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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