Comparative assessment of guar gum for enhancing qualitative properties of dehydrated white skinned bitter gourd (Momordica charantia L.)
International Journal of Health Sciences (IJHS)(2022)
摘要
The enhancement of physical qualitative properties of a dehydrated product is a highly desirable aspect in processing fresh vegetables. This study compared the use of guar gum (GG) as pre-treatment for enhancing physical qualitative properties of dehydrated white skinned bitter gourd (WSBG). The experiment primarily focused on comparing GG as solo pre-treatment or in combination with other pre-treatment viz. salt solution (SS) or potassium meta bisulphite (KMS) or sodium carbonate (SC) along with water blanching (Wat Blanch) or salt blanching (Sal Blanch). The results are indicative of a significant (P values of < 0.05) impact of using guar gum along with blanching before dehydration of WSBG at 60±5ºC in a mechanical dehydrator, in comparison to untreated control. The findings clearly exhibit solo GG sample T5 (Wat Blanch+1%GG) and combination GG sample T16 (2%Sal Blanch+0.2%KMS+1%SC+1%GG) as most superior with highest RR [9.23 (T5) & 11.30 (T16)] and BD [0.50 g/cm3 (T5) & 1.08 g/cm3 (T16)] in final dried product. The higher retention of RR and BD indicates that GG pretreated samples have better reconstitution than the control (T1). Hence, application of GG as a pre-treatment with blanching is beneficial for developing a quality product with good storage dynamics.
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