Evaluating the hydration efficiency of bottle gourd peel powder and its nutritional impact on food formulations

Bottle gourd peel is rich in dietary fiber and bioactive compounds, offering potential for functional food development. The objective of this study was to investigate how particle size influences the hydration and functional properties of bottle gourd peel powder and to evaluate its suitability in selected food applications. The effects of the particle size of bottle gourd peel powder on hydration properties are investigated. Results depicted that water holding capacity increased as particle size decreased from 600 to 425 µm, but declined further till 150 µm. The swelling capacity was found to decrease from 16.4 to 11.2 mL/g as the particle size decreased from 600 to 150 µm. The oil absorption capacity was found to be higher for the particle size of 500 µm and lower for the particle size of 425 µm. The physicochemical characteristics of dietary fiber to identify the functional groups and the crystalline structure were evaluated and reported. Sensory evaluation identified PM1 (pancake mix) and SM3 (soup mix) as the most acceptable formulations. Proximate composition for pancake mix exhibited significantly higher antioxidant activity. Overall, the study demonstrates that optimizing particle size enhances the functional performance of bottle gourd peel powder and supports its effective utilization in value-added food products.