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Volume 16 Issue 2 - April 2020

  • 1. Effect of different blanching methods on physical and colour characteristics of moringa oleifera l. dry leaf powder

    Authors : Dushyant D. Champaneri, Dr. Jilen M. Mayani, Hayusha N. Pancholi, Jinal B. Patel, Urvi V. Bangoria

    Pages : 34-37

    DOI : http://dx.doi.org/10.21172/1.162.05

    Keywords : Moringa, microwave blanching, hot water blanching and tray drying

    Abstract :

    The experiment entitled “Effect of different blanching methods on physical and colour characteristics of Moringa oleifera L. dry leaf powder” was carried out at the Department of Postharvest Technology, ACHF, NAU, Navsari, Gujarat. There were three treatments viz. T1 – Microwave blanching, T2 – Hot water blanching and T3 – No blanching. After blanching tray drying (60oC for 10 hrs) was done to prepare dry powder of M. oleifera leaf. Different blanching methods had different effects on various aspects of M. oleifera dry leaf powder. Recovery (13.8%), Overall shrinkage (23 %) and Ash content (10.51%) were found highest while moisture content (8.39%) found lowest under T1. Rehydration ratio (4.79) was found highest under T2. Colour properties i.e. L, a and b value of colour were found highest under T1.

    Citing this Journal Article :

    Dushyant D. Champaneri, Dr. Jilen M. Mayani, Hayusha N. Pancholi, Jinal B. Patel, Urvi V. Bangoria, "Effect of different blanching methods on physical and colour characteristics of moringa oleifera l. dry leaf powder", Volume 16 Issue 2 - April 2020, 34-37

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