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Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens.

Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.

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Different drying methods hot air (HA), 50 �C, 58–63% relative humidity (RH); low humidity air (LHA), 50 �C and 28–30% RH; and radiofrequency (RF), 50 �C, 56–60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF was marginally higher (�22%) compared to HA. Lightness, greenness and yellowness of LHA dried sample were higher than those of the RF and hot-air dried dill greens. Aqueous methanolic extract of dill greens dehydrated by LHA method exhibited higher anti-oxidant activity. Forty-two compounds were identified representing �85% of the volatile oil and the major volatile compounds for fresh and dried dill leaf oil were a-Phellandrene, a-cymene, a-pinene, Apiol, 1,6-Cyclodecodiene, and 1-methyl-5-methylene. Dehydrated dill greens with their constituent polyphenols, carotenoids, ascorbic acid and minerals have been shown good consumer acceptance as well as shelf life and could serve as a valuable food additive to enhance human nutrition.

Item Type: Article
Uncontrolled Keywords: Dill Drying Color Chlorophyll b-Carotene Kinetics Antioxidant activity Polyphenols
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jan 2016 08:28
Last Modified: 11 Jan 2016 08:28

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