Process Development for Dehydration of Fenugreek Leaves and Value Added Product

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Date
2021-02-11
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MPUAT, Udaipur
Abstract
Fenugreek (Trigonella foenum-graecum) constitutes a self-pollinated annual herbaceous legume, belongs to Fabaceae family. Fresh or dried forms of fenugreek leaves are very popular kitchen herb due to its associated properties of pleasant flavor, powerful antioxidant properties, health promoting effects and antimicrobial activities. It is a rich source of β-carotene, a precursor of vitamin A. It is also a good source of vitamin C. Beside its medicinal value, it is also used as a part of various food product developments as food stabilizer, adhesive, and emulsifying agent. More importantly it is used for the development of healthy and nutritious extruded and bakery product. Drying of foods is aimed at producing high density product, which when adequately packaged has longer shelf life after which the food can be rapidly and simply reconstituted without substantial loss of flavour, taste, colour and aroma. Hence, a research studies is taking up to study the drying, storage, packaging and product development of fenugreek leaves. The fresh fenugreek leaves (local variety) were procured from local market of Naguar, Rajasthan, The fresh leaves were dried in open sun, solar cabinet, mechanical tray and fluidized bed dryer. In case of mechanical tray drying and fluidized bed drying fenugreek leaves were dried at temperature of 40, 50, 60 and 70 °C at 2 m/s air velocity. All the data were statistically analyzed. Drying curves were fitted to five well known thin layer drying models viz, Newton, Logarithmic, Page, Diffusion approach and Henderson and Pabis. Among the models diffusion approach model for fluidized bed drying was found the most satisfactory than any other models to represent the drying of fenugreek leaves. The optimization of process parameters was carried out using the general factorial method in Design Expert 7.7.0 software on the basis of goal of response. The sample dried at 60 °C in fluidized bed dryer was found optimum in terms of response viz., drying time (180 min), final moisture content (6.49 % w.b), L* (37.73), a* (-6.39), b* (13.44), β-carotene (5012.21μg/100g), Ascorbic acid (48.66 mg/100g) and chlorophyll (53.26 mg/100g). Fenugreek leaves dried in fluidized bed drying at 60 °C were packed in LDPE (300 gauge) and PP (300 gauge) materials, normal packaging P1, active packaging (Moisture absorber) P2 and vacuum packaging P3. Packed leaves was kept for 3 months storage at ambient conditions. fenugreek leaves packed in PP (300 gauge) with active packaging was found best during three months of storage period with lowest gain of storage weight (1.37 per cent) and less respiration rate (15.52 per cent). Fenugreek leaves dried in fluidized bed drying at 60 °C were used for preparation of fenugreek supplemented biscuits with different proportion 5, 10 and 15 per cent of fenugreek leaves powder. the fenugreek supplemented biscuits with 5 per cent fenugreek powder found best viz., moisture content (1.75 per cent), carbohydrates (60.27 per cent), L* (47.96), a*(1.52), b*(14.26), hardness (2395 g), overall acceptability (7.66) as compared with control sample.
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Process Development for Dehydration of Fenugreek Leaves and Value Added Product
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Citation
Shashikumar J.N. and Champawat P.S
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