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Studies on curry leaf (Murraya koenigii L).

Prakash, V. and Natarajan, C. P. (1974) Studies on curry leaf (Murraya koenigii L). Journal of Food Science and Technology, India, 11 (6). 284-286, 11 ref..

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Sorted picked curry leaves were analysed for chemical composition and then dried either in the sun (33 degree C), in cross-flow driers (55-58 degree C), in through-flow driers (55-58 degree C) or vacuum-shelf driers (50 degree C). Changes in moisture content, volatile oil yield and colour were determined. Results are tabulated. Yield of volatile oil was greater from dried leaves than fresh leaves. Vacuum-shelf drying gave the best green colour, but sun drying tended to blacken the leaves. TLC and GLC patterns are given for the oil. Caryophyllene, alpha-pinene and beta-pinene were identified as constituents.

Item Type: Article
Uncontrolled Keywords: COLOUR-; curry leaves, colour of dried; CURRY-; composition of dried curry leaves; colour of dried curry leaves; drying & composition of curry leaves; DRYING-; curry leaves, drying & composition of
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 06 Curry Leaf
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Mar 2010 09:18
Last Modified: 18 Mar 2010 09:18
URI: http://ir.cftri.com/id/eprint/7121

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