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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 2223-2228
DOI: https://doi.org/10.20546/ijcmas.2021.1003.279


Quality Characteristics of Dried Coriander Leaves: A Review
A. K. Senapati1* and A. V. Narwade2
1Department of Post Harvest Technology, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Navsari – 396 450, Gujarat, India 2Department of Genetics and Plant Breeding, N.M. College of Agriculture, Navsari Agricultural University, Navsari – 396 450, Gujarat, India
*Corresponding author
Abstract:

Coriander (Coriandrum sativum L.) leaves are the most common and one of the important and are a member of the carrot family (Umbelliferae) and are considered an annual herb and a spice, since both its leaves and seeds are used as a condiment. It is one of the first spices used by mankind and has been cultivated since antiquity. Coriander leaves have a feature in the culinary traditions of Latin American, Indian and Chinese cuisine. It is believed that the plant has been known in India since the Vedic Period but during that time it was mostly used as its fresh leaves. Apart from imparting a delicious taste, it has high nutritive value used in many culinary preparations and it serves several medicinal actions. Processing and preservation of coriander leaves by suitable methods is a major thrust area since long back. The various kinds of methods followed for drying of coriander leaves, such as solar drying, hot air convective drying, fluidized bed drying, microwave drying and infrared drying. These techniques are mainly used for preservation and value addition of Coriander leaves.


Keywords: Coriander leaves, dehydration, nutritional value, spice

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How to cite this article:

Senapati, A. K. and Narwade, A. V. 2021. Quality Characteristics of Dried Coriander Leaves: A Review.Int.J.Curr.Microbiol.App.Sci. 10(3): 2223-2228. doi: https://doi.org/10.20546/ijcmas.2021.1003.279
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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