Research Article
Ankita and K. Prasad
Abstract
Radish (Raphanus sativus L) is the one of the most ancient, widely cultivated, quick growing, cool season, cold tolerant root vegetable of Brassicaceae family. Leaves, roots and seeds of radish has variety of health benefits and used in the treatment of various diseases. The entire plant of radish is eatable. Increase in the fecal excretion of total lipids, triglycerides and total cholesterol on consumption of radish found helpful in cardiovascular disease (CVD) and delayed aging with inhibiting tumor growth preventing the occurrence of cancer. Green leafy vegetables are highly seasonal, therefore available abundantly at cheaper rates during peak season and results in the spoilage due to glut. Considering the enormous importance of this underutilized leafy vegetable, pretreatment at blanching and dehydration temperature and on physical, optical and chemical characteristics of radish leaf powder in order to improve the process for preparation and to develop and explore as functional ingredient to be used for various food products. It was found that the physical, chemical and optical properties of radish leaf powder were treatment and temperature dependent. Blanching of radish leaf prior to dehydration resulted into a powder of compact structure while the untreated radish leaf into more porous structure. The powder obtained under the combination temperature dehydration of 80°C as initial and 70°C as finishing temperature without any additional treatment (improved technique) gave a powder of higher quality, which was further improved on fractionation. The fine powder fraction was found rich in phyto chemicals and found comparatively more acceptable as functional material to be used to make the food full of therapeutic values.