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