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Effect of pretreatment and low‐temperature low humidity drying on quality characteristics of coriander foliage
Author(s) -
Priyadarshi Siddharth,
Ramakrishna Chetana,
Cheluvadasaiah Roopavathi,
Naidu Madeneni Madhava
Publication year - 2020
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3545
Subject(s) - chemistry , flavour , relative humidity , dehydration , decanal , food science , humidity , horticulture , biochemistry , physics , biology , thermodynamics
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 and Kucuk 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 37 ± 1°C during storage. HSSGDCF was found to be microbiologically safe and sensorily acceptable at the end of 90 days at 27 ± 1°C.