PRODUCTION OF HIGH QUALITY CORIANDER POWDER USING CRYOGENIC GRINDING
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Date
2016
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Anand Agricultural University, Anand
Abstract
Coriander (Coriandrum sativum L.) is an annual and herbaceous plant, belonging to the Apiaceae family. Coriander is a culinary and medicinal plant native to southern Europe and western Mediterranean region, and is extensively cultivated worldwide since human antiquity. Coriander is of economic importance since it has been used as flavoring agent in food products, perfumes and cosmetics. Moreover, the essential oils and various extracts from coriander have been shown to possess antibacterial, antioxidant, antidiabetic, anticancerous and antimutagenic activities. Cryogenic grinding is method of powdering products at sub-zero temperature ranges from 0 to -175⁰C. The present investigation was undertaken to optimize cryogenic grinding parameters to obtain superior quality of coriander powder. Coriander seed contained moisture content 7.72±0.02%, carbohydrate content by difference 26.599±0.37%, protein content 14.87±0.0092%, total fat 16.59±0.35%, crude fiber content 29.66±0.07%, ash content 3.92±0.05% and volatile oil content 0.641±0.041%. The effect of grinding temperature
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Keywords
Food Processing Technology, Analysis