Additive Treatment for Dehydrated Vegetables

Introduction

Conventionally hot air dried vegetables often wilt, shrivel, brown and lose their original shape and size characteristics as well as consumer appeal. Such vegetables also take long time to reconstitute in warm / hot water.

The novel treatment developed ensures stabilisation of colour besides marked improvement in texture and rehydration ratio. The vegetables which are more susceptible to changes in colour and structural integrity at the alter of dehydration and whose quality have been imporved with the help of such an additive treatment include. carrot, cabbage, cauliflower, french beans, bitter gourd, ivy gourd, brinjal among others.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011