OLORODE OMOBOLANLE, BAMGBOSE ADEFUNKE and RAJI OLUWATOYIN, Department of Food Technology, Moshood Abiola Polytechnic, Nigeria
Purpose: To investigate the effect of blanching and packaging materials on colour and storage stability of Ben oil (Moringa oleifera) leaf powder.
Design/methodology/approach: Fresh green Ben oil was blanched in a hot water (100°C) for 4 min, air dried, made into powder and packaged in glass, plastic and polyethylene. Stored at room temperature and analysed for colour and microbial loads. Colour was measured using Chroma meter (Colour- TEKPCL, USA) version.
Findings: Unblanched sample had lower l* (Bright) colour value compared to blanched while blanched sample had a lower a* (Green) colour value. a* value of blanched dried sample stored in glass and plastic decreased but the value increased in polyethylene. Loads in samples increases more in plastic containers.
Practical implications: Blanching enhanced the brightness of the leave powder. Glass retained its colour and seems to be less permeable to microorganisms.
Value: This findings is valuable to Ben oil powder processors.
Keywords: Ben oil; blanching; colour; glass; polythene; brightness.