Oleoresin Capsicum

Mathew, A. G. and Lewis, Y. S. and Jagadishan, R. and Nambudiri, E. S. and Krishnamurthy, N. (1971) Oleoresin Capsicum. Flavour Industry, 2 (1). 23-26, 13 ref..

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Abstract

A description is given of: chilli varieties, their preparation (drying, grinding, etc.), oleoresin extraction and solvent stripping. Results are given of analysis of 10 chilli varieties for: yield of oleoresin, capsaicin content, Scoville heat value and total colour as carotene. Distribution of extractives in component parts of Sannam variety of chillies is shown.

Item Type:	Article
Uncontrolled Keywords:	CHILLIES-; Chilli varieties; DRYING-; /Drying/ of chillies; COMMINUTION-; /grinding/ of chillies; EXTRACTION-; Extraction of capsicum oleoresin; PEPPERS-; RESINS-; CAPSAICIN-; /Capsaicin content of chillies; COLOUR-; /colour/ of chillies
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2009 06:03
Last Modified:	28 Dec 2011 09:57
URI:	http://ir.cftri.res.in/id/eprint/7294

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