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Effect of blanching treatments on the quality characteristics of dehydrated fenugreek leaves



Effect of blanching treatments on the quality characteristics of dehydrated fenugreek leaves



Journal of Food Science & Technology 30(3): 196-198



Different blanching treatments were given to fenugreek leaves to get better quality dried product. Results showed that the ascorbic acid retention was highest in potassium metabisulphite (0.5%) treated sample, while chlorophyll retention and quality scores were highest in water-blanched samples, immediately after dehydration. Six months storage showed best retention of ascorbic acid in unblanched samples, while retention of chlorophyll was maximum in magnesium oxide (0.1%) treated samples.

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Accession: 008524614

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