DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BITTER GOURD
| dc.contributor.advisor | Revanna, M L. | |
| dc.contributor.author | DEEPA, J. | |
| dc.date.accessioned | 2017-08-04T08:23:10Z | |
| dc.date.available | 2017-08-04T08:23:10Z | |
| dc.date.issued | 2015-07-10 | |
| dc.description.abstract | Bitter gourd (Momordica charantia) is a vegetable contains 92.4 g moisture, protein 1.6 g, fat 1 g, minerals 0.8 g, crude fibre 0.8 g, carbohydrate 4.2 g, energy 25 kcal, calcium 20 mg, iron 0.61 mg, sodium 2.4 mg, potassium 171 mg and zinc 0.39 mg/ 100 g. It also contains anti nutrient like phytate. The characteristic bitter taste of bitter gourd is due to the bitter principle ‘Momordicin’. In the present investigation the effect of processing on the nutrient and anti-nutrient composition on bitter gourd were analyzed. Processing methods like dehydration, roasting and soaking were employed. The yield of the bitter gourd sample after different processing methods like dehydration 5.6 g, roasting 5.0 g and soaking 6.0/100 g. The results revealed that there was a significant difference between different processing methods of bitter gourd. Soaking increased protein, fat, crude fibre, calcium, potassium, iron, sodium, copper, manganese and zinc content when compared to other processing methods. Soaking was best method which reduced antinutrient considerably. Four products were developed by incorporating at different levels of bitter gourd (powder and raw) namely biscuits, ribbons, butter milk and cutlet. Sensory scores of the products revealed that products were well accepted and had higher nutrient content. Shelf life study revealed that the microbial load of developed products were within safe limits. Thus, bitter gourd has lot of health benefits with good nutritional value but it is not consumed extensively due to its bitterness, the processing methods improved nutrients. Hence, products can be developed by using bitter gourd. | en_US |
| dc.identifier.other | Th-11107 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810027429 | |
| dc.language.iso | en | en_US |
| dc.pages | 96 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | DEVELOPMENT OF VALUE ADDED PRODUCTS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BITTER GOURD | en_US |
| dc.type | Thesis | en_US |