Effect of different drying methods on chlorophyll, carotenoids and organoleptic characteristics of curry leaves

摘要

Fresh leaves of Murraya koenigii L. were dried by using seven different drying methods viz., sunlight, shade, controlled atmosphere (15% moisture and 15°C temperature), microwave, oven, vacuum oven and lyophilizer to reveal the effect of dehydrationon the chlorophyll, carotenoids and organoleptic characteristics. Among all, vacuum oven drying method was found best in retaining highest content of chlorophyll, carotenoids and quality attributing characters like organoleptic test, color, texture, flavor and overall acceptability.