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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 6
First page : (411) Last page : (422)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6830

Effect of Cabinet Air Drying Temperature on Dehydration and Rehydration Quality of Selected Vegetables

Radhna Gupta* Mrinalini Bhardwaj and Preeti Chaudhary

Department of Food Science, Nutrition and Technology
COHS, Himachal Pradesh Agricultural University, Palampur (H.P.) India-176 062
*Corresponding Author E-mail: guptaradhna@rediffmail.com
Received: 27.08.2018 | Revised: 6.09.2018 | Accepted: 10.09.2018

 ABSTRACT

An attempt was made to standardize cabinet drying temperature for cabbage shreds, carrot slices and okra pieces by subjecting them to four drying air temperatures viz. 400C, 500C, 600C and 700C. The dried samples were analysed for physical parameters, moisture depletion pattern and moisture uptake pattern. The rehydrated samples were evaluated for their sensory quality by a panel of semi-trained judges.  On the basis of dehydration and rehydration characteristics of dried treatments, results revealed that drying temperature of 400C, 500C and 600C was found optimum for drying of cabbage shreds,okra pieces and carrot slices respectively. These dried products showed better rehydration properties in terms of rehydration coefficient, reconstitution time and rehydration ratio. Their rehydrated products exhibited natural colour having full appearance and tender texture when compared to fresh samples and scored ‘good’ overall acceptability by the judges for their rehydration as well as cooked quality.

Key words: Cabbage, Carrot, Okra, Cabinet drying, Physical parameters, Organoleptic quality.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Gupta, R., Bhardwaj, M. and Chaudhary, P., Effect of Cabinet Air Drying Temperature on Dehydration and Rehydration Quality of Selected Vegetables, Int. J. Pure App. Biosci.6(6): 411-422 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6830