Nutritional And Storage Stability Of Green Leafy Vegetable Powders Developed By Different Drying Methods
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Date
2000
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Professor Jayashankar Telangana State Agricultural University
Abstract
Green leal‘y vegetables have a role as an indispensable part ofa properly balancednutritiousdiet. Thepresentstudywasaimedatdevelopmentofnutritious dehydratedgreen leafyvegetables having storage stability. Thegreen leafyvegetablesusedinthepresentstudywerecorianderleaves ((Tm'iandrumswim/271)drumstickleaves(Maringa o/eifem)and spinach (Spinacm n/cmccu). Theblanchingtime‘temperatureandtreatmentsolutionspecifictoeach ofthethreegreen leafyvegetables was determined. Thequalityofthe green leafy vegetablesintermsofdehydrationandrehydrationcharacteristicsandnutritivevalue were established. The green leafy vegetables powders were incorporated into recipesandweresubjectedtosensoryevaluationtotesttheiracceptability. The shelf-lifeoftliesegreenleafyvegetablespowdersstoredatroomtemperatureinlow density polypropylene pouches was also tested by determining microbial load peroxidevalueandnutrientretention.The results showed that electric cabinet drying was better than both solar-cabinet drying and direct sun drying in terms of low drying time, higher yield better reconstitution and better nutritive value. The dehydrated green leafy vegetables powders were lbund to be concentrated sources ofproteins (20~28g/lOOg) and fair sources of ascorbic acid and B-carotene was
observedafterdehydrationbycabinetdrying. Corianderleavespowderwasfoundtoberich inproteincontent,whereasdrumstickleavespowderwasfoundtoberichinascorbicacid,[3— caroteneandphosphorus lronwasfoundtobemoreinspinachleavespowder. However,it wasalsofoundthatallthethreedehydratedgreenleafyvegetablespowderswerefairsources ofothernutrientsalso. The mean scores ofthe sensory evaluated products showed that the green leafy vegetables powders were well accepted in culinaiy practice and all the products ranged betweengoodtoexcellentinthe5pointhedonicscale Inthestoragestudiesofthedehydratedgreenleafyvegetablespowders,themicrobial load, nutrientretentionandperoxidevaluewasestimated. Thebacterial countwasfoundto beverylowin all thethreegreen leafypowders, indicatingthat thegreen leafyvegetables powderscanbe stored well without any microbial contamination. The keepingquality of corianderleavespowderwasfoundtobegood,closelyfollowedbythatofspinachpowder after()0daysofstorage. Theascorbicacidandll—carotenecontentwereretained appreciably incorianderleavespowderandspinachpowderattheendofthestorageperiodof60days. Alter 30 and 60 days of storage, the ascorbic acid retention for the three green leafy vegetableswasfoundtobe50and30percent,respectivelyandthatofB-caroteneretention wasfound to be60and 30 percent, respectively. Amongmineral retention aficr60days, it wasobservedthatironcontentincreasedindrumstickleaves powder,whereasin coriander leavesandspinach,thelosswasveryminimal. Thephosphoruscontentofallthethreegreen leafyvegetablesshowedaveryslightincreaseafterthestorageperiod. Thepresentstudythusacknowledgesandaddstotheknowledgeofspecificdrying techniques and blanching treatment for each ofthe three green leafy vegetables namely, coriander leaves, drumstick leaves and spinach. This study also clearly establishes the potentialforthedehydratedgreen leafyvegetablespowderstoentertheprocessedandfast— foodfoodmarket. Anditishopedthatinthenearfuture,itbecomeSacompellingnecessityas timesaverandnutrientrichinmodernhomes.
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D5990