Chemical composition of coriander varieties and changes in roasting.

Shankaracharya, N. B. and Anandaraman, S. and Natarajan, C. P. (1973) Chemical composition of coriander varieties and changes in roasting. Journal of Plantation Crops, 1. pp. 184-189.

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Abstract

Coriander seeds collected from different growing regions were examined for their physical values and chemical composition. TLC studies of the volatile oils from dilfenmt varieties showed variations in the constituents of the oils. Coriander seeds were roasted at 12S", IS0° nnd 195'Cand were analysed for their chemica! composition. Light roasted (I2SCC) seeds had superior flavour than the medium and dark roasted seeds.

Item Type:	Article
Uncontrolled Keywords:	Coriander seeds, chemical composition, roasting
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Sep 2013 09:51
Last Modified:	20 Sep 2013 09:51
URI:	http://ir.cftri.res.in/id/eprint/3405

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