Abstract— Effect of Drying Methods on Quality Characteristics of Curry (Murraya koenigii) Leaves. 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.
Keywords— Drying, Curry leaves, Minerals, Vitamin, Dryer.
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