Development of Mango and Mint Leaves Powder by using different Drying Techniques -A Comparative Study

Author: Anusha B., Haritha G., Krishna Y.N. and Salla Sowjanya*

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Abstract

Drying is one of the oldest methods of preservation and involves removal of relatively small proportions of water by thermal means via the vapor phase. Drying is a simultaneous heat and mass transfer process. Dried foods can be stored for long periods without deterioration occurring. This eventually results in shelf-stable products with improved packaging and transportation properties. Kale pyri variety of mango powder is rich in Vitamin-C and antioxidants. Spear mint powder is particularly good source of Vitamin-A. The three drying techniques are tray, solar and microwave dryings are compared and analysed the moisture, fat, ash in both mango and mint leaves powder and also vitamin C in mango powder and chlorophyll, carotenoids in mint leaves powder were estimated. Trays drying of mango at different drying treatments are following T1, T2 & T3 is 45°C for 6.5 hours, 50°C for 6 hours & 60°C for 5 hours respectively. Trays drying of mint leaves at different drying treatments are follow

Keywords

Mangoes, Mint leaves, solar drying, microwave drying and tray drying.