Study on Dhydration of Cauliflower (cv. Sereno F-1)
AbstractCauliflower (cv. Sereno F-1) was collected from Babia Village Development Committee Sunsari, Washed and cut into 4.2 cm x 3 cm x 1.2 cm size pieces. Effects of blanching media (plain and acidified water), pre-drying treatments (30 min dipping in 1% potassium metabisulphite (KMS) and 1% KMS + 2.5% starch solutions) and drying temperatures (55o, 65o and 75oC in cabinet drier)on physical, chemical and organoleptic properties of dried cauliflowers were studied. Acidified water blanching significantly improved Vitamin C retention in blanched and dried samples as well as the smell of the dried sample. Vitamin C retention, rehydration ratio, color and smell did not differ significantly (p > 0.05) in dried cauliflowers treated with sulfite and sulphited starch solutions, whereas non-enzymatic browning significantly increased in sulphited starch treated sample. Drying temperatures had no significant effects on rehydration and browning but Vitamin C retention and sensory attributes were significantly improved (p < 0.05) in 75OCdried sample. It was concluded that dehydrated cauliflower of better quality could be prepared by blanching cauliflower pieces in acidified water for 5 minutes, dipping in 1% KMS solution for 30 minutes followed by cabinet drying at 75OC to 5% moisture level.
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