Vegetables were prepared by using four types of dehydrated snap peas. Dehydration was done by four methods i.e. solar, hot air, vacuwn and microwave. Vegetables prepared from four types of dehydrated snap peas were found organoleptically acceptable for colour, appearance, aroma, texture and taste. The overall acceptability of vegetables was significantly higher for fresh snap peas i.e 8.0, whereas vegetables prepared from four types of dehydrated snap peas had 7.00 to 7.38 overall acceptability scores which fell in the category of ‘liked moderately’. Protein, fat, sugars, dietary fibre, Zn and P contents were found significantly higher in vegetable prepared from vacuwn dehydrated snap peas but Ca, Fe and Mg contents of all the four types of vegetables did not differ significantly.
Snap peas, Drying methods, Sensory evaluation, Nutrients contents
