Effect of Blanching and Drying on Quality of Mace (Myristica fragrans)

Blanching of mace followed by drying in an agricultural waste-fired dryer yielded good quality product. At 50°C, drying was accomplished within 4 h. The dry recovery of blanched and unblanched mace was 37.14 and 37.8%, respectively. The effect of drying and blanching on quality constituents like volatile oil, oleoresin, colour and moisture were estimated and statistically compared. Blanching in 75°C hot water for 2 min, reduced the drying time by 12.5% and enhanced the colour (lycopene) by 22.06%. Blanched mace acquired a uniform deep red colour with a glossy appearance.