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Effect of Various Drying Methods on Flavor Characteristics and Physicochemical Properties of Dried Curry Leaves (Murraya koenigii L. Spreng).

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Relation http://ir.cftri.com/11572/
http://doi.org/10.1080/07373937.2013.871727
 
Title Effect of Various Drying Methods on Flavor Characteristics
and Physicochemical Properties of Dried Curry Leaves
(Murraya koenigii L. Spreng).
 
Creator Varnashree, B. S.
Nagarajan, S.
 
Subject 30 Spices/Condiments
02 Drying and Dehydration
 
Description Curry leaves (Murraya koenigii. L. Spreng) dried using microwave,
combo (combination of microwave and convection), infrared
(IR), inert gas, hot air oven, cross-flow tray, freeze drying, and the
effect of drying on flavor and quality characteristics such as chlorophyll
analyzed by spectrophotometry and Ca, Fe, Mg, Cu, Na, K,
and Zn by atomic absorption spectrophotometry (AAS) were compared
with sun and shade drying along with fresh leaves. Clevenger
hydrodistillation indicated that the shade-dried leaves (1.34%)
retained a higher amount of essential oil followed by microwave-dried
leaves (1.06%). About 65 components were identified by gas chromatography–
mass spectroscopy (GC-MS) analysis and microwave
drying retained a comparatively greater number of volatiles followed
by combo-, IR-, and inert gas–dried samples. b-caryophyllene, Eb-
ocimene, and italicene ether were found in all of the dried samples
but in variable proportions.
 
Publisher Taylor & Francis
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11572/1/Drying%20Tech_32_8_2014_882.pdf
Varnashree, B. S. and Nagarajan, S. (2014) Effect of Various Drying Methods on Flavor Characteristics and Physicochemical Properties of Dried Curry Leaves (Murraya koenigii L. Spreng). Drying Technology, 32 (8). pp. 882-890. ISSN 1532-2300