Influence of blanching and guar gum pretreatments on total phenolic content and antioxidant activity of cabinet-dried white bitter gourd Momordica charantia L.

Vatsyayan, Sonali; Raina, Ravinder; Kumar, Mukesh

doi:10.31018/jans.v14i2.3376

Cited by 2 publications

(2 citation statements)

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“…The seeds inside the sliced fruits and the red pulp around the seeds were cleaned. In order to improve final product quality and color, the sliced bitter gourd samples were subjected to a blanching process by dipping in a 2% (w/w) salt solution [13] at 93.5 • C temperature for 2.5 and 5 min. Then, the blanched sliced samples were transferred to an ice-distilled water bath (water:ice ratio 4:1) at 4 • C for 5 min to stop the heating stage, and drained for 1 min [43].…”

Section: Sample Preparation Blanching Methods and Drying Testsmentioning

confidence: 99%

“…The reduction in food volume was linked to water loss as the cause of these alterations. Vatsyayan et al [13] asserted that the dehydration process' heat and mass flow had a significant influence on the product's physicochemical characteristics, chemical properties, mechanical characteristics, volume, and porosity. The underlying principle behind drying is to reduce the amount of current moisture until it falls to a certain low limit that stops degradation and the following decay together within a predetermined time frame [10].…”

Section: Introductionmentioning

confidence: 99%

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Improvement of Hot Air Dried Bitter Gourd (Momordica charantia L.) Product Quality: Optimization of Drying and Blanching Process by Experimental Design

Ozsan Kilic,

Boyar,

Gungor

et al. 2023

Agriculture

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Bitter gourd (Momordica charantia L.) is a plant species belonging to the Cucurbitaceae family, growing in tropical regions and containing health-promoting beneficial compounds. In the current study, bitter gourds prepared for drying were sliced in three different thicknesses (6, 8 and 10 mm) and dried in a hot-air dryer at three different temperatures (60, 70 and 80 °C) to preserve their medicinal efficacy. In the experiments, the samples were subjected to blanching at 93.5 °C and 2% salt water for 0, 2.5 and 5 min, and drying processes were conducted. After the drying process, drying time, total color change (∆E), total phenolic content (TPC), total antioxidant activity (TAA), and vitamin C properties were examined. The highest levels of TPC and TAA were found at lower drying air temperatures (DATs), and while these values increased with longer blanching times at lower DATs, they decreased with longer blanching times at higher DATs. According to the different drying temperatures used, it was discovered that the total color change peaked at 70 °C and that vitamin C levels declined as DAT rose. The optimal drying conditions for the 3D response surface methodology include 60 °C DAT, a slice thickness of 10 mm, and without blanching to maximize TPC, TAA and vitamin C content and minimize drying time and ∆E.

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Section: Sample Preparation Blanching Methods and Drying Testsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%