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International Journal of Food Science
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International Journal of Food Science
/
2020
/
Article
/
Tab 3
/
Research Article
Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from
Moringa oleifera
Leaves
Table 3
Moisture percentages (dry basis).
Sample
Fresh Leaves
Unblanched
Steam blanched
521
592
563
784
725
706
Moisture %
78.17 ± 1.57 (dry basis)
6.64 ± 0.25
5.63 ± 0.19
4.29 ± 0.10
5.35 ± 0.06
7.03 ± 0.02
5.48 ± 0.42
;
mean ± SD.