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Influence of variety on the quality of processed bitter gourd (Karela).

Kalra, C. L. and Pruthi, J. S. and Teotia, M. S. and Raina, B. L. and Sharma, B. R. and Nandpuri, K. S. (1983) Influence of variety on the quality of processed bitter gourd (Karela). Indian Food Packer, 37 (4). pp. 71-77.

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Abstract

Five cultivars of bittergourd [KaTela] namely BG-12, BG-13, BG-14, C-96 and Sel-l. developed by Punjab Agricultural University [P.A.U.J Ludhiana, were analysed for their physico-chemical characteristics and assessed for their suitability for processing. All the varieties were found 10 be a good source of ascorbic acid and a fair source of protein. The sugar content was found to he low in all the cultivars. Ascorbic acid appeared to decrease with the size of the fruit whereas protein content increased with the size of the fruit. Losses in ascorbic acid during processing has also been tabulated. The cultivar BG-14 was found to be the best for canning followed by C-96 mainly due to their superior colour. texture and flavour. For the purpose of dehydration, the cultivar BG-14 is recommended followed by cultivar BG-13 because they reconstituted to their original shape reasonably well and had good acceptance in curry preparation.

Item Type: Article
Uncontrolled Keywords: bittergourd Karela physico-chemical characteristics
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Dec 2016 08:06
Last Modified: 14 Dec 2016 08:06
URI: http://ir.cftri.com/id/eprint/4448

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