Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables.

Negi, P. S. and Roy, S. K. (2000) Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensmittel Wissenschaft und Technologie, 33 (4). 295-298, 21 ref..

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Abstract

Effects of blanching and drying on ascorbic acid and beta-carotene contents and chlorophyll retention in leafy vegetables (fenugreek, savoy beet, amaranth) were investigated. Leaves were blanched in either plain water, plain water + potassium metabisulphite (KMS) dip (5 g/l in water; 1 min), water + 20 g/l NaCl, 20 g/l NaCl in water + KMS dip (5 g/l; 1 min), or a mixture of sodium bicarbonate (1 g/l) + KMS (5 g/l) + magnesium oxide (5 g/l) in water. Blanching took place at 95

Item Type:	Article
Uncontrolled Keywords:	ASCORBIC-ACID; BEETS-; BLANCHING-; CAROTENES-; CHLOROPHYLLS-; COLORANTS-; DRYING-; SPICES-; VEGETABLES-SPECIFIC; beta-CAROTENE; AMARANTH-; FENUGREEK-
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Feb 2018 10:28
Last Modified:	27 Feb 2018 10:28
URI:	http://ir.cftri.res.in/id/eprint/7693

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