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Curry leaf essence: a high value low volume product for rainfed farmers

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Title Curry leaf essence: a high value low volume product for rainfed farmers
Curry leaf essence: a high value low volume product for rainfed farmers
 
Creator ICAR_CRIDA
 
Subject Curry leaf, essence extraction.
 
Description Not Available
Curry leaf is used in the world over to flavour curries and chutneys. The availability
of leaf during summer season is low leading to sharp increase in prices of the fresh
leaves. The post- harvest processing of curry leaf thus can help in fetching better
prices to the farmers. The essence product after extraction can provide the aroma
of fresh curry leaf for the people living in mega cities and countries abroad round
the year where fresh leaf material is not available or is very expensive. Clevenger's
assembly is used for the extraction and quantification of any essence oil which is
lighter than water. It has been established earlier that some of the essence
components are very sensitive to heat and their levels go down with extended time
of extraction. Present manuscript describes a modified curry leaf essence
extraction assembly which also resolved a very characteristic peak on GC. This
peak was found to be absent in the essence extracted from the traditional
Clevenger's assembly. Of the three genotypes tested, Bhuvneswar was found to
be superior in terms of total essence yield and also possessed better storage
characteristics over Local and Suwasini. This value added product can find a good
use as a flavoring in fast food products, pharmaceuticals and perfumeries.
Not Available
 
Date 2020-02-25T05:58:38Z
2020-02-25T05:58:38Z
2007
 
Type Technical Report
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/32521
 
Language English
 
Relation Not Available;
 
Publisher Vanaja, M.