Development of flavored bitter gourd chips Singh S.1, Kumar D.2, Pandey R.K.2, Rai D.C.2,* 1Centre of Food Science & Technology, Banaras Hindu University, Varanasi-221005 2Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi-221005 *Email: dcrai.bhu@gmail.com
Online published on 29 March, 2016. Abstract Bitter gourds were cut into slices followed by blanching, soaking in lime water and were dipped in four different solutions, i.e. salt, vinegar, tartaric acid and citric acid solution for development of flavor. These slices were dried by using tray dryer. Then the chips were fried in soyarefined oil and results were compared from one another to find out a suitable flavor of bitter gourd chips. Among all flavors, salt flavor gave the best result based on sensory analysis. Optimization of flavor for bitter gourd chips was developed by using Statistical Package for Social Sciences (SPSS). The effect of all the four flavors of the chips on sensory scores indicated that all the attributes under study varied significantly(P<0.05)in thesamples. Highestoverall acceptabilitywith highestscoreofeach individualattributes was found in salt flavored chips sample. Top Keywords Bitter gourd, flavor, chips, frying, dryer. Top |