TY - JFULL AU - Evita Straumite and Zanda Kruma and Ruta Galoburda and Kaiva Saulite PY - 2012/5/ TI - Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.) T2 - International Journal of Nutrition and Food Engineering SP - 149 EP - 156 VL - 6 SN - 1307-6892 UR - https://publications.waset.org/pdf/13074 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 64, 2012 N2 - 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. ER -