Vol. 6, Issue 4 (2018)
Effect of drying methods on nutritional and qualitative composition of bitter gourd (Momordica charantia L.) under Parbhani
Author(s): GM Waghmare, AM Bhosale, BM Kalalbandi and AK Padole
Abstract: The results of present investigation indicated that chemical pre-treatment, T6 (MgCo3-0.25%) dried under cabinet drying was found superior in maintaining minimum moisture, drying ratio, dehydration ratio, while maximum rehydration ratio, vitamin A, vitamin C, iron, phosphorus thought the storage periods. However, the T1 (control) treatment had registered the maximum moisture, drying ratio, dehydration ratio whereas minimum rehydration ratio, vitamin C, vitamin A, Phosphorus, iron. In case of the dehydration methods, the cabinet drying was found to be superior in maintaining the lower percent of moisture, drying ratio, dehydration ratio, higher percent of rehydration ratio, vitamin C, vitamin A, phosphorus and iron used for the preparation of drying of bitter gourd slices. Interaction effect treatment combination consisting of T5D2 (MgCo3-25%+ cabinet drying) stood superior for all above parameters followed by (MgCo3-0.25% + cabinet drying) (D2T6).
Pages: 1206-1210 | 520 Views 109 Downloads
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How to cite this article:
GM Waghmare, AM Bhosale, BM Kalalbandi, AK Padole. Effect of drying methods on nutritional and qualitative composition of bitter gourd (Momordica charantia L.) under Parbhani. Int J Chem Stud 2018;6(4):1206-1210.
