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Khodke, Smita
- Optimization of Process Parameters for Production of Bottle Gourd Powder
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology (V.N.M.K.V.), Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology (V.N.M.K.V.), Parbhani (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 328-333Abstract
The bottle gourd is having tremendous health benefits. However, process of consuming fresh bottle gourd to meet daily recommended requirement is tedious. The easy way is to consume bottle gourd in powder form which also avoids pains and drudgery involved in its daily processing. This can help to make it available as and when required. But there is no standard process available for the preparation of bottle gourd powder having optimum quality attributes. Hence, the study was undertaken to find out the effect of different pretreatment such as steam blanching time and drying air temperature on the quality attributes of bottle gourd powder. Bottle gourd powder was prepared by varying process parameters viz., steam blanching time (2, 4, 5 and 8 min) and drying air temperature (50, 60, 70 and 80 °C) and compared with treatment without blanching. Quality attributes of bottle gourd powder such as bulk density, water absorption capacity, ascorbic acid and potassium were determined. Sensory evaluation of bottle gourd powder was performed. Steam blanching pretreatment (6 min) prior to hot air drying (60°C) was found to be the most effective to obtain better quality bottle gourd powder. The bottle gourd powder prepared by the developed process technology was highly consumer acceptable.Keywords
Bottle Gourd Powder, Steam Blanching, Ascorbic Acid, Potassium.
References
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- Standardization of the Process of Okara Based (a by Product of Soymilk) Dehydrated Chunks
Abstract Views :269 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Agricultural University, Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Agricultural University, Parbhani (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 340-346Abstract
Chunks (Wadian), a traditional savoury food is usually legume-based and are more popular in northern India, while starch-based types are more popular in south India. Chunks are prepared from a thick, spiced batter, which is formed into balls of varying sizes (15-40 g), and then dried. Traditionally, drying of these chunks is practiced under the sun. Hot air drying is an alternative method that decreases drying time and improves the quality of the dried product. Chunks were prepared using wet okara to partially replace black gram and green gram dhal to improve the nutritional quality. Okara and whole dhals were used in the formulations. The products were compared with control and market samples prepared with dhals only and then after sun-dried. The bulk density, optimum cooking time, water absorption capacity, hardness and sensory attributes revealed that the products with incorporation of 20 per cent okara and hot air drying at 60°C was found to be the most effective treatment to obtain better quality dehydrated chunks.Keywords
Okara, Traditional Savoury Food, Batter, Chunks, Drying.References
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