Journal articles: 'Dehydrated Vegetables'

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Verma, Anupama, Rishabh Patidar, and P. Shrivastava. "Consumer Preferences for Dehydrated Vegetables." Archives of Current Research International 24, no. 12 (2024): 10–20. https://doi.org/10.9734/acri/2024/v24i12993.

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Why do buyers purchase certain products but not others? How do they determine how much to purchase? Under what circumstances does a sensible customer spend his money and what is his goal? These are some of the important questions to which we seek answers. The overall vegetable production for 2023-24 is expected to be around 205.80 million tonnes, screening a balanced trend. Substantial growths are expected in crops like tomato, cabbage, cauliflower, tapioca, bottle gourd, pumpkin and cucumber. Globally, it has been estimated that 42% of all of fruit and vegetable calories produced are ultimately wasted. Our sample consisted of a total of 100 participants who have been consuming the dehydrated vegetables. The study was conducted in the year 2023-24. Our focus in the physical sampling exercise was on important locations around Jabalpur, MP. Due to the location VAM Agro, selection of Jabalpur, Madhya Pradesh as study area for examining scope of dehydrated vegetables with specific reference to VAM Agro Processing Private Limited was therefore quite strategic and justified. We relied on convenient sampling in picking the study participants. It was found that more male members are there in the dehydrated vegetable consumer group in comparison with females. Of the major proportion of consumers interested in dehydrated vegetables, 78% fall within the age bracket of 21-25 years. 40 per cent of the respondents use them in instant foods such as potato chips and ready-to-eat foods, citing convenience and speed. A cool, dry place was best preferred by most consumers for storing their dehydrated vegetables, as it allows quality maintenance and prevents spoilage from moisture.

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Tomar, Serlene, Geeta Chauhan, Annada Das, and Somesh Meshram. "Optimization of Ready-to-Cook Chicken Cutlet Mix Using Different Levels of Antioxidant Dietary Fiber Enriched Dehydrated Vegetable Mix." International Journal of Bio-resource and Stress Management 14, Aug, 8 (2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.

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A study was conducted during a period of six (6) months from June to December, 2019 at the Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India to develop a nutritious, convenience and shelf stable ready-to-cook chicken cutlet mix extended with dried vegetables as a source of antioxidant dietary fiber. Dehydrated vegetable mix was added at three different levels (2.5, 5 and 7.5%) and compared with control having no added vegetables. The results revealed that the dehydrated vegetable mix proved to be an additional source of minerals and dietary fibre in the chicken cutlet mix. Extension of ready-to-cook cutlet mix improved the yield, and colour saturation of the mix. The chicken cutlets prepared using the extended mix offered improved juiciness and overall acceptability along with better textural profile. Physico-chemical analysis revealed that the mix was shelf stable due to its low water activity and moisture content and hence could probably be stored for long periods of time. Extension of the mix with DVM enhanced the functionality of the product by improving its antioxidant potential. However, as indicated by sensory evaluation higher levels of dehydrated vegetables (7.5%) altered the colour, texture and flavour of developed product. Hence, 5% level of DVM was found to be the most suitable level for extension of the ready-to-cook mix. Therefore, extension with dehydrated vegetables could serve to meet technological and functional properties in the development of convenient, nutritious and tasty ready-to-cook dehydrated mix, which could serve an alternative to fresh meat cutlets.

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Roberts, Roland E., Kenneth Gray, and Joseph J. Bryant. "Breedlove Dehydrated Foods Feeding Hungry People Worldwide in Partnership with Fruit and Vegetable Growers." HortScience 32, no. 4 (1997): 605D—605. http://dx.doi.org/10.21273/hortsci.32.4.605d.

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Breedlove Dehydrated Foods (BDF), the largest charitable dehydration plant in the world, is capable of dehydrating 6,000 lb. raw product/hr. BDF dehydrates and distributes nutritious fruits, vegetables, and legumes to charitable organizations which feed hungry people. At least 35,617 people die from hunger in our world every day! Thousands of tons of nutritious but slightly imperfect horticultural products are wasted yearly in the United States. Donations totaling $7.8 million funded construction of BDF. Texas A&M and Texas Tech Universities provided expertise to plan and operate BDF. BDF dehydrated over 30 million lb. of fruits and vegetables in the initial two years of operation. BDF is a model of people focused on an unusually high goal and working together.

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Akeredolu, Abosede. "Microflora of Three Dehydrated Vegetables." British Microbiology Research Journal 3, no. 3 (2013): 295–308. http://dx.doi.org/10.9734/bmrj/2013/3139.

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Khin, Hnin Aye. "Dehydration of Selected Vegetables by Different Drying Methods." Dagon University Research Journal Vol.4, no. 2012 (2019): Pg.143–150. https://doi.org/10.5281/zenodo.3545238.

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Selected vegetables (i.e. pumpkin, okra and ginger) were dehydrated by four different drying methods: by hot air oven, by the combination of hot air oven and microwave oven, by heated dehumidified air dryer and by sun drying. Drying time, drying yield and drying ratio of four different drying methods were studied for each selected vegetable. Comparative study of the four different drying methods showed that drying by combination of hot air oven and microwave oven had decreased the drying time of vegetables with higher energy and drying efficiency. The quality of the dried products was examined by their re-hydration ratio, nutritive value and by the determination of microorganism (mold) on the dried products. The storage life of dehydrated products from four different drying methods was also determined in this work.

