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

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Relation http://ir.cftri.com/1860/
 
Title Effect of Drying Methods on the Quality Characteristics of
Fenugreek (Trigonella foenum-graecum) Greens
 
Creator Madhava Naidu, M.
Hafeeza, Khanum
Sulochanamma, G.
Sowbhagya, H. B.
 
Subject 08 Fenugreek
02 Drying and Dehydration
 
Description 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.
 
Date 2012
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1860/1/Drying%20TechnologyVolume%2030%2C%20Issue%208%2C%20June%202012%2C%20pages%20808-816.pdf
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