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Improvement of Hot Air Dried Bitter Gourd ( Momordica charantia L.) Product Quality: Optimization of Drying and Blanching Process by Experimental Design

Author

Listed:
  • Tugce Ozsan Kilic

    (Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey)

  • Ismail Boyar

    (Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey)

  • Keziban Kubra Gungor

    (Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07070 Antalya, Turkey)

  • Mehmet Torun

    (Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07070 Antalya, Turkey)

  • Nuriye Altınay Perendeci

    (Department of Environmental Engineering, Faculty of Engineering, Akdeniz University, 07070 Antalya, Turkey)

  • Can Ertekin

    (Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey)

  • Ahmet Naci Onus

    (Department of Horticulture, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey)

Abstract

Bitter gourd ( Momordica charantia L.) is a plant species belonging to the Cucurbitaceae family, growing in tropical regions and containing health-promoting beneficial compounds. In the current study, bitter gourds prepared for drying were sliced in three different thicknesses (6, 8 and 10 mm) and dried in a hot-air dryer at three different temperatures (60, 70 and 80 °C) to preserve their medicinal efficacy. In the experiments, the samples were subjected to blanching at 93.5 °C and 2% salt water for 0, 2.5 and 5 min, and drying processes were conducted. After the drying process, drying time, total color change (∆E), total phenolic content (TPC), total antioxidant activity (TAA), and vitamin C properties were examined. The highest levels of TPC and TAA were found at lower drying air temperatures (DATs), and while these values increased with longer blanching times at lower DATs, they decreased with longer blanching times at higher DATs. According to the different drying temperatures used, it was discovered that the total color change peaked at 70 °C and that vitamin C levels declined as DAT rose. The optimal drying conditions for the 3D response surface methodology include 60 °C DAT, a slice thickness of 10 mm, and without blanching to maximize TPC, TAA and vitamin C content and minimize drying time and ∆E.

Suggested Citation

  • Tugce Ozsan Kilic & Ismail Boyar & Keziban Kubra Gungor & Mehmet Torun & Nuriye Altınay Perendeci & Can Ertekin & Ahmet Naci Onus, 2023. "Improvement of Hot Air Dried Bitter Gourd ( Momordica charantia L.) Product Quality: Optimization of Drying and Blanching Process by Experimental Design," Agriculture, MDPI, vol. 13(9), pages 1-16, September.
  • Handle: RePEc:gam:jagris:v:13:y:2023:i:9:p:1849-:d:1244683
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    References listed on IDEAS

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    1. Hasmet Emre Akman & Ismail Boyar & Sadiye Gozlekci & Onur Saracoglu & Can Ertekin, 2022. "Effects of Convective Drying of Quince Fruit ( Cydonia oblonga ) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments," Agriculture, MDPI, vol. 12(8), pages 1-16, August.
    2. Chauhan, Prashant Singh & Kumar, Anil & Nuntadusit, Chayut & Banout, Jan, 2018. "Thermal modeling and drying kinetics of bitter gourd flakes drying in modified greenhouse dryer," Renewable Energy, Elsevier, vol. 118(C), pages 799-813.
    3. Vijayan, S. & Arjunan, T.V. & Kumar, Anil, 2020. "Exergo-environmental analysis of an indirect forced convection solar dryer for drying bitter gourd slices," Renewable Energy, Elsevier, vol. 146(C), pages 2210-2223.
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    Cited by:

    1. Mengqing Li & Mengyao Li & Xuetao Zhang & Qian Zhang & Xuhai Yang, 2024. "Effect of Infrared-Combined Hot Air Intermittent Drying of Jujube ( Zizyphus jujuba Miller ) Slices: Drying Characteristics, Quality, and Energy Consumption Dimensions," Agriculture, MDPI, vol. 14(2), pages 1-15, January.
    2. Anna Sadowska & Katarzyna Najman & Franciszek Świderski, 2024. "Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves," Agriculture, MDPI, vol. 14(5), pages 1-3, April.

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