EFFECT OF DRYING METHODS ON DIETARY FIBER CONTENT IN DRIED FRUIT AND VEGETABLE FROM NON-TOXIC AGRICULTURAL FIELD

Abstract

Fruits and vegetables are rich in vitamins, minerals and dietary fiber. However, they spoil easily and their shelf-life is very short after harvest. Especially, fruits and vegetables from organic or non- toxic agricultural fields spoiled easily as it has not contained any preservation reagent. Converted into dried powder form is easy to preserve and use as ingredients. Drying methods may affect the quality of dried fruits or vegetables. Drying with higher temperatures resulted in loss of nutrients but little studies have showed the change in dietary fiber. So, the objective of this study was to compare the effect of drying methods on dietary fiber contents in pumpkin, yardlong bean, tomato, red cabbage and guava. Natural sun drying, hot air oven drying and freeze drying were used to dry those fruit and vegetables. Then, dried fruit and vegetables were grained into a powder and analyzed for dietary fiber contents. The results show that dietary fiber contents in dried pumpkin, yardlong bean, red cabbage and guava had the same tendency, which having higher amounts of dietary fiber from natural sun dry, hot air oven dry and freeze dry, respectively. While, in tomato showed higher content in hot air oven, freeze dry and natural sun dry, respectively. According to the results, it was concluded that the condition of natural sun drying may work efficiently to get higher dietary fiber content in fruit or vegetables.