Abstract:
Present dietary scenario necessitates
exploring the possibility of incorporating novel
ingredients that can improve quality in commonly
consumed foods.Moringa olifera is abundant in subtropical
regions that is an excellent source of beta
carotene and other vitamins, minerals and amino
acids.This study was conducted to determine effect of
cutting and steam blanching before dehydration on
organoleptic properties and dehydration pattern of
Moringa olifera leaves. Fresh leaves were harvested from
same location and dehydrated under four conditions
according totwo factor factorial design. Organoleptic
properties of dehydrated leaveswere compared forfour
sensory attributes ascolour, aroma, taste and overall
acceptability using five point hedonic scale. L*a*b*
values were determined and drying curves were plotted
for each treatment combination. Results revealed that,
blanching and cutting can darker the colour and alter the
flavour of dehydrated products.Further the surface area
of the leaves have a significant effect in dehydrating time
while blanching can accelerate the rate of moisture
removal.
