Microwave drying of selected greens and their sensory characteristics

摘要: Green leafy vegetables which supply minerals and vitamins to the diet, are highly perishable. Therefore, post harvest losses extremely high. Limited studies available in literature with regard preservation of greens. The effect microwave drying storage on physical sensory properties selected greens (coriander, mint, fenugreek, amaranth shepu) were therefore studied. Microwave was carried out at 100% power a frequency 2450 mHz. time varied from 10 16 min for different affected color, appearance odor all relative reconstitution capacity (RRC) coriander-10.3, mint-10.3, amaranth-38.3, fenugreek-31.7 shepu-32.8. RRC appeared influence acceptability. Coriander exhibited lowest (10.3%), had scores flavor color while amaranth, highest (38.3%), similar those fresh amaranth. Scores products prepared dried fenugreek shepu, although low, not statistically significant. suitable such as amaranth; moderately shepu less coriander mint.