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Retention of nutrients in green leafy vegetables on dehydration.

Sheetal, Gupta and Gowri, B. S. and Jyothi Lakshmi, A. and Jamuna, Prakash (2013) Retention of nutrients in green leafy vegetables on dehydration. Journal of Food Science and Technology, 50 (5). pp. 918-925. ISSN 0022-1155

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Abstract

The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60 °C for 10–12 h. The fresh and dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydration seems to have little effect on the proximate, mineral and antinutrient content of the GLV. Among the vitamins, retention of ascorbic acid was 1– 14%, thiamine 22–71%, total carotene 49–73% and β— carotene 20–69% respectively, of their initial content. Dialyzable iron and calcium in the fresh vegetables ranged between 0.21–3.5 mg and 15.36–81.33 mg/100 g respectively, which reduced to 0.05–0.53 mg and 6.94–58.15 mg/ 100 g on dehydration. Dehydration seems to be the simplest convenient technology for preserving these sources of micronutrients, especially when they are abundantly available. Irrespective of the losses of vitamins that take place during dehydration, dehydrated GLV are a concentrated natural source of micronutrients and they can be used in product formulations. Value addition of traditional products with dehydrated GLV can be advocated as a feasible foodbased approach to combat micronutrient malnutrition.

Item Type: Article
Uncontrolled Keywords: Micronutrients Thiamine Total and β-carotene Dialyzable iron and calcium Antinutrients
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2013 04:35
Last Modified: 01 Jul 2015 11:58
URI: http://ir.cftri.com/id/eprint/11306

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