Drying Optimization and Storage Stability of Bitter Gourd (Momordica charantia L.)
AbstractDrying conditions of bitter gourd (Momordica charantia L.) were optimized. Adequate blanching times in tap water and alkaline solution (saturated MgO solution : 0.1% Na2CO3 solution =1: 1) were 4 min and 5 min, respectively The alkaline blanched sample preserved color and texture better compared to tap water blanched sample as judged by hedonic rating. But the latter sample retained higher concentration of ascorbic acid (AA).The alkaline blanched samples were treated with 0.2% KMS for color andAA conservation, and for preservation of dried products. Drying at 70oC and multi-stage drying retained significantly higher (p < 0.05) amount ofAA, color and texture compared to drying at 50o and 60°C. During four months storage of dried samples in polythylene (65 m thickness) packages at ambient temperature moisture content increased from 5.4 to 9.9 % whilst AA decreased from 538 to 263 mg/100g dry weight.At the end of the fourth month, the stored product was still acceptable for consumption.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.