Effect of Drying Methods on the Quality Characteristics of Fenugreek (<i>Trigonella foenum-graecum</i>) Greens

Naidu, M. Madhava; Khanum, Hafeeza; Sulochanamma, G.; Sowbhagya, H. B.; Hebbar, Umesh; Prakash, Maya; Srinivas, P.

doi:10.1080/07373937.2012.666607

Cited by 31 publications

(25 citation statements)

References 26 publications

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“…The ß-carotene content changed marginally upon dehydration. Naidu et al (2012) developed and optimized a drying method of choice for fenugreek leaves with higher content of bioactive compounds. The content of ß-carotene normally in green leafy vegetables and medicinal plants is 1.5-120 and 0.4 to 34.7 mg/100 g, respectively (Raju et al 2007).…”

Section: Effect Of Dehydration On Bioactive Compoundsmentioning

confidence: 99%

“…Degradation of chlorophylls during heating followed a first-order reaction kinetic model (Canjura et al 1991;Chen and Chen 1993;Schwartz et al 1981;Schwartz and Von Elbe 1983;Steet and Tong 1996). Recently, different drying methods were investigated for efficient dehydration of fenugreek (Trigonella foenum-graecum) greens for optimal retention of color and its constituents (Naidu et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

et al. 2013

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The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with dehydrated leaves (dill-DDL, fenugreek leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption (68.5 to 70.2 %), dough development time (3.5 to 5.9 min) and mixing tolerance index values (78 to 98 BU). Pasting temperature increased (69 to 74.1°C), whereas the hot paste viscosity (255 to 210 BU) and cold paste viscosity values (355 to 295 BU) decreased with increase in the DDL/DFL content in the blend. Sensory evaluation of parathas prepared with either normal dill/fenugreek leaves (NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves at 0, 5, and 7.5 % showed that parathas with 25 % of normal leaves and 7.5 % of dehydrated leaves were acceptable. Microstructure of the fenugreek leaves had more porous structure on dehydration. Parathas enriched with either of leaves were rich in dietary fiber, chlorophyll and carotenoid content.

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Section: Effect Of Dehydration On Bioactive Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

et al. 2013

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“…The increase in drying temperature caused gradual decrease in shrinkage ratio (Leuicki and Jakubczyk, 2004 The effect of temperature and loading density on color of fenugreek are presented in Table 6 and the trend is shown in Figure 5. At a constant loading density (0.4 g/cm 3 ) change in color (L value, a value, b value) increased (20.69-21.79) by decreasing temperature from 70 0 -50 0 C. According to previous studies the dark green color afforded in drying of fenugreek as compare to fresh fenugreek leaves (Naidu et al, 2012).…”

Section: Shrinkage Ratiomentioning

confidence: 99%

“…Naidu et al, (2012) described the increased diffusivity of fenugreek is indicator of lower resistance to mass transfer in the material being dried. Though values obtained are within the suitable range for food products (10 -12 to 10 -6 m 2 /sec) reported in literature (Zogas et al, 1996 andMaskan et al, 2002).…”

Section: Effective Moisture Diffusivity For Drying Processmentioning

confidence: 99%

“…The loss of chlorophyll was also higher in solar drying, which causes an increase in the browning of dehydrated green leaves during storage. Naidu et al, 2012 investigated for efficient dehydration of fenugreek (Trigonella foenum-graecum) greens with different drying methods hot air (HA, 40°C, 58-63% RH), low humidity air (LHA, and radiofrequency (RF,40°C,(56)(57)(58)(59)(60) were explored for efficient drying of fenugreek greens. The time required for drying with LHA and RF was less (27%), as compared to HA drying.…”

Section: Introductionmentioning

confidence: 99%

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Drying Characteristics of Fenugreek and Its Computer Simulation for Automatic Operation

Kaur¹,

Kumar²,

Gupta³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage

Priyadarshi

Chetana

Cheluvadasaiah

et al. 2019

Flavour & Fragrance J

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| INTRODUC TI ONCoriander (Coriandrum sativum L.) foliage is the most popular and regularly used green leafy vegetable (GLV) in India. Coriander foliage bears a pleasant aromatic flavour, and its characteristic aroma, flavour and rich green colour are vital for culinary and market importance. 1 The extracts and essential oil from coriander possess antibacterial, anticancerous, antidiabetic, antimutagenic, antioxidant and various other properties. 2 Fresh coriander is highly perishable, and a considerable quantity of coriander is wasted due to lack of postharvest processing facilities.Dehydration is a widely employed primary technique for preservation.However, application of heat to fragile leaves of coriander causes quality deterioration, especially colour, flavour and shrinkage. Drying conditions such as air flow , relative humidity and temperature influence quality of dehydrated product. 3 Dehydration retards various moisture-mediated deteriorations and avoids the growth and reproduction of microorganisms. 4 But drying at higher temperature results in irreversible biological and chemical reactions, which are accompanied by changes in colour, loss of flavour and nutrients, case hardening, textural changes, the decrease in sensory quality, and bacterial and enzymatic degradation. 5 The drying rate is affected by the initial moisture content, relative humidity, time of drying, air temperature and air velocity, which ultimately affect the quality of the final product. 6 Under controlled drying conditions, these undesirable changes could be retarded. At a specific temperature, higher air humidity results in more degradation of chlorophyll due to prolonged drying time. It is reported that colour degradation is directly proportional to the drying time and lower drying temperatures (40-50°C) show better colour retention in dried basil and mint foliage. 7 It is therefore desirable to process GLV at low temperatures for better retention of their quality characteristics.Low-temperature low humidity (LTLH) is a nonconventional method of drying, which is influenced by relative humidity (RH) and Abstract Pretreatment followed by low-temperature low humidity drying was explored for efficient dehydration of coriander foliage to retain its quality characteristics. Newton, Page, Handerson & Pabis, Logarithmic & Midilli andKucuk models were used to study the drying kinetics. Hygienic shelf-stable green dried coriander foliage (HSSGDCF) obtained was evaluated for their flavour, physico-chemical, microbial and sensory qualities during storage at ambient (65% RH, 27 ± 1°C) and accelerated (92% RH, 37 ± 1°C) conditions for 90 days. Logarithmic model with higher (R 2 = 0.9997) and lower root mean square error value (0.0050) showed the best-fitted model. Major volatiles identified in HSSGDCF were decanal (5.103%), 2-decenal (10.021%), dodecanal (7.314%), 2-dodecenal (7.684%), tetradecanal (8.509%), 13-tetradecenal (19.393%) and decanoic acid decyl ester (6.051%). Degradation of chlorophyll, carotenoid and colour values were higher at 3...

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Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens

Cited by 31 publications

References 26 publications

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

Drying Characteristics of Fenugreek and Its Computer Simulation for Automatic Operation

Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage

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