DEHYDRATION STUDIES IN SPINE GOURD
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Date
2017-06-20
Authors
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola.
Abstract
The present investigation entitled “Dehydration studies in spine gourd” was carried out in the Post Harvest Technology and Analytical Laboratory, University Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola in 2015-2016.In case of dehydration methods used for preparation of dried spine gourd slices, maximum dehydration ratio was recorded in solar drying. Solar drying was found superior in organoleptic qualities as it scored highest in colour, texture, flavour and overall acceptability with better retention of spines. As regards with the packaging material, P4 (aluminated foil) was found superior in maintaining maximum dehydration and rehydration ratio, ascorbic acid, crude protein content, carbohydrate content and crude fibre content with minimum moisture and titrable acidity content. However P1 (control (without packaging)) had registered maximum moisture and titrable acidity content whereas minimum in dehydration and rehydration ratio, ascorbic acid, crude protein content, carbohydrate content and crude fibre content. Moisture content showed increasing trend with advancement of storage, irrespective of drying methods and packaging material used. Chemical components like titrable acidity, ascorbic acid, crude protein content and carbohydrate content were decreased during storage period. Both the drying methods and packaging material showed non-significant difference in respect of crude fibre content of dried spine gourd slices. On the basis of physiochemical parameters, solar drying followed by packaging with aluminated foil D1P4 showed the best results. Also its consumer acceptability was better as it scored better in sensory evaluation with respect to colour, texture, flavour and overall acceptability with better retention of spines.
Description
Spine gourd is a vegetable, which is normally seen in the Indian markets in monsoon season. It has many health benefits and that is the reason why it is started to crop up all around the world besides Indian subcontinent. The main purpose of dehydration of spine gourd is to increase its availability throughout the year in prime condition. Spine gourd is a seasonal vegetable which is only available in rainy season hence by processing it into different processed products; it can be made available during off season. In case of packaging, the primary purpose is to protect the food products and to keep it in good condition and to preserve the product until it reaches to consumer.
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Citation
GIRI, KIRAN SANJAY. (2017). Dehydration Studies in Spine Gourd. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2017. xiii, 94p, (Unpublished).