@article{Lalita Siriwattananon_Jiradech Maneerate_2017, title={EFFECT OF DRYING METHODS ON DIETARY FIBER CONTENT IN DRIED FRUIT AND VEGETABLE FROM NON-TOXIC AGRICULTURAL FIELD}, volume={11}, url={https://geomatejournal.com/geomate/article/view/2806}, abstractNote={<p>Fruits and vegetables are rich in vitamins, minerals and dietary fiber. However, they spoil<br>easily and their shelf-life is very short after harvest. Especially, fruits and vegetables from organic or nontoxic agricultural fields spoiled easily as it has not contained any preservation reagent. Converted into dried<br>powder form is easy to preserve and use as ingredients. Drying methods may affect the quality of dried fruits<br>or vegetables. Drying with higher temperatures resulted in loss of nutrients but little studies have showed the<br>change in dietary fiber. So, the objective of this study was to compare the effect of drying methods on dietary<br>fiber contents in pumpkin, yardlong bean, tomato, red cabbage and guava. Natural sun drying, hot air oven<br>drying and freeze drying were used to dry those fruit and vegetables. Then, dried fruit and vegetables were<br>grained into a powder and analyzed for dietary fiber contents. The results show that dietary fiber contents in<br>dried pumpkin, yardlong bean, red cabbage and guava had the same tendency, which having higher amounts<br>of dietary fiber from natural sun dry, hot air oven dry and freeze dry, respectively. While, in tomato showed<br>higher content in hot air oven, freeze dry and natural sun dry, respectively. According to the results, it was<br>concluded that the condition of natural sun drying may work efficiently to get higher dietary fiber content in<br>fruit or vegetables.<br><br></p>}, number={28}, journal={GEOMATE Journal}, author={Lalita Siriwattananon and Jiradech Maneerate}, year={2017}, month={Dec.}, pages={2896–2900} }