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Man, Simona, and Adriana Paucean. "Using Dehydrated Vegetables in Some Brown Bread Types." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (2013): 72. http://dx.doi.org/10.15835/buasvmcn-fst:9447.

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Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.

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Amirtham, D., J. Aswini Nivedida, K. Dhivya, S. Ganapathy, and C. Indurani. "EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS." International Journal of Research -GRANTHAALAYAH 7, no. 6 (2019): 27–36. http://dx.doi.org/10.29121/granthaalayah.v7.i6.2019.735.

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Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.

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D., Amirtham, Aswini Nivedida J., Dhivya K., Ganapathy S., and Indurani C. "EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS." International Journal of Research - Granthaalayah 7, no. 6 (2019): 27–36. https://doi.org/10.5281/zenodo.3262114.

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Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.

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Toma, M., M. Vintila, C. Vapor, L. A. Iliescu, L. Chira, and D. Hoza. "Innovative products obtained from dehydrated vegetables." Acta Horticulturae, no. 1391 (March 2024): 747–54. http://dx.doi.org/10.17660/actahortic.2024.1391.100.

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JELEA, Stela Gabriela, Marian JELEA, Lucia MIHALESCU, Zorica VOŞGAN, and Oana Corina JELEA. "Monitoring Food Additives and Nutritional Composition of Labels of Food Bases." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture 76, no. 1 (2019): 40. http://dx.doi.org/10.15835/buasvmcn-hort:2018.0007.

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During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives added to foods during processing are important to improve their appearance and to extend their shelf life.

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11

Fay, Megan L., Joelle K. Salazar, Yuying Ren, et al. "Growth Kinetics of Listeria monocytogenes and Salmonella enterica on Dehydrated Vegetables during Rehydration and Subsequent Storage." Foods 12, no. 13 (2023): 2561. http://dx.doi.org/10.3390/foods12132561.

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Dehydrated vegetables have low water activities and do not support the proliferation of pathogenic bacteria. Once rehydrated, vegetables can be incorporated into other foods or held for later use. The aim of this study was to examine the survival and proliferation of Listeria monocytogenes and Salmonella enterica on dehydrated vegetables during rehydration and subsequent storage. Carrots, corn, onion, bell peppers, and potatoes were heat dehydrated, inoculated at 4 log CFU/g, and rehydrated at either 5 or 25 °C for 24 h. Following rehydration, vegetables were stored at 5, 10, or 25 °C for 7 d. Both L. monocytogenes and S. enterica survived on all vegetables under all conditions examined. After 24 h of rehydration at 5 °C, pathogen populations on the vegetables were generally <1.70 log CFU/g, whereas rehydration at 25 °C resulted in populations of 2.28 to 6.25 log CFU/g. The highest growth rates during storage were observed by L. monocytogenes on potatoes and S. enterica on carrots (2.37 ± 0.61 and 1.63 ± 0.18 log CFU/g/d, respectively) at 25 °C when rehydration occurred at 5 °C. Results indicate that pathogen proliferation on the vegetables is both rehydration temperature and matrix dependent and highlight the importance of holding rehydrated vegetables at refrigeration temperatures to hinder pathogen proliferation. Results from this study inform time and temperature controls for the safety of these food products.

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Ghourchian, Sedighe, Masoumeh Douraghi, Akram Baghani, and Dallal Mohammad Mehdi Soltan. "Detection and Frequency of Enterotoxin (cpa,cpe) Genes of Clostridium perfringens Isolated from Dehydrated Vegetables by PCR." Journal of Advances in Medical and Biomedical Research 29, no. 133 (2020): 63–67. https://doi.org/10.30699/jambs.29.133.63.

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Background and Objective: Clostridium perfringens is an anaerobic bacterium, commonly present in retail foods. Its enterotoxin-producing ability, short generation time, ability to grow at elevated temperatures, and spore-forming ability, allows it to survive in food-processing temperatures, and cause foodborne illness. The aim of study was to screen dehydrated vegetables contaminated with cpe and cpa carrying C.perfringens.  Materials and Methods: This is descriptive-analytical study, was carried out on 140 samples (70 unpacked and  70 packed) dehydrated vegetables collected from different areas of Tehran. Samples were inoculated on peptone and sulfite polymyxin sulfadiazine (SPS) agar for enrichment. The enrichment culture was then incubated on anaerobic condition for 48 hours. The black colonies were selected for identification test and PCR. The bacterial colonies were identified by biochemical tests, and duplex PCR was performed for α-toxin (cpa) and enterotoxin (cpe) genes.  Results: In general 13 samples (9.3%) were identified as C. perfringens using phenotypic methods, all of the isolates were also positive for cpa but negative for cpe gene. The contamination rate for packed vegetables was 12.8% and for unpacked was 5.7%.  Conclusion: Our finding showed that contamination of packed dehydrated vegetables was higher than unpacked; this might be due to drying as well as packaging process. We found that these isolates were negative for enterotoxin.

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Singh, Anchal. "Evaluating the Nutritional Value of Dehydrated Green Leafy Vegetables (Bengal Gram, Fenugreek, and Spinach)." Journal of Scientific Research and Reports 30, no. 9 (2024): 227–33. http://dx.doi.org/10.9734/jsrr/2024/v30i92347.

