss. D3 (pre-treatment3) was selected as the best pre-treatment media which was formulated by drying after blanching and treating with 0.2% KMS. The processing methods of RTC products were standardized with respect to size and thickness of slices pre treatment media and immersion time. The adjuncts in the mixes in various proportions were formulated and dehydrated at 55°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimised with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. For standardization of the RTE and RTC products the best combinations were selected by a panel of comprising 10 members. Parameters like colour appearance flavour texture taste and overall acceptability were evaluated. In the case of RTE product, the best combination identified was T6 which comprised of salad dressings with mayonnaise. In the case of RTC olath mix T1was selected as the best combination which contained crushed read chilly, onion, garlic turmeric powder and curry leaves (their ratio being 100: 2:10:5:1:5:5). The physical properties of RTC product were analysed, moisture content the product were found to be 5.3, yield ratio for the product were 38.56, bulk density of RTC mix found to be 0.18 and dehydration ratio was 0.54. Water absorption index was found to be 15.88/100g. In order to realize the economic feasibility of the developed RTC mix the cost was calculated by taking individual cost of the ingredients used with 10 percent over head. The cost of 1kg packets of RTC mix was 350 Rs / 1kg. The consumer acceptability of RTE and RTC product were evaluated using hedonic scale in 50 consumers. High consumer acceptability score was obtained for RTC Olath mix. The standardized products was evaluated its shelf life after packed in laminated pouches and stored in ambient conditions for 3 months. Microbial evaluation of stored products showed the growth of fungi and bacterial colonies were seen in the second month of storage. The developed RTC (Olath mix) had good shelf life and sensory parameters hence it is suitable for off season consumption. RTE (Ivy gourd salad) was also accepted well among consumers.