Impact of drying on quality of betel leaf (Piper betle L.).

Ramalakshmi, K. and Sulochanamma, G. and Jagan Mohan Rao, L. and Borse, B. B. and Raghavan, B. (2002) Impact of drying on quality of betel leaf (Piper betle L.). Journal of Food Science and Technology, 39 (6). pp. 619-622.

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Abstract

Quality of betel leaves (Piper betle) after drying by 5 different methods was investigated. The methods of sun, shade, solar, mechanical and microwave drying needed respective drying times of 8, 48, 5, 3 h and 10 min, to lower the moisture content of the betel leaves from 80.0 to 5.0%. Qualities of dried products were assessed by determining moisture content, volatile oil, chlorophyll and colour properties. Using microwave and mechanical drying, despite the drying times being quicker, there were appreciable losses of volatile oil (50%) and chlorophyll (75%) compared to fresh betel leaf. Dried products made from solar dried leaves, followed by shade and sun dried leaves possessed the best quality parameters, suggesting that solar drying was the most suitable method although it took more time compared to mechanical and microwave drying.

Item Type:	Article
Uncontrolled Keywords:	CHLOROPHYLLS-; COLOUR-; DRYING-; MOISTURE-CONTENT; PLANTS-; VOLATILE-COMPOUNDS; BETEL-LEAVES
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K.S
Date Deposited:	15 Jun 2011 04:15
Last Modified:	15 Jun 2011 04:15
URI:	http://ir.cftri.res.in/id/eprint/7589

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