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 :
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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 due to water loss. Moisture is estimated to be moderate. Aroma was still mildly fresh but slightly altered by drying. The estimated nutrient loss, particularly of heat-sensitive vitamins like vitamin C, is low to moderate. The sample is moderately suitable for storage at this stage. By Day 2, the color of the leaves turned darker green to slightly brownish, indicating continued drying and oxidation of pigments. The texture became more brittle, and the weight reduced further to about 110 grams. Moisture content is visually low. Aroma has decreased and shows a faint earthy smell. Vitamin loss is
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