Effect of Blanching and Sulphiting on Rehydration Ratio of Dehydrated Bittergourd

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Authors

  • A. Shakila Banu
     Department of Food Processing and Preservation Technology, Avinashilingam Deemed University, Coimbatore - 641 043 ,IN
  • K. A. Athmaselvi
     Department of Food Processing and Preservation Technology, Avinashilingam Deemed University, Coimbatore - 641 043 ,IN

Abstract

Bitter gourd Momordica charautia is a seasonal crop grown widely all over the world. About 25-30 per cent of the crop grown, goes as a waste due to improper storage, transportation and packing techniques. Dehydration reduces the water activity, thereby retarding physical and microbial contamination. Dehydration helps to increase the shelf life of the vegetable. For best results, certain pretreatments are required to be given in order to get the product with the desired qualities.

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Published

2006-03-01

How to Cite

Shakila Banu, A., & Athmaselvi, K. A. (2006). Effect of Blanching and Sulphiting on Rehydration Ratio of Dehydrated Bittergourd. The Indian Journal of Nutrition and Dietetics, 43(3), 97–102. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6380

Issue

Volume 43, Issue 3, March 2006

Section

Original Articles

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