Effect of microwave drying on sensory attribute of coriander leaves

Abstract

The current experiment was under taken to dry best quality coriander leaves using microwave drying. The response surface methodology was used to design and optimize the experimental treatment. The dried coriander leaves were analysed to obtain the changes in response of dependent variables of sensory attribute viz., colour, aroma, texture and overall acceptability due to varying the independent variables especially the microwave power level and drying time. The process variable for drying of coriander leaves optimized as microwave power level (70%) and drying time (7 min and 23 s). According to the optimized process variables, the validated responses were recorded as moisture content 2.05%, colour value of 8.35, aroma value of 7.28, texture value of 8.34 and overall acceptability of 7.57. The drying of coriander leaves using continuous microwave dryer is the best to get best quality dried coriander leaves with maximum retention of sensory attribute.