[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on arecanut: Part 1. Changes in chemical composition and physical characteristics of nuts with maturity.

Mathew, A. G. and Venkataramu, S. D. and Govindarajan, V. S. (1964) Studies on arecanut: Part 1. Changes in chemical composition and physical characteristics of nuts with maturity. Indian Journal of Technology, 2. pp. 90-96.

[img] PDF
Indian .Journal of Technology, 1964, VoL 2, No, 3, pp, 90-96.pdf - Published Version
Restricted to Registered users only

Download (294kB)

Abstract

Physical and chemical characteristics of arecanots of different maturities, collected from various growing, reg,ions of South India, have been determined with a view to understanding, the changes that occur with rnaturatlon and ripening,. A high concentration of total water extractives, polyphenols, nltrog,en and mineral matter are found at the tender stages. with maturity, the alkaloid, fat, fibre and polysaccharides are formed, bringing down the concentration of the former constituents. However, calculated on nut basis, continued formation of all constituents is evident. Significant differences in the characteristics of the nuts from certain reg,ions, such as Mysore, Thirthahalli and Vittai have been observed.

Item Type: Article
Uncontrolled Keywords: Physical, chemical characteristics, arecanots, maturity, processing
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2014 09:27
Last Modified: 13 Feb 2014 09:27
URI: http://ir.cftri.com/id/eprint/5572

Actions (login required)

View Item View Item