Question
Select a commonly used vegetable (e.g., spinach, fenugreek leaves, carrots, beans) and observe the physical changes before and after sun drying. Record changes in colour, texture, weight, and estimate possible nutrient loss (especially vitamin and moisture content)(Unit 15 DNHE-1). Record your observations in the Table given below:
| Parameter | Fresh Sample | After Sun Drying (Day 1) | After Sun Drying (Day 2) | After Sun Drying (Day 3) | Remarks |
| Weight (g) | |||||
| Colour | |||||
| Texture | |||||
| Moisture (Visual Estimate) | High/Moderat e/Low | ||||
| Aroma | |||||
| Estimated Nutrient Loss (Vitamin/Mi neral) | — | Low/Moderat e/High | Low/Moderat e/High | Low/Moderat e/High | |
| Suitability for Storage | Yes/No | Yes/No | Yes/No | Yes/No | |
Answer :
Word Count : 526
For this observation, I selected spinach as the commonly used vegetable. Fresh spinach leaves are bright green in color, tender in texture, and have a high moisture content. The aroma is fresh and characteristic of leafy greens. The weight of the fresh sample was 200 grams. On Day 1 of sun drying, the spinach leaves began to lose moisture. The color changed slightly from bright green to a duller green, and the texture became somewhat limp but not fully brittle. The weight decreased to approximately 150 grams ___ __________ __________ ____ ________ ______ ________ __________ ___ ____.
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For this observation, I selected spinach as the commonly used vegetable. Fresh spinach leaves are bright green in color, tender in texture, and have a high moisture content. The aroma is fresh and characteristic of leafy greens. The weight of the fresh sample was 200 grams. On Day 1 of sun drying, the spinach leaves began to lose moisture. The color changed slightly from bright green to a duller green, and the texture became somewhat limp but not fully brittle. The weight decreased to approximately 150 grams ___ __________ __________ ____ ________ ______ ________ __________ ___ ____.
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