PRACTICAL MANUAL

Processing of Spices and

Plantation Crops
B.Tech.
(Food Technology)
Semester : IV
Course No.: FPT-2411
Course Credits: 3(2++1)

Department of Food Process Technology

College of Food Technology VNMKV

Vasantrao Naik Marathwada KrishiVidyapeeth PAREHA

Parbhani - 431402
 Departmentof Food Process Technology
College of Food Technology
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani

Certificate

This is to certify that Mr/miss

th
Studying in B.Tech (Food Tech) IV "New) semester has performed
set of experiments of the subject Processing of Spices and
Plantation Cropswith course number FPT-2411 satisfying in the
year 20 -20

Date:

Head of Dept. Course Instructor

 INDEX

Sr. Name of the Experiment

No. Page
No. Date Remarks
1 Determination of physical properties of spices. 1
2 To determine the non-volatile ether extract of spices 5
3 Determination of Moisture of Spices 6
4 Determination of total Ash of spices
5 Determination of Acid insoluble Ash of spices 11
6 Determination of Crude Fiber of spices 12
7 Study of standard specification of spices 14
8 Study on Curing of ginger 19
Detection of adulteration in spices 21
10 Test for presence of chromate 23
11 Determination of piperine content of black pepper 24
12 Determination of Picrocrocine, safranal and crocine content 26
13 Steam distillation of spices for essential oil 28
14 Extraction of oleoresins from spices 30
15 Determination of curcumin content in turmeric 32
16 Preparation of curry powder 34
17 Preparation of Indian Masala for different foods 36
18 Visit tospice industry 38
 Experiment No. 1

Determination of physical properties of spices

Objective: To determine the physical properties ofspices.
Relevant lnformation:
Herbs and spiccs are among the most versatile and widely used ingredients in food processing. Spice
physical dimension like shape, is very important in sorting and sizing, and determines how much weight of
Spices can be placed in shipping containers or plastic bags of a given size. Skin colour is an attribute that
deternines consumer's behavior and it is accepted as one of the most important external quality parameters. The
volume and density are important to design fluid velocities for transportation. The physical properties
determined for spices are size, shape, bulk density, true density, porosity, the angle of repose, geometric mean
diameter, sphericity and 1000 kernel weight.
Materials required : Diferent types of spices, analytical precise balance, vernier caliper, glass wares etc
Procedure:
Dimensions of spices:
A. Size of spices:
Procedure:
1) Select the spices randomly
2) Determine the length, width and thickness ofeach spice using vernier caliper (least count 0.01l cm).
3) Determine the size using the measured geometric dimensions of length (L), width (W) and thickness (T)
using the formula;
Size-(LWT)
Where,
L:length of cach spice
W:width of eachspice
T:thickness of each spice

B. Sphericity (S):
1) The shape of a food material is usually expressed in terms of its Sphericity. Sphericity (S) is defined as the
ratio of the surface area of a sphere having the same volume as the spices to the surface area of the spice.
Determine the Sphericity using the measured geometric dimensions length, thickness and width of spices.
2) Make aminimum ten observations to get average values of length, width and thickness ofthe spices.
3) Calculate the Sphericity as per formula given below.
Observations:
1. Name of the sample:
2. Length of the each spice(L):
3. Width of the cach spice (W):
4. Thickness of the cach spice(T):
5. Size of each spice:
6. Sphericity of the cach spice(S):

Calculation :
Sphericity(S): (LWTY

C. 1000 Kernel Weight (TKW)

Procedure:
1) Fromthe mass ofspices,count 1000 individual spice randomly.
2) Take accurate weight of these 1000 spice on aprecise balance.
Observations:
1, Name of the sample:
2. Weight of 1000 individual spices (g):

D. Angle of Repose :
The angle of repose is an important physical property tor the design of
conveying systems of particulatematerials. When the material is smooth and rounded, the processing, storage and
angle ofrepose is lev
For sticky and fine materials the angle of repose is high. The angle of repose,
therefore, indicates the cohesion
amongst the individual units ofthe materials.

Procedure:
1) Take abottomless cylinder (10 cm diameter and 15 cm height).
2) Placeit on a smooth surface and fill it with the spice.
3) Raisethe cylinder slowly permitting the sample to flow down and form a natural slope.
4) Measure the height (H) and diameter (D) of the heap and determine the angle of repose as
in calculation.
given

Observations:
1. Name ofthe sample:
2. Diameter ofhip (D):
3. Height ofhip (H):
4. Angle of repose:
Calculation:
Angle ofrepose =tan(2H)
D

E. Bulk Density
Bulk density is defined as the ratio of the mass of the sample to its yolume and can be evaluated by weighin3
the spice ofknown volume.

