ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The rehydration characteristics and quality of dehydrated dasheen leaves.

Maharaj, V. and Sankat, C. K.

Canadian Agricultural Engineering Year: 2000 Vol: 42 Issue: 2 Pages: 81-85 Ref: 12 ref.

2000

บทคัดย่อ

The water absorption characteristics of dehydrated dasheen leaves (Colocasia esculenta Linn. Schott var. esculenta) were studied at hydration temperatures of 60, 70, 80, and 100 deg C. Prior to drying at 60 deg C (moisture content of 2-4% dry basis), dasheen leaves were steam, water, or alkali blanched. Subsequent to alkali blanching, the leaves were placed in a chemical bath comprised mainly of sucrose (20%). A mathematical model was used to describe the hydration behaviour of such dehydrated leaves. At all hydration temperatures, the equilibrium moisture contents were highest for the alkali blanched leaves. There was no significant difference in the mean equilibrium moisture content values for steam blanched, water blanched, or unblanched leaves. Initial hydration rates increased with hydration temperature for all treatments and were highest for the alkali blanched leaves. When rehydrated and cooked at 100 deg C, the texture, taste, and overall acceptability of water and alkali blanched leaves

 were comparable with the freshly harvested, cooked leaves. Colour however, was best for water blanched leaves.