The effect of drying on the shelflife amaranthus leaves

By:

ATHUL SURESH JUBNA N. K. C NIGHITHA M. T SAHIRA B. M

Contributor(s):

Material type: Text

TextPublication details: Tavanur 2015 Department of Food and Agricultural Process EngineeringDescription: 50Report number: P 305DDC classification:

664 ATH/TH

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Summary: used three drying methods, sun drying, cabinet drying and vacuum drying with different paratreatments such as blanching, steam blanching, citric acid and sulphitation. the quality of the dried amaranthus leaves were was expressed in terms of moisture content, ascorbic acid and fibre content and also cooking quality through sensory evaluation.

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Project Report	Kelappaji College of Agricultural Engineering & Technology Library, Tavanur Reference	Reference Book	664 ATH/TH (Browse shelf(Opens below))	Available	KAU_KCAEFT-P 305

The effect of drying on the shelflife amaranthus leaves

used three drying methods, sun drying, cabinet drying and vacuum drying with different paratreatments such as blanching, steam blanching, citric acid and sulphitation. the quality of the dried amaranthus leaves were was expressed in terms of moisture content, ascorbic acid and fibre content and also cooking quality through sensory evaluation.

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