Readers will come to know the effects of sun drying on the sensory properties of coriander leaves.

1. Md ShahjahanKabir
BSc. In Food & Process Engineering
Hajee Mohammad Danesh Science and Technology University, Dinajpur
Effects of Sun drying on sensory quality of
coriander leaves

2. Background
of
the Study

3. Production In
Bangladesh
Bangladesh in
2018-19.
Cultivated over
2,985 hectares.
Yield: 1,838
kgs/hectare.
Growing Season
October-
November
Uses
Usually used as
vegetables.
Salad making,
Flouring and so
on.
Seasonal Crops
Not available all
around the
year
Demand
Demand all around
the year
Backgrounds

4. Nutritional
Composition
of
Coriander leaves (100-
gram)
 Calories – 31.07
 Carbohydrate – 1.93 g
 Protein – 3.52 g
 Water – 86.99 g
 Fat – 0.70 g
 Fibre – 4.66 g
 Vitamins:
 Vitamin C – 135 mg
 Vitamin A – 6918 mcg
 Minerals:
 Phosphorous – 71 mg
 Iron – 1.42 mg
 Calcium – 184 mg
 Magnesium – 31 mg
 Sodium – 58.3 mg
 Potassium – 256 mg

6. Objectives
of
the Study

7. Our Objectives
Sun drying of Coriander
Leaves
Sensory evaluation of
Coriander leaves

11.  Measurement of Moisture Content
Moisture content was measured by a moisture analyzer and
Expressed as a percentage
 Measurement of Temperature and Relative Humidity
Temperature and Relative humidity were measured by the
Digital thermocouple

12.  Measurement of color
Color was measured by a colorimeter
 Sensory Evaluation

14. Sample Weight (g) Color Moisture
Content (%)
L a b
Raw 365.00 31.84±1.80 -2.19±0.41 19.52± 0.02 85.64±1.34
Dried 47.06 44.51± 0.02 -5.525±0.01 29.9±0.31 4.87±0.65
Tables: Attributes of Raw and Dry Coriander Leaves

15. Time (hr.) Weight(g) Moisture content (%) Temperature
(0C)
Relative
Humidity
(%)
0 365.00 85.64 32.35 51
1 153.00 70.73 35 51
2 69.50 35.57 35 50
3 54.75 18.21 35 52
4 49.08 8.76 33 62
5 47.07 4.87 34 60
Table: Sun Drying Properties of Coriander leaves

16. 0.00
10.00
20.00
30.00
40.00
50.00
60.00
70.00
80.00
90.00
0 1 2 3 4 5 6
Moisture
content
(%)
Time ( Hour)
Fig: Drying Curve ( Moisture content vs Time )

17. 6.4
6.6
6.8
7
7.2
7.4
7.6
7.8
8
Apperances
Crispiness
Colour
Flavor
Overall acceptibility
Fig. Sensory Properties of Dried Coriander leaves

18.  Drying of foods is aimed at producing a high-density product, which when adequately packaged has a longer shelf
life after which the food can be rapidly and simply reconstituted without substantial loss of flavor, taste, color, and
aroma.
 Sun drying of Coriander leaves can be a way of preservation of this flavorful plant.
Conclusion

19. Some Photographs during the experiment

20. Thank you