Studies on Dehydration of Curry Leaves Essay

STUDIES IN DEHYDRATION OF CURRY LEAVES

B. T. Sakhale, A. S. Nandane A. L. Tapre and R. C. Ranveer ABSTRACT The curry leaves (Murraya koenigii), one of green leafy vegetable was obtained from community vegetable marketplace of Aurangabad city. These types of curry leaves were laundered and blanched in warm water containing 0. 1 % magnesium oxide. The cared for leaves were then dried out in different drying conditions like direct sunshine drying, shade drying and tray drying out. The dried leaves had been analyzed for nutritional and organoleptic attributes. The percent retention of ascorbic chemical p, Calcium and Iron was found optimum in tray-dried leaves in comparison with sun and shade drying out methods. The study revealed that the tray drying method was found ideal for dehydration of curry leaves with better retention of nutrients, dehydration and organoleptic qualities. The tray dried up and rehydrated curry leaves scored maximum for their general acceptability compared to the other drying methods. Keywords: Curry leaves, Blanching, Dehydration, Rehydration, Organoleptic evaluation.

1 ) Introduction

However , the post harvest and nutritional losses India is definitely the second largest producer of vegetables in the world and has contributed about 13 per cent in the world's creation. The green green vegetables happen to be rich types of vitamins and minerals and fiber (Fathima et al., 2001). The leafy vegetables are highly perishable in mother nature and therefore have got very brief shelf life. _________________________________________ • N. K. Sakhale is Lecturer with label of Food Techonology, University Section of Chemical substance Technology, Dr . Babasaheb Ambedkar Univ. Aurangabad, Maharashtra A. S. Nandane is Lecturer with Division of Foodstuff Processing Technology, A. M. Patel Commence of Technology, New Vallabh Vidyanagar, Anand, Gujarat A. R. Tapre is Lecturer with Section of Meals Processing Technology, A. Deb. Patel Company of Technology, New Vallabh Vidyanagar, Anand, Gujarat 3rd there’s r. C. Ranveer is Lecturer with label of Food Techonology, University Department of Chemical substance Technology, Dr . Babasaheb Ambedkar Univ. Aurangabad, Maharashtra take place during handling, transportation, control and storage area, which have gone up to forty five per cent each year. The curry leaves, a natural leafy veggie provides health benefit by giving the much needed diet fibers, a lot of essentials nutrition to the human diet. 100gm of curry leaves provide 108 kcal energy. The demand for refreshing and dried out curry leaves has considerably increased during the last two decades. Dehydration is one of the possible methods of maintenance. Research has to be done to check out the possibility of employing dehydration tips for processing to reduce the losses and to make these people available for intake in the off-season. Consequently , the present exploration was performed to study the result of different drying out methods in nutritional and sensory top quality of dried out curry leaves.

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installment payments on your Materials and Methods

The Curry Leaves were from the

neighborhood vegetables marketplace of Aurangabad. The leaves were separated from the sections and rinsed under electricity. These leaves were then blanched in boiled unadulterated water made up of 0. you per cent magnesium oxide to get 15-20 secs. Leaves were then propagate on filtering paper and dried in several drying circumstances such as drying in shade at area temperature to get 20 several hours followed by drying in sunlight for numerous hours and blow drying in tray drier at 40 +5 C pertaining to 3 hours to 4-6 per cent moisture content. The dried curry leaves had been packed quickly in polythene bags and used for further more studies. The moisture, ash, protein, fat, fiber, calcium mineral and straightener contents had been determined by the methods of Ranganna S. (1986). The percent values of moisture, necessary protein (N by 6. 25), fat, lung burning ash and dietary fiber were deducted from 95 and rest was stated as carbs (by difference). The ascorbic acid was estimated simply by titration technique using indophenols dye (A. O. A. C., 1990. ). The dehydration...

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Sakhale B

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