Drying of spine gourd (Momordica cochincinensis L.)
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Date
2017-08-23
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
The experiment entitled “Drying of spine gourd (Momordica cochincinensis L.)” under Parbhani conditions was carried out during 2016-17 under the parbhani at Horticulture Department, V.N.M.K.V, Parbhani. During 2016-2017 with 18 treatment combination and two replication of spine gourd with a view to assess the physicochemical profile of spine gourds.
The experiment was conducted on drying methods at different level compared with control in Factorial Randomized Block Design with two replications and 6 pre-treatment.
During the investigation carried out on chemical pre-treatment, T2 (MgCO3-0.25%) dried under cabinet drying was found superior in maintaining minimum moisture, dehydration ratio, while maximum rehydration ratio, vitamin C, TSS, acidity, chlorophyll, sugar, iron thought the storage periods. However, the T6 (control) treatment had registered the maximum moisture, dehydration ratio where as minimum rehydration ratio, vitamin C, TSS, acidity, chlorophyll, sugar, iron.
In case of the dehydration methods used for the preparation of drying of spine gourd slices, the cabinet drying was found to be superior in maintaining the lower percent of moisture and higher percent of rehydration ratio, vitamin C, TSS, acidity, chlorophyll, sugar, iron.
Chemical compounds like ascorbic acid, TSS, acidity, chlorophyll, sugar and iron decreased with advancement of storage period.
Treatment combination T2M3 (MgCO3-25% + cabinet drying) stood superior and scored maximum points followed by (NaCl-2% + cabinet drying) (T3M2) of fried spine gourd chips with respect to colour, texture, and flavour as evaluated by five member expert panel in sensory evaluation test and exhibited maximum consumer acceptability.
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