MSc.

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.