Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.)
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.
[1] R.K.M.Hay, P.G.Watermann Volatile oil crops: Their biology, biochemistry
and production. New York: John Wyley&Sons Inc., 1993,
p. 185.
[2] S.Amirdivani, A.S.Baba "Changes in yogurt fermentation
characteristics, and antioxidant potential in vitro inhibition of
angiotensin-1 converting enzyme upon the inclusion of peppermint,
dill and basil", LWT-Food Science and Technology, vol. 44, 2011,
pp. 1458-1464.
[3] M.T.Bratta, H.J.D.Dorman, S.G.Deans, D.M.Biondi, G.Ruberto
"Chemical composition, antimicrobial and antioxidative activity of
laurel, sage, rosemary, oregano and coriander essential oils", Journal of
Essential Oil Research, vol. 10, 1998, pp. 618-627.
[4] Y.R.Lu, Y.L.Foo "Antioxidant activities of polyphenols from sage
(Salvia officinalis)", Food Chemistry, vol. 75, 2001, pp. 197-202.
[5] J.Tian, X.Ban, H.Zong, B.Huang, J.He, Y.Wang "In vitro and in vivo
activity of essential oil from dill (Anethum graveolens L.) against
fungal spoilage of cherry tomatoes", Food Control, vol. 22, 2011,
pp. 1992-1999.
[6] I.Doymaz, N.Turgul, M.Pala "Drying characteristics of dill and parsley
leaves", Jurnal of Food Engineering, vol. 77, 2006, pp. 559-565.
[7] M.A.Murcia, B.Lopez-Ayerra, F.Garcia-Carmona "Effect of process
methods and different blanching times on broccoli: proximate
composition and fatty acids", LWT, vol. 32, 1999, pp. 238-243.
[8] J.A.Pino, A.Rosado, I.Goire, E.Roncal "Evaluation of flavor
characteristic compounds in dill herb essential oil by sensory analysis
and gas chromatography", Journal of Agriculture and Food Chemistry,
vol. 43, 1995, pp. 1307-1309.
[9] A.K.Jaiswal, S.Gupta, N.Abu-Ghannam "Kinetic evaluation of colour,
texture, polyphenols and antioxidant capacity of Irish cabbage after
blanching treatment", Food Chemistry, vol. 131, 2012, pp. 63-72.
[10] S.K.Zlatev "Dynamics of essential oil accumulation in dill (Anethum
graveolens L.) during 24 h", Riv. Ital. Essenze, Profumi, Piante Off.,
Aromi, Saponi, Cosmet., Aerosol 58, 1976, pp. 553-555.
[11] H.J.Bouwmeester, J.Gershenzon, M.Konings, R.Croteau "Biosynthesis
of the monoterpenes limonene and carvone in the fruit of caraway. I:
Demonstration of enzyme activities and their changes with
development" Plant Physiology, vol. 117, 1998, pp. 901-912.
[12] M.Ghasemi-Varnamkhasti , S.S.Mohtasebi, M.L.Rodriguez-Mendez,
J.Lozano, S.H.Razavi, H.Ahmadi, C.Apetrei "Classification on nonalcoholic
beer based on aftertaste sensory evaluation by chemometric
tools", Expert Systems with Applications, vol. 39, 2012,
pp. 4315-4327.
[13] G.Haselau, D.Intelmann, T.Hofmann "Structure determination and
sensory evaluation of novel bitter compounds formed from b-acids of
hop (Humulus lupulus L.) upon wort boiling", Food Chemistry,
vol. 116, 2009, pp. 71-81.
[14] Y.Yin, Y.Din "A close to real-time prediction method of total coliform
bacteria in foods based on image identification technology and artifical
neural network", Food Research International, vol. 42, 2009,
pp.191-199.
[15] A.Dos, Z.Ayhan, G.Sumnu "Effects of different factors on sensory
attributes, overall acceptance and preference of Rooibos (Aspalathus
lineares) tea", Journal of Sensory Studies, vol. 20, 2005, pp. 228-242.
[16] L.L.M.M.de Melo, H.M.A.Bolini, P.Efraim "Sensory profile,
acceptability, and their relationship for diabetic/reduced calorie
chocolates", Food Quality and Preference, vol. 20, 2009, pp. 138-143.
[17] Z.Lisiewska, W.Kmiecik, J.Slupski "Contents of chlorophylls and
carotenoids in frozen dill: effects of usable part and pre-treatment on
the content of chlorophylls and carotenoids in frozen dill (Anethum
graveolens L.), depending on the time and temperature of storage",
Food Chemistry, vol. 84, 2004, pp. 511-518.
[18] T.P.Coultate "Food: the chemistry of its components", Cambridge,
UK: RSC Paperbackspp, pp. 213-217, 2002.
