Effect of Blanching and Drying Process on Carotenoids Composition Of Underutilized Ethiopian (Coccinia Grandis L. Voigt) and Indian (Trigonella Foenum-Graecum L.) Green Leafy Vegetables

Addis, G. and Baskaran, V. and Raju, M. and Usha Devi, A. and Asfaw, Z. and Woldu, Z. and Baskaran, V. (2009) Effect of Blanching and Drying Process on Carotenoids Composition Of Underutilized Ethiopian (Coccinia Grandis L. Voigt) and Indian (Trigonella Foenum-Graecum L.) Green Leafy Vegetables. Journal of Food Processing and Preservation, 33. pp. 744-762.

PDF Journal_of_Food_Processing_and_Preservation_33_(2009)_744–762.pdf Restricted to Registered users only Download (211kB)

Abstract

Processing effect on Coccinia grandis (ivy gourd) and Trigonella foenumgraecum (fenugreek) carotenoids was studied. This paper presents findings on the effect of blanching (boiling water, saline water and steam) and drying (lyophilizer, sun, shade and dryer) on retention of carotenoids. Carotenoids were extracted, identified and quantified by high performance liquid chromatography technique. Xanthophylls (neoxanthin, violaxanthin, lutein, zeaxanthin) and b-carotene were detected in both vegetables, while on the contrary, a-carotene was identified only in ivy gourd. Ivy gourd had a higher total of xanthophylls (104 mg/100 g) and hydrocarbon carotenoids (35 mg/100 g) than fenugreek with 86 mg/100 g and 31 mg/100 g, respectively (all dry weight basis). Results reveal that blanching methods did not affect carotenoids level as compared with raw. Except lyophilization, drying methods significantly reduced most carotenoids, sun drying being highly detrimental. It is recommended to use ivy gourd as source of carotenoids for health benefits. Among the processing methods tested, boiling water blanching is most preferable.

Item Type:	Article
Uncontrolled Keywords:	carotenoids, green leafy vegetables, Coccinia grandis, Trigonella foenumgraecum, processing
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
Divisions:	Dept. of Biochemistry Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Nov 2010 05:16
Last Modified:	22 Oct 2018 07:00
URI:	http://ir.cftri.res.in/id/eprint/9763

Actions (login required)

View Item