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The present study investigated the nutritional composition of dehydrated spinach, fenugreek, and Bengal gram leaves. For the development of leaf powder, the green leafy vegetables (GLVs), were steam blanched for 2 min after pretreatment and dried in an oven at 80 °C for 8 h. The dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients, and iron. Among all the dehydrated leaves powder BLP contains the highest (24.39%) crude protein followed by SLP (24.79) and FLP (23.0%). The β-carotene of BLP (Bengal gram leaves powder), FLP (Fenugreek leaves powder), and SLP (Spinach leaves powder) were found to be 48890, 22401, and 54911 μg/100g respectively. The total iron content in the dehydrated leaves i.e. BLP, FLP, and SLP was estimated as 111.33, 96.7, and 80.83 mg/100g. Dehydration is the simplest and most convenient technology for preserving GLVs, especially when they are abundantly available. Dehydrated GLVs are a concentrated natural source of micronutrients and can be used in product formulations. Adding traditional foods with dehydrated GLV can be a sustainable food-based approach to combating micronutrient malnutrition.

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P, Hema Praba, Sudha P, and Devibala B. "Studies on the effect of chemical treatments on Dehydrated Tomato." Madras Agricultural Journal 94, July (2007): 290–94. http://dx.doi.org/10.29321/maj.10.100710.

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Post harvest losses are considerably high in India. Dehydration technology plays a vital role in the preservation of fruits and vegetables, by converting them to a stable form that can be stored throughout the year. Tomato is an important seasonal vegetable widely grown in India. It contains 0.9% protein, 48% calcium and 3.6% carbohydrates and offers 20 Kilocalories of energy. Biochemical analysis showed that, the total ash content was found to increase as the percentage of dextrose levels increases. Treatment with 1200 ppm SMBS and 1% calcium chloride had an increased crude fat level, that caused a higher level of discolouration in the dehydrated sample. Reducing sugar levels were the highest in the best-treated sample.

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Morais, R. M. S. C., A. M. M. B. Morais, I. Dammak, et al. "Functional Dehydrated Foods for Health Preservation." Journal of Food Quality 2018 (2018): 1–29. http://dx.doi.org/10.1155/2018/1739636.

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Jackson, Marcus B., Shanqianq Ke, Barbara A. Laschkewitsch, and Chiwon W. Lee. "549 PB 099 VEGETABLE PRODUCTION IN NORTH DAKOTA." HortScience 29, no. 5 (1994): 510b—510. http://dx.doi.org/10.21273/hortsci.29.5.510b.

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The growing conditions of North Dakota are characterized by short frost-free seasons (< 120 days), long photoperiods, a large fluctuation in summer temperatures, and fertile soils especially in the Red River Valley region. Commercial production of vegetables in the state has been increasing with renewed interests in fresh and processed products. Currently, about 1,200 acres are devoted to vegetable production in the state with most of it conentrated in the eastern part of the state. This excludes 158,000 acres used for potato production. The top ten vegetables, excluding potato, are onion, carrot, sweet corn, squash, cabbage, red beet, muskmelon, asparagus, pumpkin, and garlic in the descending order of acreages devoted. While onions are grown mainly for fresh markets, carrots are produced for both fresh and dehydrated products. Acreages for these two crops are expected to expand, especially for supplying onions for ringing operations and carrots for dehydration and p-carotene extraction. Each year, selected cultivars of onions, carrots and other vegetables are evaluated for their performance in this northern growing environment.

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Singh, Papu, Sweta Singh, B.R. Singh, Jaivir Singh, and S.K. Singh. "The Drying Characteristics of Amaranth Leaves under Greenhouse Type Solar Dryer and Open Sun." Greener Journal of Agricultural Sciences 4, no. 6 (2014): 281–87. https://doi.org/10.15580/GJAS.2014.6.040314174.

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The dehydrated leafy vegetables have the potential to become an important product because of relatively inexpensive, easily and quickly cookable and rich in several nutrients which are essential for human health. The proper drying techniques are the most important aspect of leafy vegetable preservation. The use of solar dryer helps to reduce the losses and improves the quality of product. A Greenhouse type solar dryer was used and the experiments were conducted to develop dehydrated amaranth leaves so as to enhance the availability of amaranth leaves during off season. In the present study, fresh amaranth leaves were pretreated in two ways viz; (i) dipping in a solution (leaves to water 1:5 (w/w)) containing 0.1% Mgcl2 + 0.1% NaHCO3 + 2% KMS in distilled water for 15 minute and (ii) blanching in boiling water containing 3% sodium bisulphate for 2 min. The leaves were dried at 1.5, 2.0 and 2.5 kg/m2 loading density, under greenhouse type solar dryer and in open sun. Untreated amaranth leaves were also dried as control samples. It is also grown as leaf vegetable through South-East Asia and Latin America. Leafy vegetable have gained commercial importance and form an essential part of diet, providing vitamins and micro-nutrients.

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Otugbeikwu, Joshua Oheji, Philip Abraham Aligwe, and Julius Amove. "Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching." Food ScienTech Journal 5, no. 1 (2023): 80. http://dx.doi.org/10.33512/fsj.v5i1.19225.

