Development of Process for Value Added Products of Kachri Cucumis callosus

Abstract

Kachri is an underutilized, seasonal fruit grow naturally during the rainy season. newlineIt is perishable fruit with nutritional value and medicinal properties. This fruit is newlineaccepted as fresh form and it may be popularized by the development of value-added newlineproducts. newlineThe average weight, length, width and thickness of kachri were found to be newline179.8 g, 8.57 cm, 6.28cm and 6.17 cm, respectively. The average value of moisture, newlinevitamin-C, antioxidant activity and total phenolic content were found to be 89.93 (% newlinewb), 26.83 (mg/100g), 32.94 (mg AEAC/100g), 31.31 (mg GAE/100g) respectively. newlineThe quadratic model based on arithmetic mean diameter was found as best model in newlinepredicting the mass of kachri fruits. newlineThe kachri fruit samples were washed, peeled and cut into slices of 5, 10 and 15 newlinemm thickness and were subjected to pre-treatments such as hot water blanching, 0.1 per newlinecent KMS blanching and 0.1 per cent MgO blanching and dried in open air sun drying, newlinetray and heat pump dryer at 40, 50 and 60°C. Drying of kachri slices took place in a newlinefalling rate period. The products dried in heat pump dryer at 50°C retained quality when newlinecompared with tray and sun drying. Page model was found to best fit model in newlinedescribing the drying characteristics of kachri. newlineThe 50°C drying air temperature and 10 mm thick kachri slices treated with 0.1 newlineper cent KMS and dried in a heat pump dryer were optimized condition for drying of newlinekachri. At these drying conditions vitamin C content of 21.84 (mg/100g), rehydration newlineratio of 3.59, colour (L*) value of 72.64 and water activity of 0.245 were obtained. Contd..... newline