Effect of dehydration on the stability of chlorophyll and Beta-carotene content of green leafy vegetables in Northern India.
Bhupinder, Kaur and Manjrekar, S. P. (1975) Effect of dehydration on the stability of chlorophyll and Beta-carotene content of green leafy vegetables in Northern India. Journal of Food Science and Technology (India), 12 (6). pp. 321-323.
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Fresh (i) mustard greens (Brassica campestris var. Sarson), (ii) spinach beet (Beta vulgaris), (iii) mint (Mentha spicata) and (iv) coriander leaves (Coriandrum sativum) were washed, blanched in 2% sodium carbonate solution at 79.4 degree C for 5 min, cooled in water, drained on Al perforated trays for 10 min, dried in a hot air cabinet at 62.8-68.3 degree C for 7-8 h, cooled to room temp., sealed in high- or low-density polyethylene bags or paper-Al-polyethylene laminates and stored at room temp. for 0-4 months (8 months for (i)). Dried product yields were 8.7, 6.2, 7.0 and 8.3% for (i)-(iv) respectively, with final moisture contents of 6.0, 3.5, 4.8 and 3.5%. On storage the chlorophyll content decreased to some extent, but beta-carotene did not. The reconstituted products had good consistency, colour and flavour.
|Divisions:||Biochemistry and Nutrition|
|Uncontrolled Keywords:||STABILITY-; leaf vegetables, colour stability in stored dried; MUSTARD-; colour stability in stored dried mustard greens; STORAGE-; MINT-; colour stability in stored dried mint; BEETS-; colour stability in stored dried beet leaves; CAROTENES-; leaf vegetables, beta-carotenes stability in stored dried; CHLOROPHYLLS-; leaf vegetables, chlorophylls stability in stored dried; COLOUR-; DRIED-FOODS; CORIANDER-; colour stability in stored dried coriander leaves|
|Subjects:||600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables
|Depositing User:||Food Sci. & Technol. Information Services|
|Date Deposited:||18 Mar 2010 11:37|
|Last Modified:||04 May 2012 10:42|
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