Quality Characteristics and Aroma Components of Bitter Gourd (Momordica charantia L.) Powder Dried by Different Methods
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Abstract:
With the purpose of choosing suitable drying process for the development of bitter gourd powder, the effects of four drying methods including sun drying, heat air drying, vacuum freeze drying, spray drying on processing property (moisture content, solubility, color, chlorophyll content), nutrition components (total phenolics, total flavonoid, saponin) and aroma components of bitter gourd powder were investigated. The results showed that the processing property and nutrition components of bitter gourd powder by different drying methods were significantly different (p<0.05). The processing properties of bitter gourd powder by spray drying process were better than other three drying methods, with the lowest moisture content (4.34%), the best solubility (64.07%), the highest chlorophyll content and the best color. The nutrition components of bitter gourd powder by vacuum freeze drying were significantly higher than the other three drying methods (the content of total phenolics, total flavonoid, saponin were 45.32 mg/g, 19.15 mg/g and 18.04 mg/g respectively). The number of nutrition components in the spray-dried bitter gourd powder was just second to that in the vacuum freeze-dried bitter gourd powder. Bitter gourd powder by sun drying and heat air drying had the poor processing property and nutrition components. A total of 107 aroma components were identified, 42, 48, 42, 36 and 50 of which were detected in fresh bitter gourd and bitter gourd powder by sun drying, heat air drying, vacuum freeze drying, spray drying, respectively. But only 7 identical compounds were identified in them. Alcohols and aldehydes compounds were dominantly present in them, accounts for more than 60%. All the above results suggested that the quality of bitter gourd powder by spray drying and vacuum freeze drying were superior to the sun drying and heat air drying. Through this study, it provides theoretical basis for further processing and utilization of bitter gourd powder.
