Effect of hot air drying temperature on product quality and consumer acceptability of bitter gourd

Bitter gourd slices after scraping and blanching were dried using heated air at 50, 60, 70, 80 and 90°C to about 5% moisture content. Organoleptic evaluation of dried slices, browning index indicative of color and the rehydration quality was used to establish safe temperature for drying bitter gourd. A hot air drying temperature of 60°C was found to produce the product of desirable quality and also acceptable to consumer. Bitter gourd slices dried at 60°C had rehydration ratio of 4.17.