[19] R.Chakrborty, M.Bera, P.Mukhopadhyay, P.Bhattacharya "Prediction
of optimal conditions of infrared assisted freeze-drying of aloe vera
(Aloe barbadensis) using response surface methodology", Separation
and Purification Technology, vol. 80, pp. 375-384, 2011.
[20] ISO 8586-1:1993 Sensory analysis - General guidance for the
selection, training and monitoring of assessors - Part 1: Selected
assessors
[21] M.Nieβen, S.Thölking Sensorische Pr├╝ferverfahren. Anpassung f├╝r
mittelständische Betriebe. Hamburg: Behr-s Verlag GmbH, 2007,
ch. 4.
[22] M.H. Boelens Spices and condiments II. In: Volatile compounds in
Food and Beverages (H. Marsee ed.), New York: Marcel Deker, USA,
1991.
[23] N.W.Callan, D.L.Jahnson, M.P.Westcott, L.E.Welty "Herb and oil
composition of dill Anethum graveolens L. effect of crop maturity and
plant density", Industrial Crops and products, vol. 25, 2007,
pp. 282-287.
[24] I.Blank, A.Sen, W.Grosch "Sensory study on the character-impact
flavour compounds in dill herb (Anethum graveolens L.)", Food
Chemistry, vol. 43, 1992, pp. 337-340.
[25] A.Högnad├│ttir, R.L.Rouseff "Identification of aroma active compounds
in orange essence oil using gas chromatography-olfactometry and gas
chromatography-mass spectrometry", Journal of Chromatography A,
vol. 998, 2003, pp. 201-211.
[26] E.Arena, N.Guarrera, S.Campisi, C.N.Asmundo "Comaparison of
odour active compounds detected by gas-chromatography-olfactometry
between hand-squeezed juices from different orange varieties", Food
Chemistry, vol. 98, 2006, pp. 59-63.
[27] K. Bahceci, A. Serpen, V. Gokmen, J. Acar, "Study of lipoxygenase
and peroxidase as indicator enzymes in green beans: change of enzyme
activity, ascorbic acid and chlorophylls during frozen storage", Journal
of Food Engineering, vol. 66, 2005, pp. 187-192.
[1] R.K.M.Hay, P.G.Watermann Volatile oil crops: Their biology, biochemistry
and production. New York: John Wyley&Sons Inc., 1993,
p. 185.
[2] S.Amirdivani, A.S.Baba "Changes in yogurt fermentation
characteristics, and antioxidant potential in vitro inhibition of
angiotensin-1 converting enzyme upon the inclusion of peppermint,
dill and basil", LWT-Food Science and Technology, vol. 44, 2011,
pp. 1458-1464.
[3] M.T.Bratta, H.J.D.Dorman, S.G.Deans, D.M.Biondi, G.Ruberto
"Chemical composition, antimicrobial and antioxidative activity of
laurel, sage, rosemary, oregano and coriander essential oils", Journal of
Essential Oil Research, vol. 10, 1998, pp. 618-627.
[4] Y.R.Lu, Y.L.Foo "Antioxidant activities of polyphenols from sage
(Salvia officinalis)", Food Chemistry, vol. 75, 2001, pp. 197-202.
[5] J.Tian, X.Ban, H.Zong, B.Huang, J.He, Y.Wang "In vitro and in vivo
activity of essential oil from dill (Anethum graveolens L.) against
fungal spoilage of cherry tomatoes", Food Control, vol. 22, 2011,
pp. 1992-1999.
[6] I.Doymaz, N.Turgul, M.Pala "Drying characteristics of dill and parsley
leaves", Jurnal of Food Engineering, vol. 77, 2006, pp. 559-565.
[7] M.A.Murcia, B.Lopez-Ayerra, F.Garcia-Carmona "Effect of process
methods and different blanching times on broccoli: proximate
composition and fatty acids", LWT, vol. 32, 1999, pp. 238-243.
[8] J.A.Pino, A.Rosado, I.Goire, E.Roncal "Evaluation of flavor
characteristic compounds in dill herb essential oil by sensory analysis
and gas chromatography", Journal of Agriculture and Food Chemistry,
vol. 43, 1995, pp. 1307-1309.
[9] A.K.Jaiswal, S.Gupta, N.Abu-Ghannam "Kinetic evaluation of colour,
texture, polyphenols and antioxidant capacity of Irish cabbage after
blanching treatment", Food Chemistry, vol. 131, 2012, pp. 63-72.
[10] S.K.Zlatev "Dynamics of essential oil accumulation in dill (Anethum
graveolens L.) during 24 h", Riv. Ital. Essenze, Profumi, Piante Off.,
Aromi, Saponi, Cosmet., Aerosol 58, 1976, pp. 553-555.
