Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment

Authors : Şükrü KARAGÜL, Muhammed TASOVA

Pages : 24-31

View : 20 | Download : 12

Publication Date : 2017-09-30

Article Type : Research Paper

Abstract :Garden cress is from Cruciferae family and its origin is Asia. Garden cress, which has a sharp smell, is consumed in fresh and dried form. In addition, there are many benefits in terms of health such as prevention of fat accumulation in body, diuretic, appetite opening. In the study, the average of 5 color values calculated using the primary color values repeatedly measured in 8 different drying conditions were determined and the optimum drying condition was determined according to the fresh product. Drying operations were carried out at 720, 540 360, 180 W power values with or without pre-application. Chroma insert ignore into journalissuearticles values(C);, redness index insert ignore into journalissuearticles values(b / a);, hue angle insert ignore into journalissuearticles values(h °);, total color change insert ignore into journalissuearticles values(ΔE); and browning index values were calculated by measuring the primary color values of L, a and b after fresh and after drying. The calculated values for the fresh product are 11.90, -1.43, -54.99, -, 13.07, respectively. Drying methods include 360 W power without preheating, 360 W power with pre-applied value in terms of hue angle value, 180 W power value with pre-applied in terms of total color change and browning index In terms of value, the drying conditions of 360 W power without preliminary application determined drying conditions which are most suitable for the determined color values.
Keywords : microwave drying, pretreatment, color values, cress