Production of dried ivy gourd sheet as a health snack
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Publication Details
Author list: Saencom S., Chiewchan N., Devahastin S.
Publisher: Elsevier
Publication year: 2011
Journal: Food and Bioproducts Processing (0960-3085)
Volume number: 89
Issue number: 4
Start page: 414
End page: 421
Number of pages: 8
ISSN: 0960-3085
Languages: English-Great Britain (EN-GB)
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Abstract
Ivy gourd (Coccinia grandis) has recently been recognized as a rich source of β-carotene. To add value to the fresh leaves a process to produce dried ivy gourd sheet as a health snack was the aim of this study. The effects of pretreatment, i.e.; blanching in NaCl solution (0-3% w/v), and drying methods, i.e.; hot air drying and vacuum drying at 60-80 °C, on the drying characteristics and quality, viz. colour, texture and β-carotene content of dried ivy gourd sheet were investigated. The results showed that dried sheet pretreated by brine blanching and vacuum drying resulted in better retention of colour and β-carotene as well as texture of the dried sheet as compared to the dried untreated and dried water blanched samples. Higher drying temperature also resulted in higher β-carotene retention due to shorter drying time. © 2010 The Institution of Chemical Engineers.
Keywords
Sodium chloride
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