Effect of blanching on pickled bitter gourd (Momordica charantia)

Citation
K. Jawahir et al., Effect of blanching on pickled bitter gourd (Momordica charantia), J FD SCI M, 38(2), 2001, pp. 105-110
Citations number
30
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
105 - 110
Database
ISI
SICI code
0022-1155(200103/04)38:2<105:EOBOPB>2.0.ZU;2-L
Abstract
Bitter gourd (Momordica charantia Linn.) fruit slices blanched either in 5% NaCl at 100 degreesC far 3 min (HTST) or in a two-stage balnching process in 5% NaCl at 70-80 degreesC for 20 min (LTLT), followed at 100 degreesC fo r 3 min (HTST) was most effective in removing bitterness and maintaining fi rmness of vinegar pickled products. Effect of blanching was significant (p< 0.05) on the acceptability of the products. A product from two-stage blanch ing treatment with 0.1% CaCl2 got the highest scores (7.83-8.17) and was ra ted the best. On storage at 30-32<degrees>C for 32 days, pH stabilised at 3 .17-3.20, ascorbic acid decreased, colour changed from dark green to olive green with no microbial growth.