Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix d.c.) leaves by low impact drying process

• Main Authors: Umer FAROOQ, Samnang POV, Sajee SUWANSRI, Parita THANASUKARN, Arporn JARUNRATTANASRI, Jareer Mansour ABU-ALI, Puntarika RATANATRIWONG
• Format: Article
• Language: English
• Published: Galati University Press 2018-09-01
• Series: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
• Subjects: kaffir lime leave; low impact drying; low temperature; color retention; flavor retention
• Online Access: http://www.ann.ugal.ro/tpa/Anale%202018/vol%202/5.%20%20Farooq_et%20al.pdf
• ISSN: 1843-5157; 2068-259X

The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower ∆E in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p<0.05 ). LTLT samples also had significantly higher flavor retention of desirable compounds (dl-Limonene, β-Citronellol, Geraniol, Citronellyl acetate, Β-myrcene and Decanal) than HTST. Thus, LTLT was more promising than HTST with enhancement of appearance and flavor retention for superior high-value dried herbs.