Physico-Chemical Analysis of Bitter Gourd Dried using Biomass Dryer

Author: Sahil Shiraj Shaikh, Alice Ishwarbhai Kothari, Sumit Kumar, Ishita Auddy, Amar Shankar, Bhaskar Dixit C.S. and Sachin Payyanad

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Abstract

Bitter Gourd is a vegetable which grow in huge amount across globe due to its beneficial properties. The fruit, seed, leave, vine and roots of bitter gourd have been used as food and remedy for various types of diseases. Bitter gourd is rich source of Vitamin A, Vitamin C, Total phenolic content, Iron, Amino acid, Carotenoid, Thiamin, Riboflavin, Viscin and Minerals. The presence of these important compounds makes it a good candidate for human consumption. Bitter gourd vegetable contains compounds which may improve insulin sensitivity, lower blood sugar levels, and aid in the regulation of postprandial/intestinal glucose uptake. It is used commonly as a fresh and dried vegetable of Bitter gourd in curries, baked products, pickles, filled dishes and juices. The drying of Bitter guard using biomass dryers can improve the quality and make it shelf-stable till further usage. The dried Bitter guard can be used for longer period of time compare to the fresh Bitter guard with improved quality. The cabinet dried Bitter guard found to have moisture (7.5%), fat (9.16%), ash (6.69%), protein (11.7mg), fiber (10.1 mg), vitamin A (132 mcg), vitamin C (91 mg) and total phenolic content (61µg/g) whereas surface dryer observed to have moisture (6%), fat (9.1%), ash (6%), protein (12.4 mg), fiber (10.3 mg), vitamin A (139.6 mcg), vitamin C (97.3 mg), total phenolic content (68 µg/g) are obtained. Drying pre-treatment resulted in the improved physico-chemical properties of Bitter guard which might be due to prevention in the undesirable physicochemical changes during the drying process and subsequent storage, as well as inhibiting microbiological action. The enormous price changes throughout the harvest and off-season would be mitigated if the bitter gourd is stored properly.

Keywords

Bitter guard, Drying, Biomass dryer, Drying kinetics, Physico-chemical analysis

Conclusion

The various drying methods such as convective, fluidized bed, solar, and microwave drying are used in the food industry. While hot air drying negatively affects food characteristics, novel methods like biomass dryers offer efficiency and lower energy consumption. The bitter gourds are widely used in curries, baked goods, filled dishes, juices, pickles, or stuffed meat products as fresh and dried vegetables. Additionally, it is used in the creation of many other dishes. Drying characteristics were analyzed based on factors such as moisture content and drying time. In surface dryer 152gm of bitter gourd slice at 60-70° required 240 minutes. Whereas, for cabinet dryer at 1552 gm of bitter gourd slice required 420 minutes. The slice of bitter gourd where subjected to physicochemical analysis and finally, they were packed in low-density polyethylene (LDPE) and stored at ambient temperature. The moisture content in a bitter gourd by cabinet drying and surface drying was found to be 6.75 ± 0.18 % and 7.5 ± 0.32 % respectively. The ash content in a bitter gourd by cabinet drying and surface drying was found to be 6.39 ± 0.15 % and 6.56 ± 0.23 % respectively. The fat content in a bitter gourd by cabinet drying and surface drying was found to be 9.09 ± 0.13 % and 9.41 ± 0.34 % respectively. The carbohydrate content in a bitter gourd by cabinet drying and surface drying was found to be 52.64 ± 0.18 % and 54.57 ± 0.50 % respectively. The protein content in a bitter gourd by cabinet drying and surface drying was found to be 12.4 ± 0.18 % and 11.7 ± 0.08 % respectively. The fiber content in a bitter gourd by cabinet drying and surface drying was found to be 10.3 ± 0.8 %and 10.1 ± 0.08 % respectively. The vitamin A content in a bitter gourd by cabinet drying and surface drying was found to be 0.000139 ± 0.0002 % and 0.000132 ± 0.0002 % respectively. The vitamin C content in a bitter gourd by cabinet drying and surface drying was found to be 0.097 ± 0.47 % and 0.091 ± 0.81 % respectively. The total phenolic content in a bitter gourd by cabinet drying and surface drying was found to be 0.068 ± 0.94 % and 0.061 ± 0.81 % respectively.

References

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How to cite this article

Sahil Shiraj Shaikh, Alice Ishwarbhai Kothari, Sumit Kumar, Ishita Auddy, Amar Shankar, Bhaskar Dixit C.S. and Sachin Payyanad (2023). Physico-Chemical Analysis of Bitter Gourd Dried using Biomass Dryer. Biological Forum – An International Journal, 15(10): 755-764.