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Shahi, Farhad, Seyed Amir Hossein Emami, Mandana Shirazi, et al. "Assessing Physicians' Performance when Telling the Truth to Patients Diagnosed with Cancer." Journal of Advances in Medical and Biomedical Research 29, no. 133 (2020): 68–73. https://doi.org/10.30699/jambs.29.133.68.

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Background and Objective: The ability of breaking bad news to patients, especially to patients diagnosed with cancer is one of the challengeable issues in the field of medicine. On this basis, this study was designed to assess physicianschr('39') performance as well as importance of their training on how to deliver bad news to patients diagnosed with cancer.  Materials and Methods: This was a prospective cross-sectional study for assessing physicians’ performance in delivering bad news. The hematologists and oncologists from Imam Khomeini and Shariati hospitals, Tehran, Iran, were included in the study. A questionnaire for physicians (SPIKES model) which comprised six statements was used to evaluate their performance. The time of breaking the cancer diagnosis news to the patients by the physicians and educational records were evaluated with the average score of the physicians in relation to each statement.  Results: Totally, 12 physicians participated in the study. There was no significant difference between the statements and age or gender (P>0.05); but there was a significant relationship between ending the discussion (conversation), summarizing the content, and using the word "cancer” during the conversation (P<0.05). Additionally, there was significant correlation between the time spent on informing the patient about the cancer diagnosis and concluding the discussion and summarizing the statements (P<0.05).  Conclusion: Guidelines which are introducing the most harmless methods for delivering bad news with minimal negative effects on the patients’ mental health can be helpful for the medical staff, so that they can perform this important task with less stress and minimum complications for the patients.

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Joshi, H. C., Kusum L. Joshi, N. Joshi, et al. "Quality Comparison of Vegetables Dehydrated in Solar Drier and Electrical Oven." Defence Science Journal 41, no. 1 (1991): 87–91. http://dx.doi.org/10.14429/dsj.41.4414.

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Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in three aqueous solution of fructose (40, 60 and 80%), during 3 h of process at temperatures of 20 °C, with fruit/osmotic agent ratio of 2:1. Water loss and solids gain showed significant differences depending on the concentration of the osmotic agent and process time. The use of highly concentrated osmotic solutions induced losses of phenolic content (TPC) and ascorbic acid in the sliced apples and pears. Fructose concentration and osmosis time induce significant increase of a* and b* colorimetric parameters but did not affect the lightness (L*) of pear slices.

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Vindhyvasni, A. Gupta, N. Gupta, and R. Prasad. "Organoleptic evaluation of the noodles prepared with iron rich millet flour and dehydrated leaves powder." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, no. 2 (2022): 808–12. http://dx.doi.org/10.15740/has/ijas/18.2/808-812.

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The research study was undertaken to develop value added food product noodleswith the incorporation of low-cost millets and dehydrated leaves powder mix. Methodology: Noodles were formulated with the incorporation of selected millets and dehydrated leaf mix powdersuch as Drumstick leaf powder and Amaranthus leaf powder. Sensory evaluation was done by using a 9 point hedonic scale Performa. Results and Discussion: Results shows that average sensory scores of different parameters in control and treated sample in relation to color and appearance which that T2 (8.3) had the highest score followed by T0 (8.2), T1 (7.7) and T3 (7.3), respectively. Scoring shows that the treatment T2 was liked very much while T0, T2 and T3 were moderately liked by the panel judges. Conclusion: Millets and dehydrated green leaves based value added food productswell acceptable by the community can help in promoting the millet and green leafy vegetables consumption and thereby nutritional intake of the consumers significantly.

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Asmat-Campos, D., and Angel Carreño-Ortega. "Proposal for a solar fruit dryer design with organoleptic properties recovery system." E3S Web of Conferences 80 (2019): 02003. http://dx.doi.org/10.1051/e3sconf/20198002003.

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With the passing of time, the demand for dehydrated organic products has increased, ranging from vegetables to fruits, however in the latter efforts to achieve a quality product have led to the use of industrialized systems which depend on the use of fossil fuels or systems that use electric current which greatly increase production costs. At present, various solar dryer models have emerged, having achieved an optimal performance in what corresponds to the processing of vegetables, however in the processes of dehydration of fruits the results have not been satisfactory, due to the loss of its color, taste, aroma and texture (organoleptic properties). Faced with this problem, an innovative design of solar fruit dehydrator is proposed, which has two objectives, the first related to recovering the organoleptic properties through a system of condenzation, cyclic dehydration and the synchronization of the calorific balance, and the second one focused on the improvement of thermal efficiency, through the use of some heat piles and a trombe wall. The heat transfer fluid was improved, adding silver nanoparticles (silver nanospheres), which were synthesized using the green chemistry method; the efficiency of the heat transfer fluid was increased by 30%.

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GUPTA, Sheetal, and Jamuna PRAKASH. "Influence of Antioxidant Components on Antioxidant Activity of Dehydrated Green Leafy Vegetables." Food Science and Technology Research 14, no. 1 (2008): 104–9. http://dx.doi.org/10.3136/fstr.14.104.

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Sakhale, BK, RF Chavan, and NA Giri. "Effect of Drying Modes on Quality Characteristics of Dehydrated Green Leafy Vegetables." Indian Journal of Agricultural Biochemistry 33, no. 1 (2020): 61. http://dx.doi.org/10.5958/0974-4479.2020.00010.6.