" 02"
Procedure:
1) Take l000 ml capacity dry measuring cylinder.
2) Fillthe measuring cylinder till 1000 ml mark with the spice.
3) Take out the spice and weigh it.
4) Calculate the Bulk Density as in calculation

Observations:
1. Name of the sample:
2. Wt. of spice:_
3. Volume of spice:
4. Bulk density of spice:

Calculation:
Bulk Density (g/ml) = Wt. of spice
1000

E TrueDensity:
It is the ratio of themass of the sample to its true volume. For any spice, true density can be determined
by the water displacement method.

Procedure:
1) Weigh 20 gram ofspice.
2) Take l000 ml capacity measuring cylinder.
3) Add solvent likeKerosene/Toluene ofknown volume e.g. 50ml
4) Addpreviously weighed spice to the solvent.
5) Note down the increase in volume.
6) Calculate the Density as follows

True Density = Wt.ofspice (g)

Increase in volume (ml)

Observations:
1. Name of the sample:
2. Increase in volume:
3. True density of spice (g/ml) :
G. Porosity:
Porosity is a vital physical property that characterizes the amountof air spaces in a bulk. It is needed in
modeling and design of various heat and mass transfer processes. Itis defined as the volume fraction of air in the
bulk sample and is calculated as given below:
Observations:
1. Name of the sample:
2. True density of a spice:
3. Bulk density of a spice:
4. %porosity:

"03"
Calculation:
% Porosity = Density-Bulk Density x 100
Density

Result:The physicalpropertics determincd for spiccs are as follow:

1. Length ofthe spices (L):
2. Width ofthe spices(W):
3. Thickness ofthe spices(T):
4. Size ofthe spices:
5. Sphericity ofthe spices(S):
6. 1000 Kemel Weight (TKW):
7. Angle ofrepose:
8. Bulk density of spices:
9. True density of spices:
10. %porosity:

"04"
 Experiment No. 2

Determination of non-volatile ether extract of spices

Objective: To determine the non-volatile ether extract

Materials required: dry spices, Soxhlet Extractor and grinder

Reagents: Diethylether -anhydrous

Procedure:
1) Extract 2g of groundsample in acontinuous extraction apparatus (Soxhlet Extractor) with diethyl ether for
18 hours.
2) Remove the ether byy distillation followed by blowing with astream of air with the flask on aboiling water
bath and dry in an oven at 110'C tillthe loss in weight betweentwo successive weighing's is less than 2nmg.
3) Shake the residue with 2-3 ml ofdiethyl ether at room temperature; allow settling and decanting the ether.
4) Repeat the extraction until no more ofthe residue dissolves.
5) Dry the flask again until the loss in mass between two sucessive weighing's is less than 2mg, Record the
lowest weight.

Observations:
1. Name of the sample:
2. Weight of the sample taken for test (w):
3. Weight of the flask with Non Volatile Extract (w,):
4. Weight of the flask with ether insoluble residue after decantation (w,):
Caleulation:
Non Volatile Ether Extract=100(W,-W,)
(% By weight) W

Result:
The non-volatile ether extract of spices is:

"05"
 Experiment No. 3

Determination of Moisture of spices.

Objective: To determine the Moisture of spices.

Relevant Information:
One of the most fundamental and important analytical procedures that can be performed on a c.
product is an assay for the amount of moisture. This analytical value is of great economic importance to a
manufacturer because water is inexpensive filler. The Moisture content of foods varies greatly. It is a
constituent ofmost food products. The approximate expected Moisture of content of afood canaaffect major
the choice
of the method of measurement. Depending on the form of the water present in a food the method nsed e
determining moisture may measure more or less of the water present. Several oficial methods may exist for :
particular product for example, the Association of Official Analytical Chemists (A0AC), vacuum ue
Distillation. Usually, the first method listed by AOACispreferredover others in any section.
Distillation techniques involve co-distilling the water in afood sample withahigh boiling point solvent
that is immiscible in water, collecting the mixture that distills off, and then measuring the volume of wate. Two
distillation procedures are in use today, direct and reflux distillation, with immiscible solvents example, in direct
distillation with immiscible solvents of higher boiling point than water, the sample is heated in mineral oil or
liquid with a flash point well above the boiling point for water. Other immiscible liquids with boiling point only
slightly above water can be used (e.g., toluene, xylene and benzene). However, reflux distillation with an
immiscible solvent is the most widely used method.'

Principle:
The amount of water is determined by distilling the material with an organic liquid not miscible with
water and collecting the distillate in a graduated tube.

