Pantnagar Journal of Research

Abstract

The present research aims to optimize pre-treatments (water blanching, steam blanching) with and without KMS and annealing, and heat moisture treatment (HMT) for drying of kale leaves to minimize deterioration of nutritional and functional constituents and to improve the physico-functional properties of kale powder. ASBK (Annealing-Steam blanching with 0.5% KMS application) was optimized as predrying treatment as it better retained the total antioxidant activity, β-carotene, total phenols, ascorbic acid and anthocyanins. In terms of physico-functional characteristics no significant difference between annealing and HMT was observed (p<0.05) but samples differed significantly in properties as compared to control. The optimized pre-drying treatment can be successfully used in processing of kale powder to be used as an ingredient in processed foods. The end product will have improved processing ability and can be used as a fortifying ingredient in processed food industry.