19-08-2014, 11:48 AM
Kohala /Ash gourd (Benincasa hispida) and Dudhi /Bottle gourd (Lagenaria siceraria) are lesser known vegetables from Cucurbitacae family. These were selected for our research purpose. Various products like petha, cheese, etc from kohala while tuti-fruity, dehydrated and low calorie halwa and juice were made from dudhi.
Kohala /Ash gourd (Benincasa hispida) and Dudhi /Bottle gourd (Lagenaria siceraria) are lesser known vegetables from Cucurbitacae family. These were selected for our research purpose. Various products like petha, cheese, etc from kohala while tuti-fruity, dehydrated and low calorie halwa and juice were made from dudhi.
Using osmotic dehydration technique, kohala candy / petha was prepared. In Petha, sugar was partially replaced by glucose syrup. This not only improved the texture but also gave translucent look to the product. On the similar line of guava cheese, kohala. cheese was prepared. Effect of pectin concentration upon the texture of kohala cheese was studied. 0.6% pectin was found to be the best.
Due to its good water holding capacity, an attempt was made to incorporate kohala (in various forms like pulp and dry powder) into bread preparation. Complete utilization of the fruit was the main aim of our project. The seeds considered to be a waste were utilized efficiently in making the seed oil. The fluffy portion of the fruit usually thrown as a waste was incorporated in making bread spread.
Second member selected from Cucurbitacae family for product development was Dudhi. Four products made from dudhi were tuti-fruity, instant dudhi halva, low calorie halva and juice were made and evaluated for its physical and sensory parameters. Low calorie halva was made by partial replacement of sugar with sucralose gave a good product. Dudhi juice was prepared by optimizing different concentrations of salt, lime juice and ginger.
An attempt was also made to enhance shelf life of kohala by irradiation at 2kGy dose rate. Shelf life was extended up to eight days at refrigeration temperature. Volatile oil was extracted by steam distillation and high vacuum distillation and measured by GCMS.
Dudhi phenolic acids were identified by HPLC method. The steroid type compound in dudhi was identified by using GCMS, IR and tentative structure was identified by H¹ and C¹³ NMR.