ICAR Research Data Repository for Knowledge Management
Glucosinolate and Lipid Composition of Newer Indian Varieties of Mustard and Rapeseed
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/312/
JFST-13-93 |
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| Title |
Glucosinolate and Lipid Composition of Newer Indian Varieties of Mustard and Rapeseed
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| Creator |
Sindhu Kanya, T. C.
Nagaraju, T. Kantharaj Urs, M. |
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| Subject |
30 Spices/Condiments
17 Fatty Acid Chemistry |
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| Description |
Mustard varieties contain 64.4 and 89.5 p. moles gluconapin/g dry meal in contrast to 104.2 and 123.3 µ moles/g dry meal in rapeseed varieties. Sinigrin was present only in mustard and amounted to 7.6 and 10.3 µ moles/ g dry meal. Erucic acid was found to be rich in all the varieties. Iodine values were higher in mustard varieties than in four varieties of rapeseed. |
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/312/1/JFST_30%282%29_137-138_1993.pdf
Sindhu Kanya, T. C. and Nagaraju, T. and Kantharaj Urs, M. (1993) Glucosinolate and Lipid Composition of Newer Indian Varieties of Mustard and Rapeseed. Journal of Food Science and Technology, 30 (2). pp. 137-138. |
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