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Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens

Madhava Naidu, M. and Hafeeza, Khanum and Sulochanamma, G. and Sowbhagya, H. B. (2012) Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens. Drying Technology, 30. pp. 808-816. ISSN 0006-3002

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Abstract

Different drying methods were investigated for efficient dehydration of fenugreek (Trigonella foenum-graecum) greens for optimal retention of color and its constituents. Accordingly, hot air (HA, 40�C, 58–63% RH), low humidity air (LHA, 40�C and 28–30% RH), and radiofrequency (RF, 40�C, 56–60% RH) were explored for efficient drying of fenugreek greens. The three singlelayer drying models (Exponential, Page, and Modified Page) tested showed excellent fit (R2¼0.92–0.99) for all three drying methods. The time required for drying with LHA and RF was less (�27%), as compared to HA drying. LHA-dried fenugreek had superior green color and a more porous and uniform structure than those obtained from RF and HA drying. Aqueous methanolic (60:40) extract of fenugreek greens dehydrated by LHA exhibited the highest radical scavenging activity. Dehydrated fenugreek greens showed good consumer acceptance as well as shelf life.

Item Type: Article
Uncontrolled Keywords: ß-carotene; Antioxidant activity; Drying; Fenugreek greens; Minerals
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2012 08:54
Last Modified: 25 May 2012 08:54
URI: http://ir.cftri.com/id/eprint/1860

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