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

Content Provider	Springer Nature Link
Author	Kulkarni, Shyamrao Gururao Vijayanand, Pasupuleti
Copyright Year	2010
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 (K$_{2}$S$_{2}$O$_{5}$) 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.
Starting Page	593
Ending Page	600
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-03-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Ivy gourd Pretreatments Dehydration Sorption isotherm Storage Rehydration Chemistry/Food Science Food Science Biotechnology Agriculture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

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

Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

Cornflake Production Process: State Diagram and Water Mobility Characteristics

GAB Generalized Equation for Sorption Phenomena

Moisture Adsorption Characteristics of Solar-Dehydrated Mango and Jackfruit

Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

Sorption Isotherms of Barnyard Millet Grain and Kernel

Use of Ultrasound for Dehydration of Papayas

Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments

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

Similar Documents

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

Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

Cornflake Production Process: State Diagram and Water Mobility Characteristics

GAB Generalized Equation for Sorption Phenomena

Moisture Adsorption Characteristics of Solar-Dehydrated Mango and Jackfruit

Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

Sorption Isotherms of Barnyard Millet Grain and Kernel

Use of Ultrasound for Dehydration of Papayas

Freezing Characteristics and Storage Stability of Broccoli (Brassica oleracea L. var. botrytis L.) Under Osmodehydrofreezing and Ultrasound-Assisted Osmodehydrofreezing Treatments

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