Effect of drying methods on chemical constituents and flour of coriander (Corianderum sativum) leaves

Abstract

The present study was undertaken to study the effects of blanching and drying methods on two different coriander varieties viz local variety (V1) and hybrid variety (V2). Sun and cabinet drying were employed post blanching which was carried out at 85 oC for 3.5 min. Blanching decreased the total chlorophyll, chlorophyll b, total phenol, total carotenoid, ascorbic acid, essential oil content and luminosity of dried leaves while increased chlorophyll a content, redness, yellowness and total solids in dried samples. Cabinet drying recorded 36.34% and 32.80% decrease in total chlorophyll content of V1 and V2 respectively against 44.16% decrease in V1 and 38.58% in V2 for total chlorophyll content during sun drying. However, a higher percentage of total phenol content was lost in cabinet dried samples as compared to sun dried samples for both coriander varieties. The study revealed minimum loss of nutrients in cabinet dried leaves and thus cabinet drying at 60 oC is better technique for drying of coriander leaves. Storage studies of the dried leaves revealed that they can be safely stored for 3 months in LDPE pouches under ambient conditions.