Determination of the Optimum Drying Method in Terms of Color Value of Cress (Lepidium sativum L.) Leaves Dried by Microwave Method with Pre-treatment and without Pre-treatment

Year 2017, Volume: 6 Issue: 2, 24 - 31, 30.09.2017

Şükrü Karagül Muhammed Tasova

Abstract

Garden cress is from Cruciferae family and its
origin is Asia. Garden cress, which has a sharp smell, is consumed in fresh and
dried form. In addition, there are many benefits in terms of health such as
prevention of fat accumulation in body, diuretic, appetite opening. In the
study, the average of 5 color values calculated using the primary color values
repeatedly measured in 8 different drying conditions were determined and the
optimum drying condition was determined according to the fresh product. Drying
operations were carried out at 720, 540 360, 180 W power values with or without
pre-application. Chroma (C), redness index (b / a), hue angle (h °), total color
change (ΔE) and browning index values were calculated by measuring the primary color
values of L, a and b after fresh and after drying. The calculated values for
the fresh product are 11.90, -1.43, -54.99, -, 13.07, respectively. Drying
methods include 360 W power without preheating, 360 W power with pre-applied
value in terms of hue angle value, 180 W power value with pre-applied in terms
of total color change and browning index In terms of value, the drying
conditions of 360 W power without preliminary application determined drying
conditions which are most suitable for the determined color values.

Keywords

microwave drying, pretreatment, color values, cress

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