Record Details

Development and storability assessment of cumin based value added product jeeroli

Indian Agricultural Research Journals

View Archive Info
 
 
Field Value
 
Title Development and storability assessment of cumin based value added product jeeroli
 
Creator G. Lal , S. Lal*, S.N. Saxena , B.K. Mishra , M.K. Chaudary and Neha Shekhawat
 
Subject Antioxidant, cumin, jeeroli, phenol, shelf life, value addition
 
Description Cumin has been found to possess various pharmacological activities and also has ophthalmic effects due to thepresence of various healthy chemical constituents. It is commonly used as a condiment and flavoring agent in manydishes. The quantity used in traditional practices is too low while consumption. To ensure consumption of cumin indaily life, a value added product named jeeroli (sweet sour balls made from cumin) was prepared and developmentprocess standardized. Jeeroli was prepared through dry roasting of jeera followed by cooling and coarse grinding.After grinding various combinations were tried using black salt, sugar, rock salt, lemon juice, sugar, dry mango powderand asafetida. Combination which performed best in sensory evaluation was selected to further studies. Shelf lifebased on sensory evaluation, moisture content antioxidant activity and microbial load it was found that jeeroli is safe toconsume till 180 days of storage and could be explored as potential cumin based value added product for productdiversification.
 
Publisher Indian Society of Seed Spices (ISSS)
 
Date 2021-12-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJSS/article/view/160674
10.56093/
 
Source International Journal of Seed Spices; Vol. 11 No. 2 (2021): International Journal of Seed Spices; 18-22
2278-8417
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJSS/article/view/160674/57668
 
Rights Copyright (c) 2021 International Journal of Seed Spices
https://creativecommons.org/licenses/by-nc-sa/4.0