Abstract
Green leafy vegetables are important part of our regular diet that provides us with essential nutrients necessary to support human life and health. Since these are produced in surplus and have limited shelf-life, preservation of vegetables can help to prevent wastage and increase nutrient availability in the diet during off-season. Purslane leaves, rich in micronutrients were dried using tray dryer at 60 ± 2°C for 7h. and incorporated at 20% level in khakhra. Organoleptic and physico-chemical properties of the product were evaluated. Further, the sorption properties of khakhra, were studied at 27 ± 2°C over a range of water activity of 0.10-0.92. Several models were chosen to fit sorption behavior, but the Peleg model showed the best fit. The present study in fact provides a platform to understand the rationalities behind the physico-chemical changes in the product, which, in turn, helps in predicting the best suitable packaging material for storage in addition to the stability of the product.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
