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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Special Issue 4 (2020)

Recipe standardization and manufacturing of bitter gourd chips

Author(s):

Solanke AU, Kamble PS and Khandekar SA

Abstract:
The current trend in the food industry has shown tremendous growth due to change in lifestyle as well as the variety of taste available outside. Bitter gourd chips are on the variety of food that people uses with breakfast as snacks. Chips are prepared by slicing bitter gourd and frying the chips in vessel contained oil at controlled temperature using the furnace. The crisp of chips depends on a number of factors including the quality of oil, the temperature of the oil, frying time, quality of bitter gourd and moisture contained in the chips. This study concludes with a case study of a manufacturing unit producing bitter gourd chips. The study was beneficial in the nutritional eating point of view.

Pages: 687-689  |  965 Views  625 Downloads

How to cite this article:
Solanke AU, Kamble PS and Khandekar SA. Recipe standardization and manufacturing of bitter gourd chips. J Pharmacogn Phytochem 2020;9(4S):687-689.