Effect of Dehydration on Physicochemical Properties of Mustard, Mint and Spinach

Mustard, mint and spinach were dehydrated in a sun and cabinet drier and were subsequently studied for rehydration characteristics. Dehydration ratio ranged from 12.37:1.0 to 23.37:1.0, while rehydration ratio varied from 1.0:2.84 to 1.0:3.76 for three green leafy vegetables. The bulk density of dried vegetables varied from 55.1 to 171.5 kg/m3, whereas the angle of repose was in the range of 33.2–52.4°. Color values L, a, b and ΔE were reduced with blanching and drying. Retention of chlorophyll, β-carotene and ascorbic acid in dehydrated products varied from 41.87 to 61.35%, 22.26 to 55.16% and 13.36 to 37.53%, respectively. On rehydration, the ascorbic acid retention was further reduced to 4.17–11.55%.