Abstract
The aim of this study is to utilize the vegetable by-product for value addition in food. In this study, pea pod powder is developed using different pre-treatments of blanching and drying methods. Pea pods were subjected to different pre-treatments such as citric acid blanching (CB), potassium metabisulphite dipping (KMS) and hot water blanching (HB). A control or untreated sample (UT) was kept for comparing with treated sample. Pre-treated samples were dried using different drying techniques i.e. convective tray drying (55°C, 65°C and 75 °C), sun drying and solar drying. The dried samples were evaluated for its moisture content, drying time, crude fibre content, lignin content and colour attributes. The result of the study showed significant effect (p< 0.005) of blanching and dying on the quality of pea pods. The lignin content was minimum for control (UT) sample and crude fibre content was higher for UT samples convectively dried at 75 °C whereas maximum rehydration ratio was observed in convectively dried KMS pre-treated samples at 75 °C. Overall, the UT samples followed by 75 °C convective drying was found to be the best combination for retaining quality attributes of pea pods.
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