Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix
Bottle gourd pomace, a waste from vegetable processing industry was used to prepare instant kheer (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two parts. One part of grits was dried without juice ext...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023057419 |
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| author | Ghan Shyam Abrol Amit Kumar Singh Ranjit Pal Ashwani Kumar Priyanka Sharma Gaurav Sharma |
| author_facet | Ghan Shyam Abrol Amit Kumar Singh Ranjit Pal Ashwani Kumar Priyanka Sharma Gaurav Sharma |
| author_sort | Ghan Shyam Abrol |
| collection | DOAJ |
| description | Bottle gourd pomace, a waste from vegetable processing industry was used to prepare instant kheer (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two parts. One part of grits was dried without juice extraction (BGFD- Bottle gourd fresh dried), while, the other half (BGPD- Bottle gourd pomace dried) was dehydrated after extraction of juice. The dehydrated grits were used for the preparation of kheer mix and the recipe was optimized using RSM Central Composite Design (CCD). The variables were BGFD and BGPD ranged 3–7 g. The other ingredients with the fixed quantities were milk powder (50 g), sugar (15 g), and small cardamom (1 g). The product was selected based on sensory responses like taste, colour, flavour, texture, and overall acceptability (OAA). The software suggested a kheer mix prepared using 7 g BGFD and 3 g BGPD will produce the best sensory scores. The prepared kheer mix had a moisture, TSS, carbohydrates, reducing sugars, total sugars, titratable acidity, crude protein, and crude fat content of 7.9%, 27 °B, 72.21%, 10.79%, 16.75%, 0.896% CA, 10.76%, and 7.63%, respectively. The product was rich in energy (400.55 kcal/100 g), total phenols (4.99 mg/100 g), and exhibited strong antioxidant activity (46%). The total plate count on the product on nutrient agar medium was 4.3 × 106 CFU/g. The kheer could be prepared by adding 140 mL of water to 70 g of water to kheer mix and cooking it for 10 min. Further, to see the credibility and obtain more clearer patterns, the Canonical Correlation Analysis (CCA) and Principal Component Analysis (PCA) were applied. The overall variation of the BGFD and BGPD on the sensory parameters based on canonical correlation analysis was 92.5%. The sum of Principal Components PC1 and PC2 explained a very high variability (98.2%) among the studied treatments. |
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| id | doaj.art-dc478472204a451f88b8dd75aef80c70 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-12T12:23:06Z |
| publishDate | 2023-08-01 |
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| series | Heliyon |
| spelling | doaj.art-dc478472204a451f88b8dd75aef80c702023-08-30T05:51:39ZengElsevierHeliyon2405-84402023-08-0198e18533Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mixGhan Shyam Abrol0Amit Kumar Singh1Ranjit Pal2Ashwani Kumar3Priyanka Sharma4Gaurav Sharma5Department of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, India; Corresponding author.Department of Postharvest Technology, Banda University of Agriculture and Technology, Banda, IndiaDepartment of Fruit Science, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, IndiaDepartment of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, IndiaDepartment of Floriculture and Land Scaping, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, IndiaDepartment of Postharvest Technology, College of Horticulture and Forestry, Rani Lakshmi Bai Central Agricultural University, Jhansi, IndiaBottle gourd pomace, a waste from vegetable processing industry was used to prepare instant kheer (dessert) mix. In this study, the bottle gourd was procured from the farm, washed, grated, steam blanched and the grits were further divided into two parts. One part of grits was dried without juice extraction (BGFD- Bottle gourd fresh dried), while, the other half (BGPD- Bottle gourd pomace dried) was dehydrated after extraction of juice. The dehydrated grits were used for the preparation of kheer mix and the recipe was optimized using RSM Central Composite Design (CCD). The variables were BGFD and BGPD ranged 3–7 g. The other ingredients with the fixed quantities were milk powder (50 g), sugar (15 g), and small cardamom (1 g). The product was selected based on sensory responses like taste, colour, flavour, texture, and overall acceptability (OAA). The software suggested a kheer mix prepared using 7 g BGFD and 3 g BGPD will produce the best sensory scores. The prepared kheer mix had a moisture, TSS, carbohydrates, reducing sugars, total sugars, titratable acidity, crude protein, and crude fat content of 7.9%, 27 °B, 72.21%, 10.79%, 16.75%, 0.896% CA, 10.76%, and 7.63%, respectively. The product was rich in energy (400.55 kcal/100 g), total phenols (4.99 mg/100 g), and exhibited strong antioxidant activity (46%). The total plate count on the product on nutrient agar medium was 4.3 × 106 CFU/g. The kheer could be prepared by adding 140 mL of water to 70 g of water to kheer mix and cooking it for 10 min. Further, to see the credibility and obtain more clearer patterns, the Canonical Correlation Analysis (CCA) and Principal Component Analysis (PCA) were applied. The overall variation of the BGFD and BGPD on the sensory parameters based on canonical correlation analysis was 92.5%. The sum of Principal Components PC1 and PC2 explained a very high variability (98.2%) among the studied treatments.http://www.sciencedirect.com/science/article/pii/S2405844023057419Bottle gourdPomaceCentral composite designCanonical correlation analysisPrincipal component analysisKheer mix |
| spellingShingle | Ghan Shyam Abrol Amit Kumar Singh Ranjit Pal Ashwani Kumar Priyanka Sharma Gaurav Sharma Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix Heliyon Bottle gourd Pomace Central composite design Canonical correlation analysis Principal component analysis Kheer mix |
| title | Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix |
| title_full | Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix |
| title_fullStr | Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix |
| title_full_unstemmed | Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix |
| title_short | Utilization of bottle gourd (Lagenaria siceraria (Mol.) Standl.) pomace for the preparation of instant kheer (dessert) mix |
| title_sort | utilization of bottle gourd lagenaria siceraria mol standl pomace for the preparation of instant kheer dessert mix |
| topic | Bottle gourd Pomace Central composite design Canonical correlation analysis Principal component analysis Kheer mix |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023057419 |
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