International Journal of Chemical Studies
Vol. 5, Issue 5 (2017)
Effect of process parameters on quality of dried nettle leaves
Author(s): Khan Chand and Anupama Singh
Abstract: Stinging nettle (Urtica dioica. L.) is a wild, unique herbaceous perennial flowering plant with stinging hairs. It has long history of use as a food source as a soup or curries, and also used as a fiber as well as medicinal herb. The current aim of present study was to analyze the effect of temperature and loading density on protein content and colour of dried nettle leaves. The present study was undertaken with different combinations of temperatures (55, 65 and 750C) and loading density (0.5, 1 and 1.5 kg/m2). The experimental data of quality parameters were fitted into polynomial model developed using Multilevel Categoric Design and checked the adequacy of model by calculating R2 and Fisher values. The colour change (ΔE) was more evident as the temperature was increased but the protein content was found higher at lower temperature and high loading density. For getting the best results, the optimum values of temperature and loading density were obtained 550C and 1.5 kg/m2. At these optimum values of process parameters, the colour change (ΔE) was found minimum (2.12) indicates that no deterioration in colour was observed while the protein content also was found maximum (2.78 mg/ml) which retained in dried nettle leaves.
Pages: 255-259 | 933 Views 14 Downloads
How to cite this article:
Khan Chand, Anupama Singh. Effect of process parameters on quality of dried nettle leaves. Int J Chem Stud 2017;5(5):255-259.