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|Title:||Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature|
Sagar, V R
|Keywords:||-Carotene;Chlorophyll;Curry leaves;Drumstick leaves;Drying;Storage|
|Abstract:||Leafy vegetables (curry leaves and drumstick leaves) were dehydrated in cabinet drier at 58±2°C and packed in four packaging materials (200 gauge and 400 gauge LDPE, 200 gauge HDPE and 150 gauge PP) and stored at room temperature (RT) and low temperature (LT) for 3 months to evaluate best package and storage temperature for maximum retention of nutrients in leafy vegetables during storage. HDPE (200 gauge), followed by storage at LT (7±1°C), was found to be good for higher retention of -carotene, ascorbic acid, chlorophyll content, rehydration ratio, sensory score and less moisture and non-enzymatic browning (NEB) in dehydrated vegetable leaves during 3 months of storage.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.69(10) [October 2010]|
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