Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix D.C.) leaves by low impact drying process

Auteur/ices

  • Umer Farook Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
  • Samnang Pov Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
  • Sajee Suwansri Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
  • Parita Thanasukarn Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
  • Arporn Jarunrattanasri Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
  • Jareer Mansour Abu-Ali ASEAN-American Industrial Food Consulting Center, Naresuan University, Phitsanulok, Thailand
  • Puntarika Ratanatriwong ASEAN-American Industrial Food Consulting Center, Naresuan University, Phitsanulok, Thailand

Résumé

The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower ∆E in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p<0.05). LTLT samples also had significantly higher flavor retention of desirable compounds (dl-Limonene, β-Citronellol, Geraniol, Citronellyl acetate, Β-myrcene and Decanal) than HTST. Thus, LTLT was more promising than HTST with enhancement of appearance and flavor retention for superior high-value dried herbs.

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Publiée

2018-11-20

Numéro

Vol. 42 No 2 (2018)

Rubrique

ORIGINAL ARTICLES

Comment citer

« Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix D.C.) leaves by low impact drying process ». 2018. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 42 (2): 59-78. https://ojs.ugal.ro/index.php/food/article/view/1132.