Effect of Drying Methods on Quality Characteristics of Curry (Murraya koenigii) Leaves
Abstract
Different drying methods viz., Sun drying, shade drying and tray drying (temperature 45, 55 and 65 0C) were used for dehydration of curry (Murraya koenigii) leaves for optimal retention of color and its constituents. It was observed that the time required for tray drying was less (27%), when compared to sun and shade drying. Tray dried (550C) curry leaves had maintained nutritional constituents up to acceptable limit with superior green color and a more porous and uniform structure than those obtained from sun and shade drying. Dehydrated curry leaves showed good consumer acceptance as well as shelf life
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Introduction
Murraya koenigii, commonly known as curry leaf or karipattain Indian dialects, belonging to family Rutaceae which represents more than 150 genera and 1600 species (Satyavati et al. 1987). A number of chemical constituents from every part of the plant have been extracted. The most important chemical constituents responsible for its intense characteristic aroma are P-gurjunene, P-caryophyllene, P-elemene and O-phellandrene. The plant is rich source of carbazole alkaloids (kumar et al., 1999). The leaves are a good source of vitamin A and calcium. It is perennial leaf vegetable and primarily used in providing a flavour in the Indian cooking ( Khatoon et. al., 2011). Murraya koenigiiis widely used in Indian cookery for centuries and have a versatile role to play in traditional medicine. The plant is credited with tonic and stomachic properties. Bark and roots are used as stimulant and externally to cure eruptions and bites of poisonous animals. Green leaves are eaten raw for cure of dysentery, diarrhoea and for checking vomiting. Leaves and roots are also used traditionally as bitter, anthelmintic, analgesic, curing piles, inflammation, itching and are useful in leucoderma and blood disorders (Nadkarni, 1976 and Kirtikar and Basu, 1981).
Limited research work on dehydration of curry leaves has been documented. Khartoon et. al. (2011) and Gopalan and Sastri (2004) reported some organoleptic and nutritive properties of dehydrated curry leaves. Das et. al. (2011) reported antioxidant effect of curry leaf powder. Dwivedy et. al. (2012) examined effect of drying methods on quality characteristics of medicinal Indian borage leaves.
Dehydration is one of the feasible methods of preservation. Research needs to be done to explore the possibility of employing dehydration techniques for processing to minimize the losses and to make them available for consumption in the off-season. Therefore, the present investigation was undertaken to study the effect of different drying methods on nutritional and sensory quality of curry leaves. The process of dehydration, heat application result in changes in the quality specially, the concentration of nutrients, sensory changes like color, texture and flavor. It is essential to test the quality of processed produce to ensure the utilizability for nutritional benefit
