Effect of Various Drying Temperatures on Characteristics of Mustard Green Flour and Leaves During Drying

Abstract

Vegetables can be extended their shelf life by processing them into vegetable flour. Flour processing technology is inseparable from the drying process which means removing water from a material until it reaches a certain moisture content. This study aims to determine the effect of various temperatures at various stages of drying on the characteristics of the material to become mustard green flour. Drying it using a cabinet dryer at temperatures of 45 oC, 55 oC, and 65 oC. Observations were made at 0 h of drying (analysis of raw materials), 2 h, 4 h, and after turning into mustard green flour. The results showed that the drying temperature had an effect on the changes in the characteristics of the material during the drying process until it turned into mustard green flour. During the drying process, there was a decrease in moisture content, ash content, total chlorophyll, and physical color of the mustard green flour. Drying temperature has an effect on decreasing moisture content, ash content, total chlorophyll and physical color of mustard green flour, while drying time affects total chlorophyll and physical color of mustard green flour.

Keywords

• brassica juncea (l.) czern
• functional food
• minimize dryer damage
• vegetable mustard
• vegetable flour