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Water soluble extract from Cumin and Coriander: Application Studies as Beverage and Quality Characteristics

Chaynika, Verma (2010) Water soluble extract from Cumin and Coriander: Application Studies as Beverage and Quality Characteristics. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Spices find extensive applications in foods and beverages as additives for flavoring and taste. They are largely consumed for their typical aroma and taste that contributes the desirable flavor which is distinct for each spice and is attributed to the bioactive compounds present in the volatile oil of the spices. Their medicinal properties and health benefits also have been realized since ancient times and hence many spices find applications in traditional and ayurvedic medicines. Beverages or soft drinks usually contain flavor and flavor formulations at very low concentrations. These flavoring agents may be obtained from natural, nature identical or artificial/synthetic sources. Generally the beverages are consumed for relish, taste and refreshment rather than for any health, biological or neutraceutical values. But, with the growing concern on health, people prefer the beverages which can have the functional property, neutraceutical value and prepared from the natural sources. In this context, some of the spices such as cumin and coriander were explored for the preparation of the beverage using completely water soluble extract prepared from these spices. After roasting, 1:1 ratio of ethanol-water was used as solvent for extraction. The extracts prepared were expected to contain volatiles as well as non volatile constituents which are likely to have significant biologial value. Therefore conditions were optimized for the preparation of the extracts from roasted cumin and coriander seeds as well as formulation for preparation of the beverage. According to the optimized formulation, the carbonated beverage was prepared using ingredients such as extract (1:1) at a level of 250 ppm each for cumin and coriander, sugar, citric acid and carbonated water. Sensory analysis was carried out at a preliminary level as well as systematic studies were done. It was concluded that the product with 500 ppm extract (250ppm cumin + 250 ppm coriander), 10⁰Brix, and pH of 3.2, was found to be suitable for consumption and was acceptable. Flavor retention and recovery studies have been carried out using Simultaneous Distillation Extraction Technique with Likens Nikerson Apparatus followed by Gas Chromatography – Mass Spectrometry analysis, for the orignal extract as well as for the beverage. The results indicate that the extract contained about 21 major compounds such as cuminaldehyde, α-Terpineol, Perilla alcohol, Thymol, Damascenone, β-Ionone, Muurolol, γ-elemene, 2-Caren-10-al, etc. From the beverage cuminaldehyde was observed as the predominant constituent. The product was stored under refrigerated conditions at 4⁰C and till 1 month it did not show any changes in flavor or accepatability. Further studies regarding shelf life or microbilogy stability need to be evaluated. Thus, the product is a carbonated soft drink made up of all natural ingredients. The beverage contains the extract from cumin seeds and coriander fruits, which is likely to have the bioactive compounds which include cuminaldehyde in significant and percievable amounts. Therefore it may be considered as a health drink posessing several health benefits such as improvement in digestibility, helping in healing up of infections or wounds in the digestive & excretory system and speeding up of digestion, and detoxification of body. It is expected to be safe for consumption since no synthetic additives/preservatives were added. The pH of the beverage is suitable for protection against microorganisms and attainment of a good shelf life and keeping quality. The product is well accepatble and can be consumed as a refreshing carbonated soft drink.
Uncontrolled Keywords: Spices; cumin; coriander; carbonated beverage; natural ingredients
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 07 Beverage Technology > 07 Soft drinks
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jan 2011 11:50
Last Modified: 18 Jan 2011 11:50
URI: http://ir.cftri.com/id/eprint/9849

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