EFFECT OF SOLAR DEHYDRATION METHOD ON PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF GREEN BEANS (PHASEOLUS VULGARIS)

Kuna Priyanka,A.V Raghu,Amar Sankar,R.C Chandni

doi:10.29121/granthaalayah.v5.i4rast.2017.3300

Kuna Priyanka, A.V Raghu + Show 2 more

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https://doi.org/10.29121/granthaalayah.v5.i4rast.2017.3300

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Abstract

Studies were done by different chemical treatments under solar dehydration of Green beans. The Green beans were treated by five different methods which are mentioned and the end product was underwent analysis for physico-chemical characteristics, nutritional characteristics, microbial analysis and sensory evaluation. Five treatments of different proportions with Magnesium chloride, Sodium chloride, Sodium bicarbonate and Magnesium oxide were done for solar dehydration of Green beans and (0.1% Magnesium chloride and 0.1% Sodium bicarbonate) treated Green beans were found to be good in all characteristics i.e. Physico-chemical (better chlorophyll retention) and nutritional characteristics when compared to other treatments.

Highlights

In basic terms, a vegetable is an edible plant and its part intended for cooking purpose or eating raw as it
Green beans which arefree from contaminants are selected for dehydration and procured from the local super markets.The beans were washed under running tap water in order to remove the dust or dirt particles or any adhering substances.The washing step increases the quality of final product and decreases the microbial load.Washed beans was made into cuts of 1-1.5 cms, where obtained pieces was subjected to water and steam blanching.Blanching is a heat treatment follows immediate cooling
Processing of Green Beans Unit operations involved in the processing of treatment 5 treated green beans is presented in Studies were done by different chemical treatments under solar dehydration of Green beans

Summary

Introduction

A vegetable is an edible plant and its part intended for cooking purpose or eating raw as it. Processed food items available in market contains vegetable ingredients, it can be referred as “vegetable derived” products. These products may or may not maintain nutritional integrity of the vegetables. Different vegetable derived products are produced in recent times to maintain nutritional values of vegetables and the nutritional content of vegetables vary from produce to produce. They contain small amount fat, protein and contain different types vitamins like vitamin A, vitamin K and vitamin B6, carbohydrates and minerals.

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