ICAR Research Data Repository for Knowledge Management
Physico-chemical properties of black pepper from selected varieties in relation to market grades
DSpice at Indian Institute of Spices Research
View Archive Info| Field | Value | |
| Creator |
JAYASHREE, E
ZACHARIAH, JOHN T GOBINATH, P |
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| Date |
2010-07-27T08:24:31Z
2010-07-27T08:24:31Z 2009 |
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| Identifier |
Journal of Food science and technology Vol.46(3): 263–265 (2009)
http://hdl.handle.net/123456789/506 |
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| Description |
Black pepper (Piper nigrum L.), arieties ‘Panniyur-1’, ‘Panniyur-2’, ‘Panniyur-5’, ‘Sreekara’,and ‘Subhakara’ were graded in a hand operated rotary sieve cleaner-cum-grader. The grader was provided with 3 sets of sieves with pore size of 3.5, 3.8 and 4.8 mm placed one after the other in the increasing order. The ariety ‘Subhakara’ had highest amount of berries of size between 3.8 and 4.8 mm (33.3%) which belongs to TGSEB (Tellicherry Garbled Special Extra Bold)grade. ‘Panniyur-1’, ‘Panniyur-2’ and ‘Panniyur-5’ had more than 60 % of its berries under the grade TG (Tellicherry Garbled). Bulk density ranged from 450 to 571 g/l. Bulk density increased with increase in size. However, bulk density decreased when the berry size was > 4.8 mm. The starch content increased as the grade size increased whereas protein and crude fibre did not show any consistent trend. The oleoresin and piperine contents were highest for the lower grade( |
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| Format |
46786 bytes
application/pdf |
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| Language |
en
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| Subject |
Black pepper
Grades Quality |
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| Title |
Physico-chemical properties of black pepper from selected varieties in relation to market grades
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| Type |
Article
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