MSc

The study entitled “Quality analysis and development of RTE
and RTC products from Ivy gourd (Coccinia indica L.),was conducted at the
Department of Community Science, College of Agriculture, Vellayani during
2015-2017 with the objective to ascertain the nutrients and antioxidants in
Coccinia indica L. The study also envisaged to standardise RTE and RTC
products from ivy gourd and to evaluate their quality. The present study aimed to
provide information regarding nutrients and antioxidants in ivy gourd so that this
locally available vegetable could be promoted for ensuring health, nutrition and
security. Besides, development of RTE and RTC products from ivy gourd would
enhance the consumption of this valuable vegetable in the daily diet.
Fresh tender Ivy gourd was selected based on the characteristics of
fruit colour and appearance. Quality analysis such as chemical and nutrient
composition, antioxidant activities and glycemic index were ascertained.
The result of chemical and nutrient analysis of fresh sample revealed
that it contained protein 2.13g, total minerals 0.51g, fiber 1.98 per cent,
carbohydrates 3.79g, calcium 45.25mg, iron 0.9mg, β-carotein 145μg vitamin C
14.55mg, sodium 1.83mg and potassium 2.10mg. The total antioxidant activity of
ivy gourd was evaluated. The total antioxidant activity of ivy gourd was found in
water 61.2μg/ml, petroleum ether 58.01 μg/ml and in methanol 59.53 μg/ml. The
polyphenol content was 2.85mg and Tannin was 10.7mg.
Evaluations of loss of nutrients due to blanching, boiling and drying
methods were ascertained using standard analytical procedures. Dried ivy gourd
revealed highest nutrient content than other processing methods. Boiled ivy gourd
showed maximum nutrient loss.
Two popular ivy gourd based dishes of Kerala namely, Salad and
Olath mix were identified for standardization of RTE and RTC products. The
preliminary processing methods for salad were standardized with respect to
dimensions of slices, pre-treatment media and different combinations of salad
dressings. In the case of ivy gourd based dehydrated product, different pre-
treatment methods for dehydration of ivy gourd were analysed. The best pre-
treatment was evaluated based on drying time, dehydration ratio and moisture
loss. D3 (pre-treatment3) was selected as the best pre-treatment media which was
formulated by drying after blanching and treating with 0.2% KMS.
The processing methods of RTC products were standardized with
respect to size and thickness of slices pre treatment media and immersion time.
The adjuncts in the mixes in various proportions were formulated and dehydrated
at 55°C till crisp. These formulations were cooked and evaluated for sensory
quality. Cooking methods were optimised with respect to reconstitution time,
cooking procedures, cooking time and additional ingredients to be added while
cooking. For standardization of the RTE and RTC products the best combinations
were selected by a panel of comprising 10 members. Parameters like colour
appearance flavour texture taste and overall acceptability were evaluated. In the
case of RTE product, the best combination identified was T6 which comprised of
salad dressings with mayonnaise.
In the case of RTC olath mix T1was selected as the best
combination which contained crushed read chilly, onion, garlic turmeric powder
and curry leaves (their ratio being 100: 2:10:5:1:5:5). The physical properties of
RTC product were analysed, moisture content the product were found to be 5.3,
yield ratio for the product were 38.56, bulk density of RTC mix found to be 0.18
and dehydration ratio was 0.54. Water absorption index was found to be
15.88/100g. In order to realize the economic feasibility of the developed RTC mix
the cost was calculated by taking individual cost of the ingredients used with 10
percent over head. The cost of 1kg packets of RTC mix was 350 Rs / 1kg. The
consumer acceptability of RTE and RTC product were evaluated using hedonic
scale in 50 consumers. High consumer acceptability score was obtained for RTC
Olath mix.
The standardized products was evaluated its shelf life after
packed in laminated pouches and stored in ambient conditions for 3 months.
Microbial evaluation of stored products showed the growth of fungi and bacterial
colonies were seen in the second month of storage.
The developed RTC (Olath mix) had good shelf life and sensory
parameters hence it is suitable for off season consumption. RTE (Ivy gourd salad)
was also accepted well among consumers.