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Production of dried ivy gourd sheet as a health snack

Paper ID Volume ID Publish Year Pages File Format Full-Text
19388 43062 2011 8 PDF Available
Title
Production of dried ivy gourd sheet as a health snack
Abstract

Ivy gourd (Coccinia grandis) has recently been recognized as a rich source of β-carotene. To add value to the fresh leaves a process to produce dried ivy gourd sheet as a health snack was the aim of this study. The effects of pretreatment, i.e., blanching in NaCl solution (0–3% w/v), and drying methods, i.e., hot air drying and vacuum drying at 60–80 °C, on the drying characteristics and quality, viz. colour, texture and β-carotene content of dried ivy gourd sheet were investigated. The results showed that dried sheet pretreated by brine blanching and vacuum drying resulted in better retention of colour and β-carotene as well as texture of the dried sheet as compared to the dried untreated and dried water blanched samples. Higher drying temperature also resulted in higher β-carotene retention due to shorter drying time.

Research highlights▶ The production of dried ivy gourd sheet was developed in this study. ▶ Brine blanching helped maintain colour of dried sheet better than water blanching. ▶ Vacuum drying help maintain colour and β-carotene content in dried ivy gourd sheet. ▶ Higher drying temperatures resulted in higher losses of colour and β-carotene.

Keywords
β-Carotene; Blanching; Hot air drying; Pretreatment; Sodium chloride; Vacuum drying
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 4, October 2011, Pages 414–421
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us