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Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14618/
https://doi.org/10.1002/ffj.3545
 
Title Effect of pretreatment and low‐temperature low humidity
drying on quality characteristics of coriander foliage.
 
Creator Siddharth, Priyadarshi
Chetana, R.
Roopavathi, C.
Madhava Naidu, M.
 
Subject 30 Spices/Condiments
02 Drying and Dehydration
 
Description Pretreatment followed by low‐temperature low humidity drying was explored for ef‐
ficient dehydration of coriander foliage to retain its quality characteristics. Newton,
Page, Handerson & Pabis, Logarithmic & Midilli and Kucuk models were used to study
the drying kinetics. Hygienic shelf‐stable green dried coriander foliage (HSSGDCF)
obtained was evaluated for their flavour, physico‐chemical, microbial and sensory
qualities during storage at ambient (65% RH, 27 ± 1°C) and accelerated (92% RH,
37 ± 1°C) conditions for 90 days. Logarithmic model with higher (R2 = 0.9997) and
lower root mean square error value (0.0050) showed the best‐fitted model. Major
volatiles identified in HSSGDCF were decanal (5.103%), 2‐decenal (10.021%), do‐
decanal (7.314%), 2‐dodecenal (7.684%), tetradecanal (8.509%), 13‐tetradecenal
(19.393%) and decanoic acid decyl ester (6.051%). Degradation of chlorophyll, ca‐
rotenoid and colour values were higher at 37 ± 1°C during storage. HSSGDCF was
found to be microbiologically safe and sensorily acceptable at the end of 90 days at
27 ± 1°C.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14618/1/Flavour%20Fragr%20J.%202020%3B35139%E2%80%93148.pdf
Siddharth, Priyadarshi and Chetana, R. and Roopavathi, C. and Madhava Naidu, M. (2020) Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage. Flavour Fragrance Journal, 35. pp. 139-148.