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Effect of Pretreatments on Quality Characteristics of Dehydrated Ivy Gourd (Coccinia indica L.)

Kulkarni, S. G. and Vijayanand, P. (2012) Effect of Pretreatments on Quality Characteristics of Dehydrated Ivy Gourd (Coccinia indica L.). Food and Bioprocess Technology, 5. pp. 593-600.

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Abstract

Ivy gourd (Coccinia indica L.) is an important tropical vegetable cultivated in India. It belongs to the Cucurbitaceae family and is attributed with neutraceutical properties such as hypoglycemic effect and contained a fair amount of ascorbic acid. The effect of blanching and different pretreatments on the quality characteristics of dehydrated ivy gourd slices was optimized. The treated ivy gourd slices were dehydrated in a cross flow hot air drier at 50±1°C to a final moisture content of 4.6%. The dehydration ratio of dried ivy gourd slices ranged from 17.1:1 to 18.7:1. Ivy gourd slices blanched at 98°C in water, dipped in 0.2% potassium metabisulphite (K2S2O5) solution and dried at 50±1°C for 5–6 h resulted in best product. Dehydrated ivy gourd slices obtained from the optimized treatment had good color, texture with rehydration ratio of 1:8.6. Equilibrium relative humidity of dehydrated slices was 34.18% with an initial moisture content of 4.6% at 28±1°C. Dehydrated slices were packed in low density polyethylene (LDPE) and metallized polyester polyethylene (MPP) pouches and stored at room temperature (27–35°C) for 6 months. The dehydrated slices were analyzed for changes in physicochemical composition and sensory quality characteristic such as color and appearance, texture and overall quality during storage. Dehydrated ivy gourd slices remained acceptable during storage of 4 and 6 months in LDPE and MPP pouches, respectively, at room temperature.

Item Type: Article
Uncontrolled Keywords: Ivy gourd . Pretreatments . Dehydration . Sorption isotherm . Storage . Rehydration
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Mar 2013 07:11
Last Modified: 08 Mar 2013 07:11
URI: http://ir.cftri.com/id/eprint/11134

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