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NAAS Journal
International Journal of Agriculture and Food Science
Peer Reviewed Journal

Vol. 7, Issue 5, Part D (2025)

Studies on drying characteristics of ghol (Portulaca oleracea)

Author(s):

Radha Sanajaykumar Waghchaure, Bhagwan Kashiram Sakhale, Bhagyashri Nilesh Raut, Kalyani Sudam Thote, Muktanand Vitthal Londhe

Abstract:

The nutritional potential and drying properties of Ghol (Portulaca oleracea), an underappreciated green vegetable high in vitamins, minerals, and omega-3 fatty acids, are examined in this study. For nutritional and sensory examination, fresh Ghol leaves were blanched, dried for 12 hours at 50 ± 2°C in a tray dryer, and then ground into a powder. Significant mineral and antioxidant retention was indicated by the dried powder's high ash content (22.82%) and noteworthy vitamin C levels (21 mg/100 g), according to proximate analysis. Its suitability for use in a variety of culinary preparations was increased by a rehydration ratio of 1:3, which showed good moisture absorption capability. Through baked shev formulation, a value-added product was developed employing Ghol powder. Sensory evaluation revealed that the highest acceptability at 5% incorporation (T1) maintained palatability without unfavourable alterations in taste or aroma. These results provide credence to Ghol's potential as a useful component for dietary diversification and nutritional enhancement.

Pages: 242-245  |  89 Views  43 Downloads


International Journal of Agriculture and Food Science
How to cite this article:
Radha Sanajaykumar Waghchaure, Bhagwan Kashiram Sakhale, Bhagyashri Nilesh Raut, Kalyani Sudam Thote, Muktanand Vitthal Londhe. Studies on drying characteristics of ghol (Portulaca oleracea). Int. J. Agric. Food Sci. 2025;7(5):242-245. DOI: https://doi.org/10.33545/2664844X.2025.v7.i5d.403
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