Standardization of a method for the development of hurdle processed bitter gourd rings

Abstract

Hurdle processed bittergourd rings were prepared from cvs. Pusa Domousmi and Pusa Hybrid 1 using different pre-treatments of salt and sugar solution dip. It was observed that bittergourd rings prepared by soaking in 10 per cent NaCl salt solution in a 1:5 ratio at 30oC for 12 h gave the best results, irrespective of the cultivar studied. Nutritional quality as well as sensory characters were assessed. The pH, ascorbic acid and tannin content of Pusa Domousami were greater than Pusa Hybrid 1. The bitterness and antioxidants of fruits of Pusa Hybrid 1 and Pusa Domousami were found to be 0.117 and 0.012 per cent and 508 and 247 μM Fe II, respectively. The rings of most acceptable treatment exhibited aw of 0.714.