ICAR Research Data Repository for Knowledge Management
Chemical composition of coriander varieties and changes in roasting.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3405/
|
|
| Title |
Chemical composition of coriander varieties and changes in roasting.
|
|
| Creator |
Shankaracharya, N. B.
Anandaraman, S. Natarajan, C. P. |
|
| Subject |
14 Physical properties
30 Spices/Condiments |
|
| Description |
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. |
|
| Date |
1973
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Rights |
—
|
|
| Identifier |
http://ir.cftri.com/3405/1/Journal%20of%20Plantation%20Crops%2C%20Volume-1%28%20%281973%29%20184-189.pdf
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. |
|