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Effect of dehydration on the stability of chlorophyll and Beta-carotene content of green leafy vegetables in Northern India.

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Relation http://ir.cftri.com/3873/
JFST-103-75
 
Title Effect of dehydration on the stability of chlorophyll and Beta-carotene content of green leafy vegetables in Northern India.
 
Creator Bhupinder, Kaur
Manjrekar, S. P.
 
Subject 02 Drying and Dehydration
23 Vegetables
 
Description 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.
 
Date 1975
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3873/1/JFST_12%286%29_321-323.pdf
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.