Record Details

Minimal Processing of green leafy vegetables

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Minimal Processing of green leafy vegetables
 
Creator Jyothi.B.Reddy
 
Contributor Pushpa Bharathi
 
Subject Food Science and Nutrition
 
Description An investigation was carried out on minimal processing of green leafy vegetables.
Effect of packaging materials, pretreatments, storage conditions in extending shelf life and its
effect on ascorbic acid of rajagira, kiraksali, fenugreek and shepu was ascertained.
Polypropylene pouches of 150 gauge with vents for rajagira was LDPE pouches for
fenugreek leaves with tender stem extended shelf life upto six and four days respectively with
84.36, 85.46 per cent moisture; 21.01, 1.12 per cent PLW; 9.01, 9.42 per cent decayed
amount respectively. LDPE and polypropylene 100 gauge extended shelf life of kiraksali
with tender stem upto four days with 84.01, 82.72 per cent moisture; 2.06, 2.09 per cent PLW
and 1.03, 13.1 per cent decayed amount respectively. Shelf life of shepu with tender stem was
three days when packed in polypropylene 150 and 100 gauge with 86.61, 88.58 per cent
moisture, 1.29, 1.53 per cent PLW and 5.89, 7.02 per cent decayed amount respectively.
Dipping solutions were inefficient in extending shelf life of GLVs.
Under refrigerated conditions, the shelf life of rajagira was 26 and 17 days when
packed in polypropylene of 100 gauge and 150 gauge with vents respectively with 69.05,
72.08 per cent moisture; 8.89, 15.78 per cent PLW; 11.16, 8.05 per cent decaying; 6.91 per
cent ascorbic acid retention. Shelf life of fenugreek and kiraksali in LDPE pouches was six
and eight days with 84.41, 82.82 per cent moisture; 1.35, 0.74 per cent PLW; 3.06, 13.55 per
cent decayed amounts 11.52 and 8.64 per cent retention of ascorbic acid respectively.
Kiraksali packed in 100 gauge PP, shepu in 100 and 150 gauge PP and stored in refrigeration
had shelf life of seven days with 80.09, 80.32, 84.06 per cent moisture; 2.5, 2.84, 2.89 per
cent PLW; 11.25, 17.56, 12.04 per cent decaying and 11.52, 8.64, 8.64 per cent ascorbic acid
retention respectively.
 
Date 2016-11-07T18:02:28Z
2016-11-07T18:02:28Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84286
 
Format application/pdf
 
Publisher UAS, Dharwad