Minimal Processing of green leafy vegetables
| dc.contributor.advisor | Pushpa Bharathi | |
| dc.contributor.author | Jyothi.B.Reddy | |
| dc.date.accessioned | 2016-11-07T18:02:28Z | |
| dc.date.available | 2016-11-07T18:02:28Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | An investigation was carried out on minimal processing of green leafy vegetables. Effect of packaging materials, pretreatments, storage conditions in extending shelf life and its effect on ascorbic acid of rajagira, kiraksali, fenugreek and shepu was ascertained. Polypropylene pouches of 150 gauge with vents for rajagira was LDPE pouches for fenugreek leaves with tender stem extended shelf life upto six and four days respectively with 84.36, 85.46 per cent moisture; 21.01, 1.12 per cent PLW; 9.01, 9.42 per cent decayed amount respectively. LDPE and polypropylene 100 gauge extended shelf life of kiraksali with tender stem upto four days with 84.01, 82.72 per cent moisture; 2.06, 2.09 per cent PLW and 1.03, 13.1 per cent decayed amount respectively. Shelf life of shepu with tender stem was three days when packed in polypropylene 150 and 100 gauge with 86.61, 88.58 per cent moisture, 1.29, 1.53 per cent PLW and 5.89, 7.02 per cent decayed amount respectively. Dipping solutions were inefficient in extending shelf life of GLVs. Under refrigerated conditions, the shelf life of rajagira was 26 and 17 days when packed in polypropylene of 100 gauge and 150 gauge with vents respectively with 69.05, 72.08 per cent moisture; 8.89, 15.78 per cent PLW; 11.16, 8.05 per cent decaying; 6.91 per cent ascorbic acid retention. Shelf life of fenugreek and kiraksali in LDPE pouches was six and eight days with 84.41, 82.82 per cent moisture; 1.35, 0.74 per cent PLW; 3.06, 13.55 per cent decayed amounts 11.52 and 8.64 per cent retention of ascorbic acid respectively. Kiraksali packed in 100 gauge PP, shepu in 100 and 150 gauge PP and stored in refrigeration had shelf life of seven days with 80.09, 80.32, 84.06 per cent moisture; 2.5, 2.84, 2.89 per cent PLW; 11.25, 17.56, 12.04 per cent decaying and 11.52, 8.64, 8.64 per cent ascorbic acid retention respectively. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/84286 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Minimal Processing of green leafy vegetables | en_US |
| dc.sub | Food Science and Nutrition | en_US |
| dc.subject | Food Science and Nutrition | en_US |
| dc.theme | Minimal Processing of green leafy vegetables | en_US |
| dc.title | Minimal Processing of green leafy vegetables | en_US |
| dc.type | Thesis | en_US |