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Romero-de Soto, María Dolores, Patricia García-Salas, Salvador Fernández-Arroyo, Antonio Segura-Carretero, Francisco Fernández-Campos, and Beatriz Clares-Naveros. "Antioxidant Activity Evaluation of New Dosage Forms as Vehicles for Dehydrated Vegetables." Plant Foods for Human Nutrition 68, no. 2 (2013): 200–206. http://dx.doi.org/10.1007/s11130-013-0346-0.

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Antal, Tamás. "Experiment of quality properties of dehydrated fruits." Acta Agraria Debreceniensis, no. 30 (October 10, 2008): 7–15. http://dx.doi.org/10.34101/actaagrar/30/2984.

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The lyophilization is the joint application of freezing and drying. It is an up-to-date conserving procedure, the point of which is that the humidity existing in the frozen humid material is transferred from the solid state directly into the gaseous state at a temperature below 0 oC under vacuum. Out of the procedures applied nowadays, this is the most tolerant drying process.With regard to the high investment and operational costs, freeze drying is applied only for valuable, heat-sensitive materials when the technological aim is to preserve such properties as aroma, taste and colour as well as such components as proteins and vitamins. This procedure is suitable for drying and conserving certain foodstuffs, stimulants, organic chemicals, medicines and similar sensitive and valuable materials.In our institute, we have been conducting freeze drying experiments with regional fruits and vegetables since the year 2005. During the first phase, we examined the heat- and material transfer as well as the abstraction of humidity, while during the second phase we analysed the rehydration ability and nutrient content of the freeze-dried materials as compared to those dried with the method of convection. Moreover we have conducted penetration measurements with a portable hardness tester.To sum up the results gained so far, we can state that the quality of the lyophilized materials is better than those dried in the traditional way. It originates partly in the fact that the temperature and pressure applied for the freeze drying are smaller and the drying period is far longer than for the convection drying.In contrast to convection-dried materials, freeze dried materials set in close to their original water-content, keep their original shape and size after being rehydrated. The reason of it the porous, spongy structure (flexible cell wall) of the lyophilized products which is able to take up moisture quickly. In addition, the lyophilized products can be rehydrated faster than those dried in the traditional way.Regarding the results of the chemical analyses, the following conclusion can be drawn: the vacuum freeze drying results a small decrease of nutrient content and nutritive value for the lyophilized products.The results of the hardness tests support the statement that the majority of agricultural materials cannot be considered as an ideal flexible body, because during the experiment the flexibility coefficient changed when going from the surface of the material inwards. In addition, the penetration tests also confirm that the surface of the convection-dried vegetables is at least 1.5-3 times harder than that of the freeze-dried products. The reason of it that it takes place during the drying denaturation processes.The article summarizes the results of our research work listed above, in accordance with our experiments conducted by using the characteristic fruits (apple, plum) of the Nyírség Region.

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Joshi, Pallavi, and Beena Mathur. "Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables." Nutrition & Food Science 45, no. 2 (2015): 302–9. http://dx.doi.org/10.1108/nfs-09-2013-0101.

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Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf mixtures (LMs) prepared from the less-utilized leaves of beet root (Beta vulgaris), carrot (Daucus carota), cauliflower (Brassica oleracea) and turnip (Brassica rapa) which are usually discarded or are used as animal fodder were analyzed in the present study. The LM was prepared by mixing the powders of above-mentioned greens in a definite ratio (1:2:1:1). The LM was analyzed for the proximate, mineral composition (Ca, P, Fe, Cu, Zn, Mn and Mg) and antinutritional factors (oxalate and phenols). In total, 20 different recipes with different levels (0, 5, 10, 15 and 20 per cent) of LM incorporation were prepared and were assessed for quality on the basis of sensory attributes. Findings – The LM contains appreciable amount of proteins, fat, fiber, carbohydrate and calorific value, mineral elements and generally low levels of antinutrients. Products were well-accepted to the level of 10 per cent. Protein, iron and calcium content was significantly (p < 0.05) higher in the LM-incorporated recipes, and the increase was directly proportional to the level of LM incorporated. Originality/value – Dehydrated GLVs are concentrate source of micronutrients and can be used in product formulation. Value addition of traditional products with dehydrated GLVs can be advocated as a feasible food-based approach to combat micronutrient deficiencies.

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Vanishree, S1 and Udaykumar Nidoni2. "DEVELOPMENT AND EVALUATION OF CONVENIENCE FOODS USING JOWAR." MULTILOGIC IN SCIENCE XIII, no. XXXXVI (2023): 637–39. https://doi.org/10.5281/zenodo.7789299.

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The present study was undertaken with an objective to develop ready to cook convenience products by using jowar. viz., ready to cook upama mix and Ready to cook Bisibele bath mix. Joawr grains were pre-treated and converted into semolina of different sizes (microns). Dehydrated vegetables were added to the ready to cook mixes. Further, upama mix and Bisibele bath mix were assessed for nutritional and sensory quality parameters. Further, these products were compared with control samples which are prepared by traditional methods. i.e, upama by wheat semolina and Bisibelebath by using rice. Results revealed that, nutrient contents specially minerals and crude fibre of jowar ready to cook mixes were higher compared to control sample. However, both the RTC products were well accepted in sensory quality assessment, hence these products can helps to add value to jowar.

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Krokida, Magdalini K., and Zacharias B. Maroulis. "The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables." International Journal of Food Science & Technology 35, no. 4 (2000): 391–400. http://dx.doi.org/10.1111/j.1365-2621.2000.tb00001.x.

