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Effect of blanching and thermal preservation on rheology of curry leaf puree

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Abstract

Curry leave (sweet neem) is a herb having a variety of medicinal and food uses. The leaves are perishable and have short shelf life, hence required the need of preservation. Thermal preservation (blanching), the most commonly used technique for preservation, could be effective preservation technique leading to the destruction of microorganisms responsible for spoilage but leads to a negative effect on color loss of leaves. There is a need to search for most effective blanching techniques that lead to less color loss. In the present paper, the effect of different blanching methods on the color of curry leave was presented. The importance of the effect of homogeneity and leave dimension is also presented. The color loss during blanching is monitored through the kinetics of degradation along with the final loss of color. steady state rheological properties of the puree were resolved at various temperature levels (278, 288, 303, 318 K). Curry leaves puree showed shear thinning behavior and Ostwald-de Waele demonstrate best-defined flow behavior of the sample (R2 ≥ 0.9880) at various temperature levels. A decrement of consistency index and apparent viscosity values (η50) at a shear rate 50 s−1 with increment in temperature level showed by the puree.

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Authors and Affiliations

  1. Food Research and Intensification Lab, Department of Chemical Engineering, National Institute of Technology, Raipur, Chhattisgarh, 492010, India

    J. Meher, A. Keshav, B. Mazumdar & S. Keshav

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  1. J. Meher
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  2. A. Keshav
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  3. B. Mazumdar
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  4. S. Keshav
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Correspondence to A. Keshav.

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Meher, J., Keshav, A., Mazumdar, B. et al. Effect of blanching and thermal preservation on rheology of curry leaf puree. Food Measure 12, 105–117 (2018). https://doi.org/10.1007/s11694-017-9621-3

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  • DOI: https://doi.org/10.1007/s11694-017-9621-3

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