Please use this identifier to cite or link to this item:
http://nopr.niscpr.res.in/handle/123456789/10303| Title: | Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature |
| Authors: | Singh, Uadal Sagar, V R |
| Keywords: |  -Carotene;Chlorophyll;Curry leaves;Drumstick leaves;Drying;Storage |
| Issue Date: | Oct-2010 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | Leafy vegetables (curry leaves
and drumstick leaves) were dehydrated in cabinet drier at 58±2°C and packed in
four
packaging materials (200 gauge
and 400 gauge LDPE, 200 gauge HDPE and 150 gauge PP) and stored at room
temperature (RT)
and low temperature (LT) for 3
months to evaluate best package and storage temperature for maximum retention
of nutrients in
leafy vegetables during
storage. HDPE (200 gauge), followed by storage at LT (7±1°C), was found to be
good for higher
retention of -carotene, ascorbic acid,
chlorophyll content, rehydration ratio, sensory score and less moisture and
non-enzymatic
browning (NEB) in dehydrated vegetable leaves during 3 months of storage. |
| Page(s): | 785-789 |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Appears in Collections: | JSIR Vol.69(10) [October 2010] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JSIR 69(10) 785-789.pdf | 58.07 kB | Adobe PDF | View/Open |
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.