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Unformatted text preview: Eur Food Res Technol (2006) 223: 189–194 DOI 10.1007/s00217-005-0164-1 ORIGINAL PAPER Preetinder Kaur · Ashok Kumar · Sadhna Arora · Birinder Singh Ghuman Quality of dried coriander leaves as affected by pretreatments and method of drying Received: 12 July 2005 / Revised: 12 September 2005 / Accepted: 25 September 2005 / Published online: 24 January 2006 C ° Springer-Verlag 2005 Abstract Coriander (coriandrum sativum), an annual herb/spice crop is widely used for culinary purpose In In- dia, fresh coriander is abundantly available during win- ters from December to March but has very short shelf life even under refrigerated conditions. This leads to a marked scarcity in availability and a sharp rise in price in the lean period. During peak period, most of the crop is lost/wasted due to lack of proper post harvest processing techniques. The fresh green coriander (soft stems and leaves) if prop- erly dried, packaged and stored may help in increasing its availability during lean periods at a lower price. Different pretreatments and methods were studied and evaluated on the basis of quality and rehydration characteristics. The best pretreatment was found to be dipping for 15 min in solution of 0.1% Magnesium chloride, 0.1% Sodium bicar- bonate and 2.0% KMS in water at room temperature and the best method was drying in mini multi rack solar dryer. Keywords Drying . Pretreatments . Methods . Coriander leaves . Quality Coriander (coriandrum sativum), an annual herb/spice crop, is a member of umbelliferae or carrot family. Co- riander is a native of Mediterranean region and is one of the earliest spices used by mankind. The coriander plant yields two primary products that are used for flavouring purposes: the fresh green herb and the spice. The spice is dried form of the whole mature seed capsule (fruit) and is frequently termed coriander seed. The odour and flavour of these two products are markedly different. The fresh green leaves are used as herb in south Asian, Southeast Asian, Chinese and Mexican cuisine for flavouring soups, salads and cooked vegetables. Green leafy vegetables or herbs form an abundant source of minerals and vitamins along with adding pleasing colour, flavour and aroma to the daily diet. In India, fresh coriander P. Kaur · A. Kumar · S. Arora · B. S. Ghuman Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, 141004 Punjab, India is abundantly available during winters from December to March when the ambient temperature is low (15–25 ◦ C). It is highly perishable in nature having very short shelf life even under refrigerated conditions. This leads to a marked scarcity in availability and a sharp rise (about 15–20 times the seasonal price) in price in the lean period. During peak period, most of the crop is lost/wasted due to lack of proper post harvest processing techniques. Drying is the most com- monly used method for enhancing shelf life of vegetables including greens. Although dried coriander fruits and theirincluding greens....
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