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Physical and chemical characteristics of processed arecanuts.

Shivashankar, S. and Dhanaraj, S. and Mathew, A. G. and Srinivasa Murthy, S. and Vyasamurthy, M. N. and Govindarajan, V. S. (1969) Physical and chemical characteristics of processed arecanuts. Journal of Food Science and Technology (Mysore), 6 (2). 113-116, 10 ref..

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Abstract

Types of processed areca nuts are described, and dimensions, vol. and chemical composition of 9 types are tabulated. Ranges of values for constituents (3-65 samples) were: moisture, 5.5-14.3%; total water extractives, 19.6-72.4%; polyphenols, 7.3-55.2%; arecoline, 0.1-0.9%; fat, 3.7-24.4%; crude fibre, 3.1-18.5%; polysaccharides, 9.2-28.2%; ash, 1.0-5.0%; and acid insoluble ash, 0-1.2%. Composition was found to depend on maturity of the nut. Specifications, based on these results, are proposed for processed areca nuts.

Item Type: Article
Uncontrolled Keywords: BETEL-NUTS; Composition of processed areca nuts; WATER-; /Moisture/ in areca nuts; POLYPHENOLS-; /polyphenols/ in areca nuts; ARECOLINE-; /arecoline/ in areca nuts; FATS-(VEGETABLE); /fats/ in areca nuts; FIBRE-; /fibre/ in areca nuts; SACCHARIDES-; /polysaccharides/ in areca nuts; MINERALS-; /ash/ in areca nuts
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 10:05
Last Modified: 15 Mar 2010 10:05
URI: http://ir.cftri.com/id/eprint/7373

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