• Repalle Yash Vardan Swamy
• B. Bharati
• D. Kavya

This research study focused on developing dehydrated vegetable powders to create value-added food products, examining the impact of drying methods microwave, freeze, and tray drying on the nutritional, functional, microbial, and sensory properties of tomatoes, pumpkins, and onions. The main objective was to enhance the nutritional quality, shelf life, and consumer appeal of commonly consumed foods. Key parameters including protein, fibre, moisture, and total sugars were evaluated under standardized protocols. Results indicated that tray drying preserved the highest levels of protein and fibre, particularly in tomatoes (15 g/100g protein, 13 g/100g fibre) and onions (12.3 g/100g protein, 13.5 g/100g fibre). Freeze drying maintained better colour and texture, crucial for consumer acceptability, while microwave drying allowed for faster processing but had higher microbial loads in some cases. Microbial analysis showed that tray drying consistently maintained low bacterial counts (10^3 CFU/g) over 60 days, while freeze-dried onions had the lowest count at day 15 (10^0 CFU/g). Sensory tests ranked tray-dried powders highest for colour, aroma, and overall acceptability, with freeze-dried powders preferred for texture in soups. While microwave drying was practical, it received slightly lower sensory scores due to changes in volatile compounds. Overall, tray drying emerged as the most effective method for producing dehydrated vegetable powders, highlighting its potential to enhance the nutritional and sensory qualities of food products. This research emphasizes the importance of optimizing drying methods based on vegetable characteristics and intended applications to advance functional food development.

Vegetable powders, Drying methods, Tray drying

"DEVELOPMENT AND UTILIZATION OF DEHYDRATED VEGETABLE POWDER FOR VALUE ADDED FOOD PRODUCTS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 11, page no.f201-f213, November-2025, Available :http://www.jetir.org/papers/JETIR2511545.pdf

"DEVELOPMENT AND UTILIZATION OF DEHYDRATED VEGETABLE POWDER FOR VALUE ADDED FOOD PRODUCTS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 11, page no. ppf201-f213, November-2025, Available at : http://www.jetir.org/papers/JETIR2511545.pdf