Efeito das condições de secagem na qualidade final do coentro desidratado.

Abstract

The quality of coriander leaves (Coriandrum sativum L. var. “Verdão”) dehydrated at temperatures of 50, 60, 70 and 80 °C, under forced convection, it was studied, in an attempt to attain a dehydrated product from this vegetables, fairly used in the preparation of salads, soups and sauces. The drying at 70 and 80°C resulted in a low quality product, with undesirable color changes, from green light to olive-brown. The loses in the ascorbic acid were in the order of 5.8; 21.6; 28.9 and 40.5%, to the temperatures of 60, 50, 70 and 80 °C, respectively. The biggest reduction in the percentage of crude protein was at 80°C, with 14.77%, followed by 4.33; 4.09 and 3.66%, at 60, 50 and 70 °C. In sight of the results, it was concludes that the better temperature to dry the coriander leaves are 50 and 60 °C