1. Effect of processing on nutritional quality of spinach (spinacia oleracea)
Authors : Anupam Ghosh, Uma Ghosh
Pages : 247-253
DOI : http://dx.doi.org/10.21172/1.71.035
Keywords : Tray drying, Freeze drying, Total phenol content, Antioxidant capacity, Moisture content etc. Abstract :Fruits and vegetables contain significant levels of biologically active components that result health benefits beyond basic nutrition. Spinach is considered as one of the most nutritious vegetables. It is the excellent source of phytochemicals. Investigations were carried out to study the effect of drying on total phenol content, antioxidant property of dehydrated spinach. The dehydration of spinach was done at 500C, 600C, 700C for 4 hours using tray drier. For tray drying the drying rate increased with increased temperature but decreased with increase in time. Pretreatment showed insignificant effect on quality of dehydrated spinach. In addition, Freeze drying resulted in products with better quality characteristic of dehydrated spinach. The experimental drying data of spinach was applied to Newton model.
Citing this Journal Article :Anupam Ghosh, Uma Ghosh, "Effect of processing on nutritional quality of spinach (spinacia oleracea)", Volume 7 Issue 1 - May 2016, 247-253
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