Effect of treatments, packaging and storage on nutritional quality of dehydrated Spine Gourd (Momordica dioica Roxb.)

Abstract

Spine gourd (Momordica dioica.) is very nutritive vegetable available in market for very short period. The selected spine gourd fruits were cut manually with stainless steel knife and 0.5 cm thick slices were prepared. Slices were allowed for pre treatments and blanching was carried out in boiling water for 3 min. The spine gourd slices were dried by vacuum and cabinet drier up to a moisture content of 6%. Among the pre treatment KMS (0.2%) solution for 20 min. and dried in vacuum driver showed batter retention of chlorophyll content (26.75 mg/100g) ascorbic acid (56.55 mg/100g) total phenol (19.28mg/100g) antioxidant (61.05 µmole TE/ gm) and higher rehydration ratio with less moisture content. Among the packaging material of 200g ALPE, HDPE and LDPE, sample packed in 200g ALPE pouches followed by stored at low temperature (7±1) was found best for six month of storage, As it retain higher ascorbic acid, total phenol, total antioxidant and total chlorophyll content, rehydration radio and less moisture during storage.