Abstract:
Kaffir lime leaves are commonly used to season food in South-East Asia. Both its
leaves and fruits have a pleasant lemon smell. The study included development of
natural seasoning from kaffir lime leaves and selection of the best drying methods in
order to produced high quality of natural seasoning from kaffir lime leaves. There
were three drying method used in this study, such as air oven drying, vacuum drying
and freeze drying. Moisture contents, colour profile, fiber and ash percentage of dried
kaffir lime leaves were determined in different drying methods. In addition,
antioxidant and phenolic compound were conducted to evaluate the highest
antioxidant activities of kaffir lime leaves in different drying method. From the result,
there were significant(p<0.05) different in antioxidant activities between kaffir lime
leaves extract in different drying method as compared to tocopherol and BHT. For
moisture contents and ash percentage, there were not significant(p<0.05) different
between samples in three drying methods. From the result, there were
significant(p<0.05) different in colour between kaffir lime leaves in different drying
method. For fiber analysis, there were not significant(p<0.05) different between
samples in vacuum drying and freeze drying methods but there are significant(p<0.05)
different between sample in air oven drying method.