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Peñas, Elena, Beatiz Sidro, Mónica Ullate, Concepción Vidal-Valverde, and Juana Frias. "Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables." Food Science and Technology International 19, no. 2 (2013): 133–41. http://dx.doi.org/10.1177/1082013212442188.

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Krokida, Magdalini K. "The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables." International Journal of Food Science & Technology 35, no. 4 (2000): 391. http://dx.doi.org/10.1046/j.1365-2621.2000.00396.x.

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Rufián-Henares, José A., Belén García-Villanova, and Eduardo Guerra-Hernández. "Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables." European Food Research and Technology 228, no. 2 (2008): 249–56. http://dx.doi.org/10.1007/s00217-008-0929-4.

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Gallardo, Miguel A., María Esther Martínez-Navarro, Manuel Álvarez-Ortí, and José E. Pardo. "Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production." Agriculture 14, no. 10 (2024): 1747. http://dx.doi.org/10.3390/agriculture14101747.

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Currently, the agri-food industry faces a significant challenge in reducing food waste in line with circular economy principles. In this context, the frozen vegetables industry rejects products that do not meet consumers’ appearance standards, leading to a waste of vegetables that could be reincorporated into the food chain. Thus, waste generated from broccoli, cauliflower, and peas in the last selection stages of a frozen vegetable industry manufacturer were collected, dehydrated, and transformed into flour. These flours were used to replace 50% of the wheat flour in a basic bakery product, using a baked dough made only with flour and water, and analyzed from physical, nutritional, and sensory perspectives. The doughs showed slight changes in texture, with increased hardness values and reduced cohesiveness, making them more difficult to handle, as well as changes in color due to the incorporation of vegetable pigments. However, from a nutritional perspective, these products were enriched in protein, with values that reached up to 20.88% in the sample made with broccoli flour, and dietary fiber, with an increase from 0.67% obtained in the control sample to 6.00% in the sample made with pea flour and to over 8 in the samples made with broccoli and cauliflower. This was accompanied by a reduction in total carbohydrates, leading to similar energy values (around 380 kcal/100 g dm). Furthermore, the content in total phenolic compounds and antioxidant activity were increased, especially when flours from the Brassica species were used. From the sensory point of view, all the samples made with vegetable flours received positive evaluations, even higher than the control sample when smell or taste was evaluated. In this regard, the samples made with cauliflower flour stood out when the taste was evaluated, reaching values above three on a scale where the maximum value was four. All of these results demonstrate that using these wasted vegetables can be a good alternative for improving the nutritional properties of basic bakery products.

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JAYARAMAN, K. S., V. K. GOPINATHAN, P. PITCHAMUTHU, and P. K. VIJAYARAGHAVAN. "The preparation of quick-cooking dehydrated vegetables by high temperature short time pneumatic drying." International Journal of Food Science & Technology 17, no. 6 (2007): 669–78. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00226.x.

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Murcia, M. A., A. M. Jiménez-Monreal, L. García-Diz, M. Carmona, L. Maggi, and M. Martínez-Tomé. "Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables." Food and Chemical Toxicology 47, no. 8 (2009): 2103–10. http://dx.doi.org/10.1016/j.fct.2009.05.039.

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Pandya, Bansri, and Dr Waheeda Thomas. "An Economical Review of Dehydrated Onion Firm of Mahuva Taluka of Bhavnagar District, Gujarat." YMER Digital 21, no. 02 (2022): 25–31. http://dx.doi.org/10.37896/ymer21.02/03.

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The fruits and vegetables processing industries have tremendous potentials in creating income and employment for rural labour-force. This study is concerned with the problems and prospects of the cluster of onion dehydration enterprises located in Mahuva taluka Bhavnagar district of Gujarat state in India. This paper is regarding contribution of onion dehydration firm in Indian Economy. We wish to discuss about types of different product produced in large amount by onion dehydration firm, on the basis of primary data.

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Ramírez-Fajardo, Antonio-Fer, Cristina Martín-Vizcaíno, Ignacio Rodríguez-García, and José Luis Guil-Guerrero. "Vegetables Treated before Drying with Natural Antioxidants plus UV-C Improve Colour and Bioactive Compounds." AgriEngineering 6, no. 4 (2024): 3635–51. http://dx.doi.org/10.3390/agriengineering6040207.

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The quality of minimally processed fruits and vegetables is essential for consumers’ health and effective marketing. This study investigates the effects of UV-C irradiation, applied alone and combined with various natural antioxidants, on the preservation of bioactive compounds and the colour of dehydrated fruits and vegetables. To achieve this, red peppers, yellow peppers, tomatoes, zucchini, eggplants, and melons were subjected to pre-treatments with natural antioxidants and UV-C before processing using low-temperature airflow (50 °C). The drying kinetics showed typical curves of hygroscopic materials, while the drying time was high due to the low temperature applied. The higher drying rate was found for eggplant, due to its porosity, thus allowing a faster moisture removal. The application of antioxidants and UV-C treatments effectively preserved the colour parameters L*, a*, and b*, while in the case of untreated dried vegetables, a significant worsening of colour parameters was noted. However, most applied pre-treatments had positive effects on bioactive compound losses. The best results were obtained using a combination of UV-C with one antioxidant mix that was composed of vanillin, rosemary, and citrus extracts, and combined with a mixture of olive, onion, garlic, and citric acid extracts, which was highly effective in preserving the colour and bioactive compounds of most dried vegetables.