[11] H.J.Bouwmeester, J.Gershenzon, M.Konings, R.Croteau "Biosynthesis
of the monoterpenes limonene and carvone in the fruit of caraway. I:
Demonstration of enzyme activities and their changes with
development" Plant Physiology, vol. 117, 1998, pp. 901-912.
[12] M.Ghasemi-Varnamkhasti , S.S.Mohtasebi, M.L.Rodriguez-Mendez,
J.Lozano, S.H.Razavi, H.Ahmadi, C.Apetrei "Classification on nonalcoholic
beer based on aftertaste sensory evaluation by chemometric
tools", Expert Systems with Applications, vol. 39, 2012,
pp. 4315-4327.
[13] G.Haselau, D.Intelmann, T.Hofmann "Structure determination and
sensory evaluation of novel bitter compounds formed from b-acids of
hop (Humulus lupulus L.) upon wort boiling", Food Chemistry,
vol. 116, 2009, pp. 71-81.
[14] Y.Yin, Y.Din "A close to real-time prediction method of total coliform
bacteria in foods based on image identification technology and artifical
neural network", Food Research International, vol. 42, 2009,
pp.191-199.
[15] A.Dos, Z.Ayhan, G.Sumnu "Effects of different factors on sensory
attributes, overall acceptance and preference of Rooibos (Aspalathus
lineares) tea", Journal of Sensory Studies, vol. 20, 2005, pp. 228-242.
[16] L.L.M.M.de Melo, H.M.A.Bolini, P.Efraim "Sensory profile,
acceptability, and their relationship for diabetic/reduced calorie
chocolates", Food Quality and Preference, vol. 20, 2009, pp. 138-143.
[17] Z.Lisiewska, W.Kmiecik, J.Slupski "Contents of chlorophylls and
carotenoids in frozen dill: effects of usable part and pre-treatment on
the content of chlorophylls and carotenoids in frozen dill (Anethum
graveolens L.), depending on the time and temperature of storage",
Food Chemistry, vol. 84, 2004, pp. 511-518.
[18] T.P.Coultate "Food: the chemistry of its components", Cambridge,
UK: RSC Paperbackspp, pp. 213-217, 2002.
[19] R.Chakrborty, M.Bera, P.Mukhopadhyay, P.Bhattacharya "Prediction
of optimal conditions of infrared assisted freeze-drying of aloe vera
(Aloe barbadensis) using response surface methodology", Separation
and Purification Technology, vol. 80, pp. 375-384, 2011.
[20] ISO 8586-1:1993 Sensory analysis - General guidance for the
selection, training and monitoring of assessors - Part 1: Selected
assessors
[21] M.Nieβen, S.Thölking Sensorische Pr├╝ferverfahren. Anpassung f├╝r
mittelständische Betriebe. Hamburg: Behr-s Verlag GmbH, 2007,
ch. 4.
[22] M.H. Boelens Spices and condiments II. In: Volatile compounds in
Food and Beverages (H. Marsee ed.), New York: Marcel Deker, USA,
1991.
[23] N.W.Callan, D.L.Jahnson, M.P.Westcott, L.E.Welty "Herb and oil
composition of dill Anethum graveolens L. effect of crop maturity and
plant density", Industrial Crops and products, vol. 25, 2007,
pp. 282-287.
[24] I.Blank, A.Sen, W.Grosch "Sensory study on the character-impact
flavour compounds in dill herb (Anethum graveolens L.)", Food
Chemistry, vol. 43, 1992, pp. 337-340.
[25] A.Högnad├│ttir, R.L.Rouseff "Identification of aroma active compounds
in orange essence oil using gas chromatography-olfactometry and gas
chromatography-mass spectrometry", Journal of Chromatography A,
vol. 998, 2003, pp. 201-211.
[26] E.Arena, N.Guarrera, S.Campisi, C.N.Asmundo "Comaparison of
odour active compounds detected by gas-chromatography-olfactometry
between hand-squeezed juices from different orange varieties", Food
Chemistry, vol. 98, 2006, pp. 59-63.
[27] K. Bahceci, A. Serpen, V. Gokmen, J. Acar, "Study of lipoxygenase
and peroxidase as indicator enzymes in green beans: change of enzyme
activity, ascorbic acid and chlorophylls during frozen storage", Journal
of Food Engineering, vol. 66, 2005, pp. 187-192.
@article{"International Journal of Biological, Life and Agricultural Sciences:62100", author = "Evita Straumite and Zanda Kruma and Ruta Galoburda and Kaiva Saulite", title = "Effect of Blanching on the Quality of Microwave Vacuum Dried Dill (Anethum graveolens L.)", abstract = "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.", keywords = "dried dill, sensory panel, sensory properties, aroma
compounds, color", volume = "6", number = "4", pages = "207-7", }
