EFFECTS OF USING SUCROSE AND SODIUM CHLORIDE SOLUTIONS AS PRETREATMENTS ON DEHYDRATION OF BITTER LEAF (Vernonia amygdalina)
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Leafy vegetables are highly perishable. Bitter leaf is a medicinal plant and nutritionally rich. Having bitter leaf in dry form will extend its shelf life, enhance easy packaging and transportation to many parts of the world. This work studied dehydration and rehydration of bitter leaves using osmotic solutions. Bitter leaves were dehydrated using 30% sucrose, 40% sucrose, 30% sucrose + 10% NaCl, and 40% sucrose + 10% NaCl solutions for 1-4 h and finally dried in an oven at 40 oC. Dehydrated leaves were rehydrated for 30– 90 min. Mass transfer kinetics, rehydration and organoleptic qualities were evaluated. Results showed that pH of osmotic solution, weight loss and solid gain increased with an increase in osmotic treatment time. Increase in rehydration time led to an increase in dry matter loss and pH of rehydration solution. Untreated sample took longer time to dry. Moisture of dried products (7.98-8.60%), protein (41-47%), fat (11.49-11.23%), ash (11.15-12.33%), fibre (7.23-9.47%). Organoleptic scores showed that all parameters measured had scores above 5.90 out of 9 points. Results showed the feasibility of dehydrating bitter leaf using osmotic treatment without significant change in quality, which can increase access to it. It may serve as an excellent raw material for the healthy food industry. The knowledge about moisture transfer kinetics, as well as rehydration is needed by the industry to manage and control efficiently drying process. Short dehydration time required by osmotically treated bitter leaf will reduce energy cost during dehydration as well as increase turn over.
Authors and Affiliations
Fasuan Temitope Omolayo
Keywords
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