Reagents:
Toluene - Saturated with small quantity of water and distill. Use the distillate for determination of
moisture

Apparatus:
Moisture Distillation Apparatus -consists of a 500 ml short neck round bottomed flask heated by
suitable means and provided with a reflux condenser discharging into a trap
serves to collect and measure the condensed water and to return the
connected to the flask. The trap
condensed solvent to the flask (See figures
below) and a copper wire long enough to extend throughout the condenser with one end twisted a
into spiral. The
diameter of the spiral should be such that it fits snugly within the graduated portion of the
receiver and yet it Can
be moved up and down

"06"
 S5Hs
TO
(0 22 TO24
2O
TO
235
GAADUATIONS
IO9 TO u

A1ldimensios in milllmetres.
MosTURRDDTIHLATION ArrARATUS

Procedure:
1. Clean the entire apparatus with chromic acid cleaning solution to minimize adherence of water droplets to
the sides of the condenser and the receiver.
2. Rinsethoroughly with water and dry completely before use.
3. Weigh to the nearest about 20-40 gofprepared sample (or enough to yield 2-5 ml H,0 in the trap).
4. Transfer to the distilling flask with toluene. Add enough toluene to cover test portion completely (about 75
ml).
5. Fill receiving tube with toluene pouring it through top of the condenser until it begins to overflow into the
distillation flask. Insert loose cotton plug in top of the condenser to prevent condensation of atmospheric
moisture in the tube.
6. Add a few pumice stones to avoid bumping. Bring to boil and distill slowly about 2drops per second(about
100 drops per minute) until most of water distills over, then increase rate of distillation to 4 drops per
second.
7. Continue distilling until 2consecutive readings 15 minutes apart show no change. Dislodge any water held
up in the condensed with wire loop. Rinse condenser carefully with 5ml toluene.
8. Continue distillation 3-5 minutes,cool receiver to room temperature allowing it to stand in air or cooling it
inwater. Solvent and water layers should now be clear, ifnot let stand until clearing occurs. Read volume of
water estimating to nearest 0.1 ml and calculate percentage.

" 07"
Moisture Content (% by weight) =100V
Where V
M=Weight of sample
Observations:
1. Nameof the sample:
2. Weight of the sample:
3. %moisture content:
M
=Volume in ml ofwater collected

Result:% moisture content of the sample is......

ONHO9A10
cOLLEGA
OFF

PARBHAN

" 08"
 Experiment No. 4

Determination of total Ash of spices

Objective :To determine the total Ash of spices
Principle:
Organic matter is burnt off at as low temperature as possible. Heating is done in stages, first to char the
product thoroughly and finally to ash at 550° C in a muffle furnace. The inorganic matter left after burning
organic matter is cooled and weighed.

Apparatus:
1.Crucible
2. Heating Plate
3. Muffle Furnace
4. Desiccator
5.Analytical Balance

Procedure:
1. Place the crucibles in muffle furnace to heat at 550° Cfor 15 minutes.
2. Remove the crucibles, cool in a desiccator for one hour and weigh the crucible (W).
3. Weigh 2gofsample inthecrucible (W;).
4. Keep the sample on ahot plate tillsmoking ceases and sample become thoroughly charred.
5. Place the crucibles inside the muffle furnace and heat to550° C for 5to 6hours.
6. Let the furnace cool and take out crucibles containing ash, clean and white in appearance.
7. If traces of carbon are still evident, cool the crucible, add 1-2 ml of water and stir with a glass rod to break
up the ash. Dry on steam bath and place in muffle furnace and again heat at 550° C.
8. Cool the crucible in a desiccator and reweigh (W) the crucible containing ash.
Note: -In case ofNutmeg, Mace, Ginger and Cloves the ignition should becarried out at 600 +25"C. In case of
ground mustard proceed as above and ignite for l hr after disappearance of Carbon. Leach the ash with hot water,
filter through ash less filter paper and wash filter paper thoroughly. Transfer the filter paper and contents to the
dish, dry and ignite in muffle furnace again for 1 hour. Cooland add 5- 10 drops of Nitric acid, evaporate to
dryness on awater bath and heat in muffle furnace for 30 minutes. Repeat the addition of 5- 10 drops of Nitric
acid, evaporating to dryness and heating in muffle furnace for 30minutes. Cool and weigh
Calculation:
Ash %= (W,-W) x 100
(W,-W)
Where,
W=Weight of emptycrucible
W,=Weight of enpty crucible +Sample
W=Weight of emptycrucible +Ashed Sample

09
Observations:
1. Nameofthe sample:
2. Weight of the sample:
3. %ash content:

Result:% ash content of sample is ----

RBHAN

" 10"
 Experiment No. 5

Determination of Acid insoluble Ash of spices

Objective: Todetermine the Ash insoluble in dil. HClofspices
Reagents:
(1) Dilute Hydrochloric Acid-Conc. HCI(sp gr 1.19) diluted in water 2:5(vlv)
(2) Silver Nitratesolution-10%(w/v)

