International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   

Vol. 7, Issue 3 (2019)

Studies on nutritional composition of coriander leaf powder as influenced by different drying methods


Author(s): R Kamali, B Senthamizh Selvi, N Shoba and P Meenakshi

Abstract: Preservation of green leafy vegetables is very important as they lose their quality immediately after harvest. Storing fresh leafy vegetable in cool conditions allows them to stay in cool condition for a longer period. Whereas, drying of leafy vegetables reduces bulkiness, weight, eases storage and transportation. Coriander as a leafy vegetable is used by humans in day to day life for culinary and medicinal purpose due to their high nutritional value. Owing to its post-harvest loss in the fresh form, coriander leaves ware dried using different drying methods viz., hot air oven drying, sun drying, shade drying, solar tunnel drying and freeze drying. In the present investigation, the impact of different drying methods on the nutritional composition of coriander leaves was studied. The study revealed that hot air oven method of drying coriander leaves had better retention of nutritional composition viz., protein, crude fibre, fat, ash etc.

Pages: 1711-1714  |  796 Views  437 Downloads

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How to cite this article:
R Kamali, B Senthamizh Selvi, N Shoba, P Meenakshi. Studies on nutritional composition of coriander leaf powder as influenced by different drying methods. Int J Chem Stud 2019;7(3):1711-1714.
 

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