ICAR Research Data Repository for Knowledge Management
Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables.
IR@CSIR-CFTRI
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| Relation |
http://ir.cftri.com/7693/
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| Title |
Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables.
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| Creator |
Negi, P. S.
Roy, S. K. |
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| Subject |
23 Vegetables
02 Drying and Dehydration |
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| Description |
Effects of blanching and drying on ascorbic acid and beta-carotene contents and chlorophyll retention in leafy vegetables (fenugreek, savoy beet, amaranth) were investigated. Leaves were blanched in either plain water, plain water + potassium metabisulphite (KMS) dip (5 g/l in water; 1 min), water + 20 g/l NaCl, 20 g/l NaCl in water + KMS dip (5 g/l; 1 min), or a mixture of sodium bicarbonate (1 g/l) + KMS (5 g/l) + magnesium oxide (5 g/l) in water. Blanching took place at 95
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| Date |
2000
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7693/1/Lebensm.-Wiss.%20u.-Technol.%2C%2033%2C%20295%7D298%20%282000%29.pdf
Negi, P. S. and Roy, S. K. (2000) Effect of blanching and drying methods on beta-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. Lebensmittel Wissenschaft und Technologie, 33 (4). 295-298, 21 ref.. |
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