Preparation of petha from pointed gourd (Trichosanthes dioica) mediated by osmotic dehydration and its characterization

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-12-18 DOI:10.1007/s13197-024-06159-x

Kaustubh Singh, Muskan Kumari, Anil Kumar Chauhan, Satya Vir Singh, Milica Pojić, Shraddha Prakash

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Abstract

The subject of investigation in this research was the preparation of pointed gourd (Trichosanthes dioica) petha using osmotic dehydration. The primary objective of this study was to explore the use of osmotic dehydration as a method for the preparation of petha from pointed gourd. The process entails using sugar as an osmotic agent for the peeled and deseeded pointed gourd, subjecting it to different temperature conditions (60˚C and 70˚C) in tray dryer. Nevertheless, the effects of the treatments were compared based on nutritional value, total phenolics and as well as textural and sensory properties. The sample (B1) with the highest sensory quality was obtained at pointed gourd treated with sugar solution of 30ºBx at 60˚C for 9 h. Further, the product was characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. The results showed that the osmotic dehydration can be an effective method for enhancing the storage life of product in terms of both sensory as well as nutritional quality.

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渗透脱水法制备尖葫芦petha及其表征

本研究以渗透脱水法制备尖葫芦为研究对象。本研究的主要目的是探索利用渗透脱水法制备尖葫芦佩塔的方法。该工艺需要使用糖作为渗透剂，将去皮和去籽的尖葫芦置于不同的温度条件下（60˚C和70˚C）在托盘干燥器中。然而，根据营养价值、总酚类物质以及质地和感官特性，比较了处理的效果。用60˚C、30ºBx的糖溶液处理尖葫芦9 h，得到感官品质最高的样品（B1）。并用傅里叶变换红外光谱和扫描电镜对产物进行了表征。结果表明，渗透脱水是提高产品感官品质和营养品质的有效方法。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.