DEVELOPMENT OF VALUE ADDED PRODUCTS FROM SPINE GOURD (Momordica dioica Roxb.) AND EVALUATION OF HYPOGLYCEMIC ACTIVITY

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dc.contributor.advisorG., BHUVANESHWARI
dc.contributor.authorR., HAMSA
dc.contributor.otherS. L., JAGADEESH
dc.contributor.otherN., BASAVARAJ
dc.contributor.otherV. M., CHANDRASHEKAR
dc.contributor.otherJHALEGAR, MD. JAMEEL
dc.contributor.otherD. L., RUDRESH
dc.date.accessioned2020-09-25T09:55:02Z
dc.date.available2020-09-25T09:55:02Z
dc.date.issued2019-08
dc.description.abstractAn experiment entitled “Development of value added products from spine gourd (Momordica dioica roxb.) and evaluation of hypoglycemic activity” was conducted in the Department of Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year 2018 – 2019. In the present experiment, efforts were made to produce spine gourd powder by different pre-treatments, value added products by incorporating spine gourd powder (Khakra and Ribbon) and evaluation of hypoglycemic activity. Physico-chemical properties of spine gourd powder revealed that the minimun bulk density (0.48 g/cc), drying time (6 hrs.), less colour change (L*: 78.32, a*: 0.68, b*: 32.28), carbohydrate (61.91%) and calorific value (283.34 Kcal/100g) with maximum percentage of protein (1.93%), fat (3.12%), ash (8.11%) and crude fibre (14.78) was observed in T2 [Spine gourd slices + Blanching (3 min) + Steeping in 0.2 % KMS and 2 % Salt (10 min)]. In the quality analysis of Khakra, the highest protein (9.70%), fat (5.66%), ash (9.04%), crude fibre (12.34%), total phenols (366.25 mg GAE/100g) and mineral content (calcium: 157.00 mg/100g, magnesium: 218.00 mg/100g, iron: 36.03 mg/100g, zinc: 30.59 mg/100g) was observed in T6 [Whole Wheat Flour (30%) + Bengal Gram Flour (20%) + Spine Gourd Powder (50%)]. In the quality analysis of Ribbon, the highest protein (4.75%), fat (16.94%), ash (6.25%), crude fibre (7.15%), total phenols (115.00 mg GAE/100g) and mineral content (calcium: 109.50 mg/100g, magnesium: 158.75 mg/100g, iron: 26.00 mg/100g, zinc: 21.75 mg/100g) was observed in T4 [Rice Flour (35%) + Bengal Gram Flour (35%) + Spine Gourd Powder (30%)]. In animal study, STZ induced Wistar albino rats fed with Khakra T6 (10 g/rat/day) showed significant changes in feed efficiency ratio with higher percentage reduction in serum glucose (40.62%) and serum cholesterol (48.60%) whereas, significant increase in serum haemoglobin (36.97%). The results from the present study suggest that the pre-treatment before dehydration helps in retention of nutrients in powder. The acceptable Khakra and Ribbon in terms of physico-chemical and nutritional properties can be obtained by incorporating 50 per cent and 30 per cent of spine gourd powder, respectively. Khakra (50% spine gourd incorporation) helps in lowering the glucose level in rats.en_US
dc.identifier.issnUHS17PGM915
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810151922
dc.keywordsSPINE GOURD (Momordica dioica Roxb.) AND EVALUATION OF HYPOGLYCEMIC ACTIVITY, T573en_US
dc.language.isoEnglishen_US
dc.pages162en_US
dc.publisherUniversity of Horticultural Sciences, Bagalkoten_US
dc.research.problemThesisen_US
dc.subPost Harvest Technologyen_US
dc.themeDEVELOPMENT OF VALUE ADDED PRODUCTS FROM SPINE GOURD (Momordica dioica Roxb.) AND EVALUATION OF HYPOGLYCEMIC ACTIVITYen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF VALUE ADDED PRODUCTS FROM SPINE GOURD (Momordica dioica Roxb.) AND EVALUATION OF HYPOGLYCEMIC ACTIVITYen_US
dc.typeThesisen_US
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