The Indian Journal of Nutrition and Dietetics

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Effect of Blanching and Sulphiting on Rehydration Ratio of Dehydrated Bittergourd


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1 Department of Food Processing and Preservation Technology, Avinashilingam Deemed University, Coimbatore - 641 043, India
     

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Bitter gourd Momordica charautia is a seasonal crop grown widely all over the world. About 25-30 per cent of the crop grown, goes as a waste due to improper storage, transportation and packing techniques. Dehydration reduces the water activity, thereby retarding physical and microbial contamination. Dehydration helps to increase the shelf life of the vegetable. For best results, certain pretreatments are required to be given in order to get the product with the desired qualities.
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  • Effect of Blanching and Sulphiting on Rehydration Ratio of Dehydrated Bittergourd

Abstract Views: 204  |  PDF Views: 0

Authors

A. Shakila Banu
Department of Food Processing and Preservation Technology, Avinashilingam Deemed University, Coimbatore - 641 043, India
K. A. Athmaselvi
Department of Food Processing and Preservation Technology, Avinashilingam Deemed University, Coimbatore - 641 043, India

Abstract


Bitter gourd Momordica charautia is a seasonal crop grown widely all over the world. About 25-30 per cent of the crop grown, goes as a waste due to improper storage, transportation and packing techniques. Dehydration reduces the water activity, thereby retarding physical and microbial contamination. Dehydration helps to increase the shelf life of the vegetable. For best results, certain pretreatments are required to be given in order to get the product with the desired qualities.