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Sun, Alanna, Tamara Kondratyuk, Supakit Wongwiwatthananukit, Dianqing Sun, and Leng Chee Chang. "Investigation of Antioxidant, Anticancer, and Chemopreventive Properties of Hawaiian Grown Māmaki tea (Pipturus albidus)." Natural Product Communications 17, no. 3 (2022): 1934578X2210809. http://dx.doi.org/10.1177/1934578x221080945.

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Objective Māmaki tea ( Pipturus albidus) is a native Hawaiian plant species that is best known for its medicinal uses. It is endemic and only grows on the Hawaiian Islands. We evaluated different extraction methods and investigated antioxidant, anticancer, and/or chemopreventive potential of Māmaki tea. Materials and Methods Fresh Māmaki tea leaves were purchased from Hilo Farmers Market on Big Island. The Ferric Reducing Antioxidant Power (FRAP) assay was used to evaluate the antioxidant activities of selected Hawaii-grown teas, fruits, and vegetables. In addition, chemopreventive assays against tumor necrosis factor (TNF)-α-induced nuclear factor kappa B (NF-κB) and nitric oxide (NO) were performed for these Māmaki tea extracts. Cytotoxicity testing was done using in vitro sulforhodamine B (SRB) assay against lung (LU-1) and breast (MCF-7) cancer cell lines. Results Locally grown red vine Māmaki tea exhibited the highest level (40.0 µM/µg) of antioxidants among the tested locally grown fruits, vegetables, and tea. In addition, when tested at 20 µg/mL, the dehydrated Māmaki tea powders (AS-18), brewed from boiling water, showed the highest NF-κB inhibition (75.0%); and the freeze-dried Māmaki leaf powder (AS-1) brewed using room temperature water had the highest inhibitory activity with 55.5% in the nitrite assay. Furthermore, AS-25, the 100% ethanol extract from dehydrated Māmaki tea leaves exhibited the best anticancer activity with the lowest 71.3% survival of breast cancer cells. Conclusions This work stimulates further studies on the biological properties and medicinal uses of Māmaki tea, and raises community and public awareness to promote Māmaki tea.

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Trunov, Stanislav S., Dmitriy A. Tikhomirov, Aleksey V. Khimenko, Aleksey V. Kuz’michev, and Nikolay G. Lamonov. "Thermoelectric Dryer for Vegetables and Fruits." Elektrotekhnologii i elektrooborudovanie v APK 3, no. 44 (2021): 3–8. http://dx.doi.org/10.22314/2658-4859-2021-68-3-3-8.

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In the conditions of medium and small agricultural enterprises, personal subsidiary farms, drying is the most acceptable and eﬀective method of processing vegetables and fruits. It provides high eﬃciency of production, storage and transportation of finished products. (Research purpose) The research purpose is in developing a scheme of a drying plant using a heat pipe and a thermoelectric heat pump used as a source of thermal energy. (Materials and methods) The article presents an analog of a drying plant. The disadvantages of a convective electric dryer are a long drying time of products (for example, apples for up to 6-8 hours), which entails an increase in electricity consumption by 15-20 percent compared to infrared or conductive methods, as well as the complexity of the design of this type of dryer. (Results and discussion) The article presents the technical task for the drying plant, which promotes reducing the drying time and energy costs while maintaining high quality indicators of the finished product due to the use of a conductive method (less energy-intensive compared to a convective one). The main advantage of conductive drying is a significant intensity due to the high coeﬃcient of heat transfer between the hot surface and the material, due to which it is quickly dehydrated. The proposed drying method is characterized by low energy consumption, comparative simplicity of design and low cost of equipment. (Conclusions) The joint work of the thermoelectric device and the heat pipe allows saving energy consumption from the electrical network during the drying of products while maintaining high quality indicators of the finished product. Energy savings are achieved through the utilization of the heat of the spent coolant.

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Ito, H., K. Ippoushi, K. Azuma, and H. Higashio. "POTENTIAL OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY FOR ESTIMATING TOTAL DIETARY FIBER CONTENT OF DEHYDRATED VEGETABLES." Acta Horticulturae, no. 483 (January 1999): 265–74. http://dx.doi.org/10.17660/actahortic.1999.483.29.

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Bisharat, G. I., V. P. Oikonomopoulou, N. M. Panagiotou, M. K. Krokida, and Z. B. Maroulis. "Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables." Food Research International 53, no. 1 (2013): 1–14. http://dx.doi.org/10.1016/j.foodres.2013.03.043.

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Puscaselu, Roxana, Gheorghe Gutt, and Sonia Amariei. "Biopolymer-Based Films Enriched with Stevia rebaudiana Used for the Development of Edible and Soluble Packaging." Coatings 9, no. 6 (2019): 360. http://dx.doi.org/10.3390/coatings9060360.

