Studies on drying characteristics of ghol (Portulaca oleracea)

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.