Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters

Bhat, Suheela; Saini, Charanjiv Singh; Sharma, Harish Kumar

doi:10.1016/j.fbio.2018.05.009

Cited by 3 publications

(3 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The shelf life of BGJ cannot be extended beyond a certain number of days without the addition of preservatives . Therefore, different techniques and methods are adopted to extend the shelf life. , Blanching, a generally adopted pretreatment technique, is very common for vegetables. For bottle guard, peroxidase can be used as a potential indicator to evaluate the adequacy of blanching. , Moreover, maintaining the juice requires low-temperature preservation, which is not always possible and fairly difficult to manage throughout the distribution chain.…”

Section: Introductionmentioning

confidence: 99%

“…1 Therefore, different techniques and methods are adopted to extend the shelf life. 2,3 Blanching, a generally adopted pretreatment technique, is very common for vegetables. For bottle guard, peroxidase can be used as a potential indicator to evaluate the adequacy of blanching.…”

Section: Introductionmentioning

confidence: 99%

“…The pharmacological effects 6 of the bioactive compounds present in bottle gourd have been assessed for numerous benefits such as hepatoprotective, 7 antioxidant, 8 cardioprotective, 9 anticarcinogenic, 10 and many more effects. It has been used more widely in juices 1 and sweetmeats, 2 which are widely acceptable in Indian subcontinents.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Spray Drying of Bottle Gourd Juice: Effect of Different Carrier Agents on Physical, Antioxidant Capacity, Reconstitution, and Morphological Properties

Bhat

Saini

Kumar

et al. 2021

ACS Food Sci. Technol.

Self Cite

View full text Add to dashboard Cite

In this study, the effects of different carrier agents like maltodextrin, whey protein isolate, and soy protein isolate on the laboratory preparation of spray-dried bottle gourd powder were studied. The effects of addition of each carrier agent, used them both singly (5−15%) and in combination, on physical, flow, functional, morphological, and reconstitution properties were also investigated. The finished product (powder) was characterized using a laser diffraction particle size analyzer for particle analysis. The glass transition temperature was determined using a differential scanning calorimeter to understand the shelf life stability of bottle gourd powder. Bottle gourd powder showed a glass transition temperature (T g ) range of 89.63−110.39 °C and a particle size range of 95.99−102.99 μm of 50% powder particles, when all of the carrier agents under study were used in combination. Morphological analysis revealed the formation of a spherical block combining smaller blocks of powder particles produced with a combination of all three carrier agents, maltodextrin, whey protein isolate, and soy protein isolate, in a ratio of 10:10:15.

show abstract