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Currently, there is an increasing concern toward the plastic pollution of the environment, in general, and of oceans, in particular, as a result of disposable packaging in the food industry. Thus, it is extremely necessary that we identify solutions for this problem. This study was aimed at identifying a viable alternative—biopolymer-based, edible, and renewable food packaging—and succeeded in doing so. For this work, 30 films with different characteristics and properties were obtained using agar and sodium alginate as film-forming materials and glycerol for plasticization. Tests were performed, such as physical properties, microstructure, mechanical properties, microbiological characteristics, and solubility assessment, showing that edible materials can be used to package powdered products and dehydrated vegetables, or to cover fruits and vegetables, cheese slices, and sausages. These materials come from renewable resources, are easily obtained, and can be immediately applied in the food industry, thus being a viable alternative to food packaging.

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Ansari, Md Irfan Ahmad, Chhaya ., Augustine Guria, and Pramod Rai. "Effect of Heat Pump Drying on Quality of Fruits and Vegetables: A Review." Environment and Ecology 42, no. 3 (2024): 921–26. http://dx.doi.org/10.60151/envec/wbvs1056.

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Drying is one of the most important unit operations used in food processing sector at large scale to extend shelf-life, enhance appearance, maintain nutritional value, reduce packaging and transporting cost. The high temperature convective hot air drying process reduces the nutritional and organoleptic quality of food products. Heat pump drying is one of the options for drying of fruits and vegetables at low temperature with high nutritional and organoleptic quality apart from saving in energy consumption and operation under controlled conditions. Heat pump drying works on the principle of refrigeration cycle which controls the temperature and relative humidity of drying air in the drying process. Researchers have found that high-value heat-sensitive food products can be dehydrated through heat pump drying while preserving nutrition and phytochemicals, improving rehydration (lesser cellular structure damage) and organoleptic (odor, flavor, taste, texture and appearance) properties. This paper discusses the principle of operations, nutrient and color degradation kinetics and quality of heat pump dried fruits and vegetables.

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Mayor, Luis, Ramón Moreira, Francisco Chenlo, and Alberto M. Sereno. "Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity." Defect and Diffusion Forum 258-260 (October 2006): 575–85. http://dx.doi.org/10.4028/www.scientific.net/ddf.258-260.575.

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Chesnut and pumpkin fruits were dehydrated with osmotic solutions of sucrose and NaCl at 25°C. These food materials have different structure, composition and porosity. Water loss and solids gain kinetics were experimentally determined and modeled using a diffusional model. In spite of the several mass transfer mechanisms taking place along with diffusion during osmotic dehydration, the modeling was satisfactory and involved effective coefficients of diffusion useful to quantify the different mass transfer fluxes. Water and sucrose transfer rates during osmotic dehydration with sucrose solutions are independent on the initial food material characteristics; however they seem to be related with the permeability of these components to a sucrose layer formed in the surface of the samples. In the case of osmotic dehydration with sodium chloride solutions, the coefficients of diffusion show a dependence on food material characteristic and higher values of these coefficients for pumpkin (more porous material) were found.

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Panich, Sirirat. "Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand." Applied Mechanics and Materials 901 (August 2020): 3–9. http://dx.doi.org/10.4028/www.scientific.net/amm.901.3.

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Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

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K.V., Pavani, and Priyanka Aduri. "Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage." International Journal of Environment, Agriculture and Biotechnology 3, no. 1 (2018): 256–59. http://dx.doi.org/10.22161/ijeab/3.1.32.

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Lee, Jae-Han, You-Jin Choi, Jin-Hyuk Chun, Yun-Gu Kang, Yeo-Uk Yun, and Taek-Keun Oh. "Effects of organic fertilizers mixed with dehydrated food waste powder on agronomic performance of leafy vegetables." Korean Journal of Agricultural Science 49, no. 3 (2022): 397–405. http://dx.doi.org/10.7744/kjoas.20220027.

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Calín-Sánchez, Ángel, Leontina Lipan, Marina Cano-Lamadrid, et al. "Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs." Foods 9, no. 9 (2020): 1261. http://dx.doi.org/10.3390/foods9091261.

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Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

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Sahoo, Madhusmita, and Jamuna Prakash. "Formulation and Standardization of Dill Based Gherkin Pickles: A Study on Physico-Chemical and Sensory Attributes." Indian Journal of Nutrition and Dietetics 54, no. 4 (2017): 387. http://dx.doi.org/10.21048/ijnd.2017.54.4.16558.

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Pickles occupy an important place among the processed traditional foods in India. Pickling of vegetables with traditional herbs and spices has good scope for the trade development overseas as India is the second largest vegetable producer in the world. Different variants of gherkin (Curcumis anguria) pickles were developed using the traditional herb dill leaves (Anethum graveolens), dill flavour and spices available locally. The pickles were freshly packed in glass jars through aseptic packing technology by the use of vacuum sealing and pasteurization. The physico-chemical properties and sensory attributes of the freshly packed pickles (soon after pasteurization) in comparison with the pickles post completion of the osmosis process i.e. after 15 days of stabilization period were studied. The study showed that use of Dill alone or along with other spices in either fresh or dehydrated form, enhanced the flavour profile of gherkin pickles. All the variants were very well accepted among the panel in pre- and post-stabilization. Pickles were stabilized well after 15 days of storage. Sodium benzoate used as preservative in two pickle variants enhanced the shelf life without affecting the acceptance criteria/sensory parameters of the vacuum sealed pickles. Though this study focused only on gherkin pickles, dill leaves can be very well explored in other vegetable products that can be processed and stored for longer time.

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Journal articles on the topic 'Dehydrated Vegetables'

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