Vol. 3 (5) : September-October 2012 issue
Green Farming Vol. 3 (5) : 601-603 (September-October, 2012)
Effect of drying methods on product quality and consumer acceptability of bittergourd slices
DIPALI R. DHOTRE1, A.M. SONKAMBLE2*, S.R.PATIL3 and A.B. KALASKAR4
College of Horticulture, Dr. P.D. Krishi Vidyapeeth, Krishinagar, Akola - 444 104 (M.S.)
Designation : 1,4P.G. Student *(arvind.pdkv@gmail.com), 2,3Associate Professor
Subject : Horticulture (Spices, Ornamental & Plantation Crops, Floriculture and Landscape Architecture etc.)
Paper No. :
Total Pages : 3
Received : 13 June 2012
Revised accepted : 01 September 2012
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Citation :
DIPALI R. DHOTRE, A.M. SONKAMBLE, S.R. PATIL and A.B. KALASKAR. 2012. Effect of drying methods on product quality and consumer acceptability of bittergourd slices. Green Farming Vol. 3 (5) : 601-603 ; September-October, 2012
ABSTRACT
An investigation was carried out to study the effect of drying methods on product quality and consumer acceptability of bittergourd slices. The bittergourd slices were dried in open sun and in cabinet drier to evaluate best drying condition for maximum retention of nutrients. Cabinet dryer was found good for dehydration in respect of higher ascorbic acid, chlorophyll, better rehydration ratio, minimum moisture, titrable acidity and less drying time, and non-enzymatic browning as compared to sun drying. Overall acceptability obtained in slices treated with 2 % salt + 0.2 % KMS for 10 min dried in cabinet dryer (T4) indicated that, the salt treatment had improved the taste and hence the acceptability of the product.
Key words :
Acetic acid and drying, Bittergourd, Colour texture, Drying methods, Organoleptic score, Overall acceptability.
