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This study first observed that the nutritional and phytochemical contents in asparagus leafy by-product were comparable or higher than those in edible portion. The extractable rutin in leaf was found to increase with a decrease in powder particle size (400–120 μm), as indicated by ultra-performance liquid chromatographic analysis. Then, such leaf powders of different particle sizes were incorporated into freeze-dried chips formulation to evaluate the effect on chips properties. There was an apparent higher retention of total chlorophylls (161%), total phenolic (46%), and total flavonoid (79%) due to the decrease in particle size, ultimately showing an increase in the antioxidant activities. Also, the color ( L* ,  a* , and  b*  values) was significantly difference ( p  &lt; 0.05). LF-NMR study indicated the status of water and safer level of drying ( aw  = 0.6). Conclusively, samples containing finer asparagus powder showed higher nutritional and phytochemical contents than those made with coarser powder.

drying technology

Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents