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Quality and market evaluation of processed arecanuts.

Dhanaraj, S. and Sankaran, A. N. and Mathew, A. (1970) Quality and market evaluation of processed arecanuts. Journal of Food Science and Technology, 7 (3). 123-26, 7 ref.. ISSN 0022-1155

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246 samples of processed areca nuts of the 6 major types were collected from marketing centres in Kerala and Mysore states. Quality was evaluated by allocation of points for defects, up to a max. of 300 points for very poor samples. Quality characteristics considered were size, uniformity, colour, husk residues, surface cracking, tender dried defect, cutting feel, inside structure, fungus and insect infestation, taste, chewing feel (crispness) and smell. Tables of results are given; quality scores ranged from 0 to 254. Cutting feel was dependent on drying conditions, but showed no correlation with moisture content. Inside structure and taste were dependent on maturity, and were correlated with fibre content. Polyphenol content was positively correlated with tender dried defect and negatively correlated with inside structure and taste. Fungus and insect infestation was a stotage defect, and depended on moisture content. Regression coeff. of price on quality score were highly significant (P less than 0.001), and prices predicted from quality scores agreed well with actual marked prices. [See also FSTA (1970) 2 4J375].

Item Type: Article
Uncontrolled Keywords: BETEL-NUTS; Evaluation of quality of processed areca nuts; COLOUR-; /Colour of processed areca nuts; HUSK-; /RESIDUES OF husk on processed areca nuts; TEXTURE-; /texture of processed areca nuts; TASTE-; /taste of processed areca nuts; SMELL-; /smell of/ processed areca nuts; FUNGI-; Contamination of processed areca nuts with /fungi/; INSECTS-; Contamination of processed areca nuts with /insects/; MARKET-; Prediction of market price of areca nuts; COST-
Subjects: 600 Technology > 08 Food technology > 13 Quality control
600 Technology > 08 Food technology > 33 Nuts
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 06:00
Last Modified: 17 May 2012 06:00
URI: http://ir.cftri.com/id/eprint/7298

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