alexa Effect of Blanching and Drying Methods on β -Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables


Journal of Food: Microbiology, Safety & Hygiene

Author(s): PS Negi, SK Roy

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Leaves of savoy beet (Beta vulgaris var bengalensis), amaranth (Amaranthus tricolor) and fenugreek (Trigonella foenum graecum) were subjected to different blanching and drying treatments to establish the retention of β -carotene, ascorbic acid and chlorophyll. The vegetables were blanched at 95±3 °C in (i) water, (ii) water followed by potassium metabisulphite (KMS) dip, (iii) salt solution, (iv) salt solution followed by KMS dip, and (v) mixture of sodium bicarbonate, magnesium oxide and KMS and dried in (a) sun, (b) shade, (c) solar drier, (d) cabinet drier, and (e) low temperature drier. Method (ii) was found most suitable for blanching and selected for subsequent drying and method (e) had least drastic effect on β -carotene, ascorbic acid and chlorophyll content of the processed product.

This article was published in LWT - Food Science and Technology and referenced in Journal of Food: Microbiology, Safety & Hygiene

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