International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Optimization of Process Parameters for Production of Bottle Gourd Powder


Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology (V.N.M.K.V.), Parbhani (M.S.), India
     

   Subscribe/Renew Journal


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.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Ahmad, I., Irshad, M. and Rizvi, M.M.A. (2011). Nutritional and medicinal potential of Lagenaria siceraria. Internat. J. Veget. Sci., 17(2): 157-170.

  • Bodhankar, S.S. (1992). Preparation and qualities of weaning food. M. Tech. Thesis, Marathwada Agricultural University Parbhani, M.S. (INDIA).

  • Deshpande, J.R., Choudhri, A.A., Mishra, M.R. Meghre, V.S., Wadodkar, S.G. and Dorle, A.K. (2008). Beneficial effects of Lagenaria siceraria (Mol.) standley fruit epicarp in animal models. Indian J. Exp. Biol., 46(4): 234-242.

  • Ghule, B.V., Ghante, M.H., Yeole, P.G. and Saoji, A.N. (2007). Diuretic activity of Lagenaria siceraria fruit extracts in rats. Indian J. Pharm. Sci., 69(6): 817-819.

  • Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. (2004). Nutritive value of Indian Foods. National Institute of Nutrition, Hyderabad (A.P.) INDIA.

  • Gupta, P.K. (1999). Soil, plant, water and fertilizer analysis. Pub. Agro. Botanica IV-E 176 J.N. Vys Nagar, Bikaner (RAJASTHAN) INDIA.

  • Mayer, R.H. (1971). Response surface methodology. Allyn and Bacon, Inc. Boston, USA.

  • Mohale, D.S., Dewani, A.P., Saoji, A.N. and Khadse, C.D. (2008). Antihyperlipidemic activity of isolated constituents from the fruits of Lagenaria siceraria in albino rats. Internat. J. Green Pharm., 2(2): 104-107.

  • Ranganna, S. (2004). Hand book of analysis and quality control for fruit and vegetable products.Tata McGraw-Hill Publications, NEW DELHI, INDIA.

  • Sawate, A.R., Bhokdre, C.K., Kshirsagar, R.B. and Patil, B.M. (2009). Studies on preparation and quality evaluation of powder and candy from bottle gourd beverage and Food World, 27-31.

  • Singh, D.K. and Singh, S.K. (2005). Nutritional security of horticultural crops. Elements of Horticulture. Agrotech Publishing Academy, Udaipur (RAJASTHAN) INDIA.

  • Singh, V., Behera, T.K., Sagar, V.R. and Kumar, S.P. (2006). Effect of drying conditions on the quality of dehydrated selected leafy vegetables. J. Food Sci. & Technol., 43(6) : 579-582.

  • Taiwo, K.A. and Adeyemi, O. (2009). Influence of blanching on the drying and rehydration of banana slices. African J. Food Sci., 3 (10) : 307-315.

  • Vazquez, G. Chenol, F., Moreira, R. and Castoyas, A. (1999). The dehydration of garlic I. Desorption isotherm and modeling of drying kinetics. Drying Technol., 17(6) : 1095-1108.

  • Thomas, S.C. (2008). Nutritional and therapeutic values of vegetables in: Vegetables and Fruits: Nutritional and Therapeutic Values, Chap. 1. CRC Press, LONDON, UNITED KINGDOM.


Abstract Views: 418

PDF Views: 0




  • Optimization of Process Parameters for Production of Bottle Gourd Powder

Abstract Views: 418  |  PDF Views: 0

Authors

Smita Khodke
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology (V.N.M.K.V.), Parbhani (M.S.), India
Karuna Shinde
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology (V.N.M.K.V.), Parbhani (M.S.), India
Pramodini More
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology (V.N.M.K.V.), Parbhani (M.S.), India

Abstract


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