Drying Characteristics and Product Quality of Coriander Leaves

Ahmed, Jasim; Shivhare, U. S.; Singh, Gagan D.

doi:10.1205/096030801750286258

Cited by 65 publications

(45 citation statements)

References 12 publications

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“…Artichoke byproducts Ohmic blanching was the fastest method to inactivate the peroxidase enzyme at 85°C and provided higher vitamin C and total phenolic content retention than water blanching [36] Blanching (i) Ohmic blanching (ii) (i) Water at 85 and 100°C, 120-600 s (ii) Voltage gradients of 24, V/cm, at 80°C, 0-300 s Artichoke heads Heating allowed quick and uniform heating of food product and was beneficial in terms of enzyme inactivation, colour; higher total protein and polyphenolic content in ohmically blanched samples [29] Osmotic Using lower blanching temperatures is another approach to minimizing nutrients decrease. Water blanching at 80°C for 3 min resulted in greater chlorophyll retention in coriander leaves [3]. Rytel [80] used water blanching at 75°C during 5 min for potatoes and reported a significant reduction in the amount of a-chaconine and a-solanine.…”

Section: Blanchingmentioning

confidence: 99%

“…The chlorophyll content was assessed after solar drying of mustard, mint, spinach [41], air drying of coriander leaves [3], microwave vacuum and air drying of parsley [4], solar and air drying of savoy beet and amaranth [65], solar, air and freeze drying of savoy beet [63] and vacuum freeze, vacuum microwave, air, air spouted bed and microwave spouted bed drying of lettuce [24].…”

Section: Pigments: Chlorophylls and Anthocyaninsmentioning

confidence: 99%

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Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

2015

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Drying has been applied to vegetables in order to preserve, store and transport these food products. However, drying implies not only physical changes, easily detectable by the consumer through visual assessment, but also chemical modifications. These are not always visible, but are responsible for alterations in colour, flavour and nutritional value, which compromise the overall quality of the final product. The main chemical changes associated with drying are related to the degradation of phytochemicals, such as vitamins, antioxidants, minerals, pigments and other bioactive compounds sensitive to heat, light and oxygen. Moreover, nutrient losses are inevitably associated with leaching as a result of the water removal from the vegetable during the drying process. In order to prevent or reduce nutrient losses and thus improve the quality of dried products, pretreatments are often applied. In this review, an overview of the procedures developed for dehydration of vegetables applying heat by convection, conduction or radiation is presented. The influence of pretreatments on nutritional and bioactive characteristics of dried vegetables is discussed. Blanching with steam, water or chemical solutions is the most commonly used, but power ultrasound, ohmic blanching, osmotic and edible coatings pretreatments have also been reported. The influence of the drying processes and conditions on nutritional contents and bioactive characteristics is also presented.

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Section: Blanchingmentioning

confidence: 99%

Section: Pigments: Chlorophylls and Anthocyaninsmentioning

confidence: 99%

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

2015

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“…This behavior can be attributed to the excess of water and modifications in the texture of the sample, which has became pasty. Ahmed et al (2001) studied the drying kinetics of coriander leaves at temperatures from 40 to 70°C…”

Section: Mathematical Modeling Of the Drying Processmentioning

confidence: 99%

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Silva

Almeida

Lima

et al. 2008

Ciencia y Tecnologia Alimentaria

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The drying kinetics of coriander leaves and stems, with or without blanching, was studied at several temperatures (50, 60, 70, and 80 °C) at constant air velocity (1.5 m s -1 ) in a fixed-bed dryer. Three drying models, Henderson and Pabis, Midilli et al., and the Logarithmic, were fitted to the experimental data. According to the results obtained, it was verified that the increase in the temperature of drying air, increases the drying rate of the coriander leaf and stem. Blanching used as a pre-treatment favors the increase in the drying rate of the stem. The Midilli et al. drying model was found to satisfactorily describe the air-drying curves of coriander leaves and stems. ResumenLa cinética del secado de las hojas y tallos de cilantro, con o sin escaldado, se estudió a diferentes temperaturas (50, 60, 70 y 80 °C) con velocidad constante del aire (1,5 m s -1 ) en un secador de lecho fijo. Tres modelos matemáticos: Pabis y Henderson, Midilli et al., y el logarítmico, se ajustaron a los datos experimentales. De acuerdo a los resultados obtenidos, se comprobó que el aumento de la temperatura del aire de secado, aumentó la velocidad de secado de la hoja y tallo de cilantro. El escaldado utilizado como pre-tratamiento, favorece el aumento en la velocidad de secado del tallo. El modelo matemático de Midilli et al. presentó mejor ajuste para los datos experimetales.

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“…The ascorbic acid in the 5 min shade-dehydrated sample did not differ significantly with the fresh one. However, with the scope of this study, it was not certain as to whether the 5 min of blanching were enough to achieve green colour retention, deactivation of microorganisms and enzymes, and improvement of flavour, which are the main reasons for blanching vegetables (Kakade and Neeha, 2014;Ahmed et al, 2001). The study conducted by Vyankatrao (2014) in mint, coriander, curry leaves and bitter gourd revealed that highest retention of ascorbic acid alternated between sun-dehydrated and shadedehydrated among different vegetables, indicating that the findings of this study were specific to leaves of C. moschata and cannot be easily generalised to all leaves that would be dehydrated under the same conditions.…”

Section: Ascorbic Acid Retentionmentioning

confidence: 98%

Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves

Chamba¹,

Ishmael²,

Sitolo-Banda³

2017

Afr. J. Food Sci.

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A study was conducted to assess retention of moisture and ascorbic acid in tender pumpkin (Cucurbita moschata) leaves subjected to different blanching times and dehydration conditions. Equal portions of the leaves were blanched at 5, 10 and 15 min. A half of each portion was dehydrated under a shade and the other under direct sunlight. All the samples were then analysed for moisture and ascorbic acid contents in comparison with those of the raw-leaf sample. The fresh samples (wet basis) had 79.26±5.08 mg/100 g ascobic acid compared to the processed samples, which ranged from 41.10±2.94 to 73.39±5.87 mg/100 g in the blanched shade-dehydrated sample and 17.61±0.00 to 35.23±5.08 in the sundehydrated blanched sample. The results further showed that the samples that were blanched for a shorter time and dehydrated under a shade retained a significantly higher (p<0.05) amount of ascorbic acid compared to those that were blanched longer and dehydrated under direct sunlight. There was no significant difference in moisture content between the shade-dehydrated and sun-dehydrated samples, which were found to be in the ranges of 13.22±0.09 to 14.23±0.27% and 12.45±0.035 to 13.42±0.52%, respectively. It was, therefore, concluded that shorter blanching time and shade-dehydration can retain ascorbic acid in tender C. moschata leaves without compromising moisture content of the product.

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Drying Characteristics and Product Quality of Coriander Leaves

Cited by 65 publications

References 12 publications

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review

DRYING KINETICS OF CORIANDER (Coriandrum sativum) LEAF AND STEM CINÉTICAS DE SECADO DE HOJA Y TALLO DE CILANTRO (Coriandrum sativum)

Effects of blanching time and dehydration condition on moisture and ascorbic acid retention in tender pumpkin (Cucurbita moschata) leaves

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