Production Technology for Preparation of Drumstick Leaves Powder Год выпуска: 2015Автор: K. R. Jethva and Deep SinghИздательство: LAP Lambert Academic PublishingСтраниц: 84ISBN: 9783659682780Описание The Book “Production technology for preparation of drumstick leaves powder” gives brief ideas about how to increase the shelf life of green leafy vegetables by different drying methods and convert it into a value added products like powder. Drumstick leaves powder are rich sources of vitamins like vitamin-A in the form of ?-carotene, ascorbic acid, riboflavin, folic acid; minerals like calcium, iron, potassium, sodium and phosphorous etc. The quality of the dehydrated product in terms of rehydration ratio, color and flavor retention can be improved by dehydration method. This book illustrated with different drying condition with pretreatment with all details and photographs to enhance the quality of publication. This book is highly suitable for the student’s, farmers, entrepreneurs and others researchers who are involved in farming, processing and value addition of vegetables.
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