Effect of drying conditions on quality of green leaves during long term storage.

Negi, P. S. and Roy, S. K. (2001) Effect of drying conditions on quality of green leaves during long term storage. Food Research International, 34 (4). 283-287, 18 ref..

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Abstract

The effect of 2 drying methods (cabinet vs. solar) on nutrient and colour retention of savoy beet (Beta vulgaris var. bengalensis cv. Pusa Jyoti) and amaranth (Amaranthus tricolor cv. Pusa Kiran) leaves stored under various conditions was evaluated. Leaves were blanched at 95C for 60 s, cooled in running water and dipped in 0.5% potassium metabisulphite solution for 60 s. Prepared leaves were cabinet dried at 65 5C, airflow 1.2-1.8 m/s, and tray load 1.25-1.5 kg/m2. Solar drying was conducted at 40-50C at the same tray load. Samples dried to 7-9% moisture were packed in single or double layers of HDPE and stored under ambient conditions (15-36.5C/45-85% RH) or cold storage (7.5-8.5C/70-75% RH) for 9 months, with analyses at 3 monthly intervals. Moisture, beta-carotene, chlorophylls, nonenzymic browning degree (optical density) and ascorbic acid concn. were determined (results tabulated). Retention of nutrients and pigments was better when drying was conducted more rapidly. Storage at lower temp. reduced degradation of pigments and vitamin C and decelerated browning. Packaging in double layers of HDPE further enhanced quality parameters without much additional cost.

Item Type:	Article
Uncontrolled Keywords:	AMARANTH-GRAIN; ASCORBIC-ACID; BEETS-; BROWNING-; CAROTENES-; CHLOROPHYLLS-; DRYING-; POLYETHYLENE-; STORAGE-COLD; VEGETABLES-SPECIFIC; beta-CAROTENE; AMARANTHUS-; GREEN-VEGETABLES; HDPE-; NONENZYMIC-BROWNING; SOLAR-DRIERS
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2011 04:02
Last Modified:	22 Jul 2011 04:02
URI:	http://ir.cftri.res.in/id/eprint/7652

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