Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)
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Date
2005
Journal Title
Journal ISSN
Volume Title
Publisher
ELSEVIER SCI LTD
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
Sun drying and oven drying (50 degrees C) characteristics of basil (Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time. Basil can be oven dried at 50 degrees C to 17.31% moisture content after 15h and can be sun dried to 23.79% moisture content after 28h. The mineral content of oven dried herbs was higher than sun dried herbs. K, P, Ca, S, Mg, Fe and Al contents were determined as main minerals in both oven and sun dried basil. (c) 2004 Elsevier Ltd. All rights reserved.
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Keywords
Journal or Series
JOURNAL OF FOOD ENGINEERING
WoS Q Value
Q1
Scopus Q Value
Q1
Volume
69
Issue
3
