Shanker Niharika, Maneesh Kumar Mediboyina, Juvvi Praneeth, Debnath Sukumar
1Department of Technology Scale-Up, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
2Department of Plant Cell Biotechnology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2019 Apr;56(4):1918-1926. doi: 10.1007/s13197-019-03657-1. Epub 2019 Mar 4.
Green leafy vegetables are important part of our regular diet that provides us with essential nutrients necessary to support human life and health. Since these are produced in surplus and have limited shelf-life, preservation of vegetables can help to prevent wastage and increase nutrient availability in the diet during off-season. Purslane leaves, rich in micronutrients were dried using tray dryer at 60 ± 2 °C for 7 h. and incorporated at 20% level in . Organoleptic and physico-chemical properties of the product were evaluated. Further, the sorption properties of a, were studied at 27 ± 2 °C over a range of water activity of 0.10-0.92. Several models were chosen to fit sorption behavior, but the Peleg model showed the best fit. The present study in fact provides a platform to understand the rationalities behind the physico-chemical changes in the product, which, in turn, helps in predicting the best suitable packaging material for storage in addition to the stability of the product.
绿叶蔬菜是我们日常饮食的重要组成部分，为我们提供维持人类生命和健康所需的必需营养素。由于这些蔬菜产量过剩且保质期有限，蔬菜保鲜有助于防止浪费，并在淡季增加饮食中的营养供应。富含微量营养素的马齿苋叶在60±2°C的托盘干燥器中干燥7小时。并以20%的水平添加到……中。对该产品的感官和理化性质进行了评估。此外，在27±2°C、0.10-0.92的一系列水分活度下研究了……的吸附特性。选择了几种模型来拟合吸附行为，但佩莱格模型显示拟合效果最佳。本研究实际上提供了一个平台，以了解产品理化变化背后的合理性，这反过来有助于预测最适合储存的包装材料以及产品的稳定性。
