Effect of Blanching and Drying Process on Carotenoids Composition Of Underutilized Ethiopian (Coccinia Grandis L. Voigt) and Indian (Trigonella Foenum-Graecum L.) Green Leafy Vegetables
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9763/
JFPP-04-09 |
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| Title |
Effect of Blanching and Drying Process on
Carotenoids Composition Of Underutilized
Ethiopian (Coccinia Grandis L. Voigt) and
Indian (Trigonella Foenum-Graecum L.) Green
Leafy Vegetables
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| Creator |
Addis, G.
Baskaran, V. Raju, M. Usha Devi, A. Asfaw, Z. Woldu, Z. Baskaran, V. |
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| Subject |
02 Drying and Dehydration
23 Vegetables 04 Vitamins |
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| Description |
Processing effect on Coccinia grandis (ivy gourd) and Trigonella foenumgraecum
(fenugreek) carotenoids was studied. This paper presents findings on
the effect of blanching (boiling water, saline water and steam) and drying
(lyophilizer, sun, shade and dryer) on retention of carotenoids. Carotenoids
were extracted, identified and quantified by high performance liquid chromatography
technique. Xanthophylls (neoxanthin, violaxanthin, lutein, zeaxanthin)
and b-carotene were detected in both vegetables, while on the contrary,
a-carotene was identified only in ivy gourd. Ivy gourd had a higher total of
xanthophylls (104 mg/100 g) and hydrocarbon carotenoids (35 mg/100 g)
than fenugreek with 86 mg/100 g and 31 mg/100 g, respectively (all dry weight
basis). Results reveal that blanching methods did not affect carotenoids level as compared with raw. Except lyophilization, drying methods significantly
reduced most carotenoids, sun drying being highly detrimental. It is recommended
to use ivy gourd as source of carotenoids for health benefits. Among
the processing methods tested, boiling water blanching is most preferable.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9763/1/Journal_of_Food_Processing_and_Preservation_33_%282009%29_744%E2%80%93762.pdf
Addis, G. and Baskaran, V. and Raju, M. and Usha Devi, A. and Asfaw, Z. and Woldu, Z. and Baskaran, V. (2009) Effect of Blanching and Drying Process on Carotenoids Composition Of Underutilized Ethiopian (Coccinia Grandis L. Voigt) and Indian (Trigonella Foenum-Graecum L.) Green Leafy Vegetables. Journal of Food Processing and Preservation, 33. pp. 744-762. |
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