Journal
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume 33, Issue 4, Pages 295-298Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1006/fstl.2000.0659
Keywords
ascorbic acid; beta-carotene; blanching; chlorophyll; drying; vegetables
Categories
Ask authors/readers for more resources
Leaves of savoy beet (Beta vulgaris var bengalensis), amaranth (Amaranthus tricolor) and fenugreek (Trigonella foenum graecum) were subjected to different blanching and drying treatments to establish the retention of beta-carotene, ascorbic acid and chlorophyll. The vegetables were blanched at 95 +/- 3 degrees C in (i) water (ii) water followed by potassium metabisulphite (KMS) dip, (iii) salt solution, (iv) salt solution followed by KMS dip, and (v) mixture of sodium bicarbonate, magnesium oxide and KMS and dried in (a) sun, (b) shade, (c) solar drier, (d) cabinet drier, and (e) low temperature drier. Method (ii) was found most suitable for blanching and selected for subsequent drying and method (c) had least drastic effect on beta-carotene, ascorbic acid and chlorophyll content of the processed product.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available