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

Loss of active principles of common spices during domestic cooking.

Srinivasan, K. and Sambaiah, K. and Chandrasekhara, N. (1992) Loss of active principles of common spices during domestic cooking. Food Chemistry, 43 (4). 271-274, 6 ref..

[img] PDF
Food_Chemistry,_Volume_43,_Issue_4,_1992,_Pages_271-274.pdf
Restricted to Registered users only

Download (334kB)

Abstract

Loss of active principles of the spices, curcumin, piperine and capsaicin, during domestic cooking, (i.e. boiling of spice mixes with food ingredients) were monitored. Over 85% loss of curcumin occurred during 15 and 30 min of cooking either in the presence or absence of the souring agent - tamarind. The loss of piperine under similar conditions was 50-60% when black pepper was used as an ingredient of curry powder. Loss of piperine was less when only black pepper was used in the food preparation. Capsaicin losses were of the order of 0-30% during cooking under similar conditions.

Item Type: Article
Uncontrolled Keywords: CONDIMENTS-; COOKING-; FLAVOURINGS-; SPICES-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:57
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7968

Actions (login required)

View Item View Item