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VOL. 11, ISSUE 4 (2024)
Studies on formulation and standardization of spine gourd (Momordica dioica Roxb.) Pickle
Authors
Ranjeet Chunilal Kokani, Jayendra Ravindra Patil
Abstract
In study preparation of Spine Gourd (Momordica
dioica Roxb) Pickle was successfully done with its evaluation, formulation,
standardization, proximate analysis and storage study. In that used ingredient
Spine Guard contain high amounts of protein, calcium, phosphorous, iron, and
highest amount of carotene amongst the cucurbitaceous vegetables. For the
preparation of Spine Gourd (Momordica dioica Roxb) Pickle three trials
were taken among the three trials, T2 get highest score on the basis of sensory
evaluation. For preparation chopped Spine Guard and all spices were mixed with
different variation then frying in pan with addition of oil and salt. Then cool
it and vinegar were added. The pickle sample were analyzed for different
parameter vis, pH value (4.47±0.02), Moisture content (83.4±0.03%), TS
(16.4±0.09%), Acidity (0.795±0.07%), Ash content (4.01±0.08%), protein content
(2.24±0.10%), fat content (6.57±0.02%), carbohydrate (48.30±0.09%) and the
energy value is (469.92Kcal). The Spine Gourd (Momordica dioica Roxb)
Pickle was rich in Protein, carbohydrate and other micronutrients which gives
best energy source. Spine Gourd (Momordica dioica Roxb) Pickle stored in
Glass bottles at room temperature for the period of six months. Spine Gourd (Momordica
dioica Roxb) Pickle can be satisfy the consumer acceptance and quality.
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Pages:37-40
How to cite this article:
Ranjeet Chunilal Kokani, Jayendra Ravindra Patil "Studies on formulation and standardization of spine gourd (<i>Momordica dioica</i> Roxb.) Pickle". International Journal of Multidisciplinary Research and Development, Vol 11, Issue 4, 2024, Pages 37-40
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