Asian Journal of Dairy and Food Research, volume 30 issue 3 (september 2011) : 206 - 209

BIO-CHEMICAL ANALYSIS OF CORIANDER LEAVES POWDER PREPARED USING VARIOUS DRYING METHODS

Anju Sangwan, Asha Kawatra, Salil Sehgal

Affiliations

¹Department of Food and Nutrition CCS Haryana Agiculture University, Hisar - 125 004, India

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Cite article:- Sangwan Anju, Kawatra Asha, Sehgal Salil (2024). BIO-CHEMICAL ANALYSIS OF CORIANDER LEAVES POWDER PREPARED USING VARIOUS DRYING METHODS. Asian Journal of Dairy and Food Research. 30(3): 206 - 209. doi: .

ABSTRACT

Coriander (Coriandrum sativum) was dried using four different drying methods i.e., shade, solar, oven and microwave. Sensory analysis indicated that all types of coriander leaves powders were organoleptically acceptable and scores obtained were in the category of ‘liked moderately’. Proximate composition ranged from 0.60% to 15.56% and mineral content varied from 1.14 to 960 mg / 100g, respectively. Polyphenol content was almost similar in all the dried coriander leaves powders whereas b - carotene and ascorbic acid contents were maximum in shade dried coriander leaves powders i.e., 21.98 and 66.87 mg/100g, respectively.

KEYWORDS

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Asian Journal of Dairy and Food Research

BIO-CHEMICAL ANALYSIS OF CORIANDER LEAVES POWDER PREPARED USING VARIOUS DRYING METHODS

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