Izvorni znanstveni članak

Nutritional and sensory properties of wild lettuce (Lactuca taraxacifolia) leaves as affected by sun drying alone or in combination with blanching

Kikelomo Rukyat Busari orcid.org/0000-0001-7655-856X ; University of Ibadan
Samson Adeoye Oyeyinka ; University of Ilorin
Raman Akinoso ; University of Ibadan
Ogugua Charles Aworh ; University of Ibadan

Sažetak

This study investigated the effect of pre-treatments and storage on the physical, chemical and sensory attributes of wild lettuce (Lactuca taraxacifolia). The pre-treatments included blanching with 0.125% (w/v) Na2CO3 at 95oC for 1 min and without Na2CO3 with subsequent drying. All vegetable samples were analyzed for colour (Hunter L, a, b), vitamin C, β-carotene , minerals (Ca, Mg, K, Na, Fe), rehydration ratio (fresh vegetable excluded) and moisture content before and after storage at intervals of two weeks for a period of three months. The vitamin C, β-carotene, rehydration ratio and mineral contents of all the vegetables (pre-treated and untreated) decreased with increasing storage period. Sensory evaluation showed vegetable soup prepared from unblanched-sundried wild lettuce showed comparable quality to the soup prepared from fresh leaves. Wild lettuce leaves could be preserved by sun drying with prior blanching in 0.125% (w/v) Na2CO3 for minimal loss of quality.

Ključne riječi

Wild lettuce; Blanching; Sun drying; Colour; Vitamin C

Hrčak ID:

166770

URI

https://hrcak.srce.hr/166770

Datum izdavanja:

1.7.2016.

Posjeta: 3.524 *