Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd

Vegetables are owed to the restriction of seasonal availability and regional abundance; it becomes essential that vegetables are preserved safely during the off-season. These existing demands look for dried products with high nutritional and organoleptic properties similar to fresh products. This study aimed to investigate the effect of ultrasonication and blanching before hot air drying on the quality attributes of bitter gourd (Momordica charantia). Dried samples were rehydrated to find the efficiency of pre-treatment and physicochemical properties. M. charantia slices were pre-treated with ultrasonication and blanched and dried at two different temperatures, 50 degrees C and 60 degrees C. M. charantia pre-treated using ultrasonication and dried at 60 degrees C reduces the drying time to 50% and rehydration time to 40% compared to untreated samples. Physico-chemical analysis of ultrasonicated samples revealed to have better retention of moisture (dried 3.6%, rehydrated - 88%), Colour Delta E (dried - 9.07, rehydrated - 1.6), ascorbic acid (dried - 513, rehydrated - 310 mg/100 g), phenol (dried - 302, rehydrated - 231 GAE mg/100 g) and beta-carotene (dried - 68 mu g/ 100 g, rehydrated - 39 mu g/100 g) compared to blanching.