%0 Journal Article
	%A Evita Straumite and  Zanda Kruma and  Ruta Galoburda and  Kaiva Saulite
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 64, 2012
	%T Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.)
	%U https://publications.waset.org/pdf/13074
	%V 64
	%X Dill (Anethum graveolens L.) is a popular herb used in
many regions, including Baltic countries. Dill is widely used for
flavoring foods and beverages due to its pleasant spicy aroma. The
aim of this work was to determine the best blanching method for
processing of dill prior to microwave vacuum drying based on
sensory properties, color and volatile compounds in dried product.
Two blanching mediums were used – water and steam, and for part of
samples microwave pretreatment was additionally used. Evaluation of
dried dill volatile aroma compounds, color changes and sensory
attributes was performed. Results showed that blanching significantly
influences the quality of dried dill. After evaluation of volatile aroma
compounds, color and sensory properties of microwave vacuum dried
dill, as the best method for dill pretreatment was established
blanching at 90 °C for 30 s.
	%P 150 - 156