Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1918–1926 | Cite as

Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves

  • Niharika Shanker
  • Mediboyina Maneesh Kumar
  • Praneeth Juvvi
  • Sukumar DebnathEmail author
Original Article


Green leafy vegetables are important part of our regular diet that provides us with essential nutrients necessary to support human life and health. Since these are produced in surplus and have limited shelf-life, preservation of vegetables can help to prevent wastage and increase nutrient availability in the diet during off-season. Purslane leaves, rich in micronutrients were dried using tray dryer at 60 ± 2 °C for 7 h. and incorporated at 20% level in khakhra. Organoleptic and physico-chemical properties of the product were evaluated. Further, the sorption properties of khakhra, were studied at 27 ± 2 °C over a range of water activity of 0.10–0.92. Several models were chosen to fit sorption behavior, but the Peleg model showed the best fit. The present study in fact provides a platform to understand the rationalities behind the physico-chemical changes in the product, which, in turn, helps in predicting the best suitable packaging material for storage in addition to the stability of the product.


Purslane leaves mixture ERH khakhra Ready-to-use snack food 



The authors thank the Director, CSIR-CFTRI, Mysore, for providing the infrastructure, constant support and encouragement. The authors also show gratitude to the Head, Department of Technology-Scale-up, CSIR-CFTRI, Mysore, for his help and support. The first author acknowledges the U.G.C. (RF-0472) for providing the financial assistance to carry out the present investigation.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Technology Scale-UpCSIR-Central Food Technological Research InstituteMysoreIndia
  2. 2.Department of Plant Cell BiotechnologyCSIR-Central Food Technological Research InstituteMysoreIndia

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