Effect of pre treatments and curing methods on the quality characters of processed cardamom (elettaria cardamom (L) maton (Record no. 28167)
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| 000 -LEADER | |
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| fixed length control field | 05151nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220331110242.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | SON/EF |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sonia.V |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of pre treatments and curing methods on the quality characters of processed cardamom (elettaria cardamom (L) maton |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellayani |
| Name of publisher, distributor, etc. | Deptartment of Processing Technology, College of Horticulture |
| Date of publication, distribution, etc. | 2012 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MSc. |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The research on “Effect of pre treatments and curing methods on the quality characters of processed cardamom (Elettaria cardmomum (L.)Maton” was undertaken at Department of Processing Technology, College of Agriculture, Vellayani with the objective of developing a pre treatment for cardamom which can retain good quality green colour having better flavour, texture, appearance and acceptability. The experiment was done at Cardamom Research Station Pampadumpara and the analysis was carried out at Department of Processing Technology, College of Agriculture, Vellayani. The experiment was laid out in factorial completely randomised design with three replications. The cardamom capsules were treated with different chemicals and dried under two curing methods. Pre treatments consisted of 1% of sodium carbonate, potassium carbonate, sodium hydroxide, sodium bicarbonate, magnesium sulphate, copper acetate and 0.1% of ascorbic acid, citric acid, polyethylene glycol and 500 ppm of naphthalene acetic acid. An untreated control was also included in the experiment. These cardamom capsules were then dried under conventional and modern drier and evaluated for physical, chemical and sensory qualities. The effect of pre treatments and curing methods on physical qualities of cardamom was evaluated. The boldness, bulk density and instrumental measurement of texture were not affected by the pre treatments as well as by curing methods. The greenness and total colour difference were influenced by the pre treatments. The cardamom capsules treated with 1% sodium hydroxide and sodium carbonate were superior in imparting greenness to the capsule colour. The result of total colour difference also substantiates this. The chemical parameters such as moisture, chlorophyll and essential oil content were significantly influenced by different pre treatments. The curing methods did not influence the chlorophyll and essential oil content of cardamom capsules. Flavour profiles of essential oil content of small cardamom were analysed using Gas Chromatography Mass Spectrometry. The major ten chemical components (1,8-cineole, α -terpinyl acetate, limonene, linalool, sabinene, trans nerolidol, α-terpineol, linalyl acetate, myrcene, α- pinene) present in essential oil of small cardamom were statistically analyzed. Cardamom capsules treated with 1% sodium hydroxide and 1% sodium carbonate showed better flavour profile with respect to α-terpinyl acetate, linalool and linalyl acetate in essential oil of small cardamom compared to other chemical pre treatments. The moderate content of 1,8-cineole with higher α -terpinyl acetate, linalool and linalyl acetate might have resulted in better flavour as noticed by sensory evaluation of cardamom capsules pre treated with 1% sodium hydroxide and 1% sodium carbonate. Conventionally cured cardamom capsules showed better retention of flavour compared to modern curing method with respect to 1,8-cineole, α - terpinyl acetate, limonene, linalool, α-terpineol and linalyl acetate. The pre treated cardamom capsules were analysed to find the residue content of the pre treated chemicals. The residue of sodium, potassium, magnesium, ascorbic acid and citric acid analysed were below the toxic level and would not cause any harm since they are needed in trace amounts in human body. The presence of heavy metal copper was also below the maximum residual level. The naphthalene acetic acid (NAA) content was a bit slightly above the normal level recommended for apple, pear, quince and pineapple. A significant level of residue of polyethylene glycol (PEG) was noted compared to control. The sensory tests carried out revealed better colour, flavour, texture, appearance and overall acceptability for the cardamom capsules treated with 1% of sodium carbonate and sodium hydroxide compared to other pre treated capsules as well as control. The flavour, texture and overall acceptability was superior in cardamom capsules dried under conventional curing compared to modern curing. The study concludes that the pre treating cardamom capsules with 1% sodium carbonate or 1% sodium hydroxide for two minutes gave better colour, flavour and overall good acceptability of cardamom. Both curing methods were ideal with regard to the general colour and texture as indicated by instrumental measurements. However the flavour profile of essential oil of small cardamom and sensory qualities were scored in favour of conventional curing method. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sreekala G.S(Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810110623 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 631.56 SON/EF | 173228 | 2014-03-18 | 2014-03-18 | Theses |