| dc.description.abstract | Bitter gourd, scientifically known as Momordica charantia L., is a vegetable that is
consumed worldwide. Despite its many advantages, the potential for proper
processing, prolonging its shelf life, and adding value to bitter gourd remains largely
unexplored. However, through drying techniques with appropriate pretreatments, it
is possible to extend the shelf life of bitter groud and make it available for
consumption throughout the year. This study was conducted to examine the change
in chemical and physical properties of the bitter gourd dried at 60°C after pre treated in ultrasound assisted osmotic solution (15%, 30% Erythritol and 5% NaCl)
with and without the aid of blanching to provide a clear image for the alteration of
product quality after being processed. The application of pretreatment methods had
significant effects on water loss, solute gain, and drying time reduction. The
blanching combined ultrasound osmotic dehydration (B&UAOD) methods led to the
best reduction in drying time which was the highest with 24.56% in comparison with
the value for the untreated ones. While ultrasound assisted osmotic dehydration
(UAOD) samples gave better results in color, charatin content, radical scavenging
than the B&UAOD treated sample. Moreover, the result in sensory tests showed that
using 30% concentration of Erythritol and adding 5% NaCl osmotic solution could
promote water loss (WL), solid gain (SG), reduced drying time and gained high in
overall acceptance while gave least the negative effects of leaching loss. | en_US |
