| ≥1 piece |
Vegetables are rich in vitamins, carotenoids, ascorbic acid, minerals and dietary fiber; however, they are climacteric and their shelf-life is very short after harvest. Uncontrolled browning, wilting and loss of nutritional value are typical of fresh vegetables even at ambient temperature and relative humidity. When converted into powder form they are easy to preserve, transport, store and use as ingredients. The greatly reduced water content and water activity help prolong the shelf-life of vegetable powders. The loss of important nutrients can also be minimized during the powder production process by judiciously selecting the drying methods and encapsulating shell materials.
Vegetable powder are use for instant nutrition, flavor, and texture
Dried vegetable powder has longer self life without losing their nutritional value
It can be utilized as emergency food, as in powder form can be taken directly for it’s nutriant value.