Journal of Food Processing & Technology

Gopi R

Publications

• Research Article
  Effect of Processing on Nutritional Quality and Antioxidant Potentials of Leafy Vegetables
  Author(s): Saranya R, Devanesan G, Ramesh S and Gopi RSaranya R, Devanesan G, Ramesh S and Gopi R
  
  Blanching is a primary step in processing of Green Leafy Vegetables. Despite of its preserving advantage, it leads to partial destruction of some nutrients like vitamin C which is heat liable and sensitive to light, oxygen and oxidizing agents. The study was carried out to identify a suitable blanching temperature, time and chemical media for the green leafy vegetables namely, Alternanthera sessilis, Cardiospermum helicacabum and Celosia argentea that ensures enzyme inactivation and maximum nutrient retention. The leaves were processed by the following methods (i) Blanched at 80°C, 90°C and 100°C for 5 min in distilled water (ii) Blanched in water containing chemical media (potassium metabisulphite (KMS), sodium bicarbonate and sodium chloride) at 80°C for the 1 min, 2 min and 4 min respectively. Blanching time and temperature increased, there is a reduction in the ret.. View More»
  DOI: 10.4172/2157-7110.1000694

  Abstract PDF