Impact of Blanching Treatments on the Physico-chemical Attributes of Curry Leaves Dried Using Solar Tunnel Technology

Abstract

The objective of this research was to assess the physico-chemical properties of curry leaves subjected to different blanching treatments (0 min, 3 min, 5 min) using a solar tunnel dryer. The moisture content was found to be 8.37%, indicating effective drying. The highest carbohydrate content was recorded at 54.02%, demonstrating a strong retention of nutritional quality. Ascorbic acid content was 2.69%, and the ash content stood at 6.63%, reflecting the mineral profile. The curry samples contained 5.30% crude fat, 7.88% protein, and 10.59% crude fiber, underlining their nutritional worth. Chlorophyll content was measured at 3.15 %, which could affect the color and overall quality of the dried product. The bulk density was recorded at 451.67 mg, contributing to the product’s physical characteristics. The WSI and WAI values were 58.37% and 260.64%, respectively, indicating favourable rehydration properties. The recovery rate was 25.51%, providing insight into the drying process's efficiency. This study underscores the potential of solar tunnel drying in preserving the quality and nutritional value of curry leaves under various blanching conditions.