Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/19898
Title: Effect of blanching on nutritional quality of dehydrated colocasia, Colocasia esculenta (L.) Schott leaves
Authors: Kaushal, Manisha
Sharma, K D
Attri, Surekha
Keywords: Colocasia leaves;Ascorbic acid;Blanching;Peroxidase;Chlorophyll retention
Issue Date: Jun-2013
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2011.01) −A61K 36/00, A23L 1/052
Abstract: The quality of taro leaves, Colocasia esculenta (L.) Schott, dried in mechanical dehydrator was studied as an attempt to develop a dehydrated product from this vegetable. The effect of different blanching types (water blanching and steam blanching), time period (10 sec to 3 min) and chemical blanching (MgO, NaCl, NaHCO3 and EDTA) was also studied with respect to the nutritional characteristics. The fresh leaves of Colocasia had a moisture content of 83.4 to 87.0% with a total soluble solids (TSS) varying from 1.8-3.2oB. Drying of fresh leaves without any pre-treatment and in the absence of blanching resulted in undesirable colour changes from green which is a typical of fresh vegetable to olive brown or brown discolouration. Blanching of taro leaves in water for 10 seconds or in alkali like sodium bicarbonate @ 0.1% resulted in superior product which unlike the steam blanched or unblanched leaves by showing minimal loss of green colour as reflected in cholorophyll content and nutritional characteristics.
Page(s): 161-164
URI: http://hdl.handle.net/123456789/19898
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.4(2) [June 2013]

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