Effect of different drying methods on the drying characteristics of Kachri and physical properties of Kachari (Cucumis callosus)

Abstract:

The present investigation entitled “Effect of Different Drying Methods on the Drying Characteristics and Physical Properties of Kachari (Cucumis callosus)” was undertaken with the objective of evaluating the influence of traditional and modern drying techniques on the quality of kachari powder. Fresh kachari fruits were subjected to three drying methods sun drying, shade drying and hot air oven drying both with and without peel, followed by grinding and storage in high-density polyethylene (HDPE) pouches. The dried powders were analysed for sensory properties (colour, aroma, texture, and overall acceptability) using a six-point hedonic scale and for Physical characteristics such as yield, hydration capacity, and swelling index. Results revealed significant differences among drying treatments. Sun-dried powder without peel achieved the highest sensory scores (colour 5.6, aroma 5.5, texture 5.4, overall acceptability 5.6; “liked very much”), while oven-dried powder with peel scored the lowest (overall acceptability 4.1; “liked slightly”). Physical evaluation showed that sun-dried samples possessed higher hydration capacity (6.5±0.05%) and swelling index (5.6±0.57 ml/g) than shade- or oven-dried counterparts. Shelf-life studies demonstrated that sun-dried powder retained sensory acceptability with minimal decline over 30 days of storage. The findings suggest that sun drying without peel is the most effective method for producing high-quality kachari powder, ensuring superior sensory attributes and stable physical properties, while oven drying, although faster, compromises product quality. The study highlights the potential of optimized drying for value addition and commercialization of this underutilized arid fruit.