[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables.

Negi, P. S. and Roy, S. K. (2000) Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensmittel Wissenschaft und Technologie, 33 (4). 295-298, 21 ref..

[img] PDF
Lebensm.-Wiss. u.-Technol., 33, 295}298 (2000).pdf - Published Version
Restricted to Registered users only

Download (95kB) | Request a copy

Abstract

Effects of blanching and drying on ascorbic acid and beta-carotene contents and chlorophyll retention in leafy vegetables (fenugreek, savoy beet, amaranth) were investigated. Leaves were blanched in either plain water, plain water + potassium metabisulphite (KMS) dip (5 g/l in water; 1 min), water + 20 g/l NaCl, 20 g/l NaCl in water + KMS dip (5 g/l; 1 min), or a mixture of sodium bicarbonate (1 g/l) + KMS (5 g/l) + magnesium oxide (5 g/l) in water. Blanching took place at 95

Item Type: Article
Uncontrolled Keywords: ASCORBIC-ACID; BEETS-; BLANCHING-; CAROTENES-; CHLOROPHYLLS-; COLORANTS-; DRYING-; SPICES-; VEGETABLES-SPECIFIC; beta-CAROTENE; AMARANTH-; FENUGREEK-
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 10:28
Last Modified: 27 Feb 2018 10:28
URI: http://ir.cftri.com/id/eprint/7693

Actions (login required)

View Item View Item