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Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens.

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Relation http://ir.cftri.com/12087/
http://dx.doi.org/10.1016/j.foodchem.2015.07.076
 
Title Effect of drying methods on the quality characteristics of dill
(Anethum graveolens) greens.
 
Creator Madhava Naidu, M.
Vedashree, M.
Pankaj, Satapathy
Hafeeza, Khanum
Ravi, R.
Umesh Hebbar, H.
 
Subject 30 Spices/Condiments
02 Drying and Dehydration
 
Description Different drying methods hot air (HA), 50 �C, 58–63% relative humidity (RH); low humidity air (LHA),
50 �C and 28–30% RH; and radiofrequency (RF), 50 �C, 56–60% RH) were investigated for efficient dehydration
of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying
for HA and RF was marginally higher (�22%) compared to HA. Lightness, greenness and yellowness of
LHA dried sample were higher than those of the RF and hot-air dried dill greens. Aqueous methanolic
extract of dill greens dehydrated by LHA method exhibited higher anti-oxidant activity. Forty-two compounds
were identified representing �85% of the volatile oil and the major volatile compounds for fresh
and dried dill leaf oil were a-Phellandrene, a-cymene, a-pinene, Apiol, 1,6-Cyclodecodiene, and
1-methyl-5-methylene. Dehydrated dill greens with their constituent polyphenols, carotenoids, ascorbic
acid and minerals have been shown good consumer acceptance as well as shelf life and could serve as a
valuable food additive to enhance human nutrition.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12087/1/Food%20Chemistry%2C%20Volume%20192%2C%201%20February%202016%2C%20Pages%20849-856.pdf
Madhava Naidu, M. and Vedashree, M. and Pankaj, Satapathy and Hafeeza, Khanum and Ravi, R. and Umesh Hebbar, H. (2016) Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192. pp. 849-856.