Effect of temperature and blanching methods on drying of broccoli var. Sadhana

A study was conducted for processing dried broccoli var. Sadhana for extension of shelf life since broccoli is a highly perishable crop and shows a short shelf life in fresh condition. Harvested broccolis were prepared for drying by blanching in hot water for 30 seconds (sec) and 1 minute (min), steam blanched at 1 and 2 min, microwave blanched in 800W (watt) for 30 sec and 1 min for different samples followed by washing in cool water and dried in two temperatures 55 and 60°Celcius till constant weight is obtained. Dried broccoli with different treatments were packed in plastic zipper bags and stored in cool and dark condition for 5 months for storage studies at regular intervals to study rehydration ratio and sensory analysis (colour, smell, texture and overall acceptability) of the dried product. The overall acceptability was maximum in steam blanched broccoli at the end of the storage period during the storage study.