Procedure:
1 To thedish containing total ash, add 25 ml of dilute HCI and boil covering the dish with a watch glass to
prevent spattering.
2 Allow to cool and filter the contents ofthe dish through an ash less filter paper (medium fine).
3. Wash the filter paper with hot water until the washings are free from HCl as tested by silver nitrate solution.
and retum it to the dish.
4. Evaporate carefully on a water bath and ignite in amuffle furnace at 550+25° Cfor l hour.
5. Cool the dish in adesiccator and weigh.
6 Repeat the operation of igniting for 1 hr, cooling and weighing tillthe difference in weight between two
successive weighing's is less than 0.001 gm.
7. Note the lowest weight.

Calculation :
Ash insoluble in dil. HCI=(W,-W) x 100 x100
(on dry basis) %by wt W,-W 100M

Where W=weight ofempty dish

W,=Weight of dish+sample
W,=weight of dish +acid insoluble ash
M=Percent Moisturecontent

Observations:
1. Name of the sample:
2. Weight of the sample:
3. %Acid insoluble ash content:
Result: %Acid insoluble ash content of the sample is ....

"11"
 Experiment No. 6

Determination of Crude Fiber of spices

Objective:To determine the Cude Fiber of spices
Relevant Information :
Crude fiber is a measure of the quantity of indigestible ccllulose, pentosans, lignin,
components of this type present in foods. It isthe residue of plant materials remaining after solvent and other
provideexttheractbulk
ion
followed by digestion with dilute acidandalkali. These components have little food value but
necessary for proper peristalticaction in the intestinal tract.

Reagents:
(1) Dilute Sulphuric acid 1.25 %(w/v)
(2) Sodium hydroxide Solution-1.25 % (w/lv)
(3) Ethanol-95%(v/v)

Procedure:
1. Weigh accurately about 2 - 2.5 g ground sample into a
thimble and extract for about l hour with petroleum
ether in a soxhlet extractor.
2. Transfer the material in the thimble to a 1litre
flask. Take 200 ml of dilute sulphuric acid in a beaker and
bring it to boil.
3. Transfer the whole oftheboiling acid to the flask
containing fat free material and immediately connect the
flask to a water cooled reflux condenser and heat so that the
contents of the flask begin to boil within 1
minute.
4. Rotate the flask frequently, taking care to
keep the material from remaining on the sides of the flask and out
of contactwith the acid. Continue boiling for
5. Remove the flask and filter through fine
exactly 30 minutes.
linen (about 18 threads to a cm) or through a coarse
hardened filter paper held in a funnel and wash with boiling water until acid washed,
the washings are no longer acid to
litmuspaper.
6. Bring some quantity of sodium
hydroxide solution to boil under a reflux condenser. Transfer the residue on
the filter into the flask with 200 ml of boiling
7. Immediately connect the flask with the
sodium hydroxide solution.
reflux condenser and boil for exactly 30 minutes. Remove the
and immediately filter through the linen or flask
8. Thoroughly wash the residue with hot
filter paper.
water and transfer to a gooch crucible prepared with a thin
compact layer of asbestos. but
9. Wash the residue thoroughly first with hot
water and then with about 15 ml
ofethanol and with 3 success1ve
washings ofpetroleum ether.
10. Dry the gooch crucible and contents in an air
oven at 105°C for 3hours. Cool and weigh.

" 12>
11. Repeat the process of drying for 30 minutes, cooling and weighing until the difference between two
consecutive weighing's is less than 1mg.
12. Incinerate the contents of the gooch in amuffle furnace at 550C untilall carbonaceous matter is burnt. Cool
the gooch crucible in adesiccator and weigh
Calculation:
Crude fiber (ondry basis) = 100 (W,-W.) x 100
W 100- M

Where W, =weight of gooch crucible +contents

W,=weight of gooch crucible +ash
W=weight of sample taken for test
M=Percent moisture content

Observations:
1. Name ofthe sample:
2. Weight ofthe sample:
3. %Crude Fiber content:

Result:%Crude Fiber content ofthe sample is..

VNMKY
BHAN!

"13"
 Experiment No. 7

Study of standard specification of spices

Objective :To study the standard specification of spices
Relevant Information:
The Geneva-based International Standards Organization (1SO) defines spices and
Vegetable products or mixtures there of, free from extraneous matter, used for flavoring. condiments as.
Imparting aroma in foods. The tern'spice' is thus used to cover the use of spices, herbs and seasoning
certain
and
vegetables toimpart odour andflavor tofoods. Aconventionalclassification of spices is basedion aromatic
as: degree of taste
hot spices
mild spices
aromatic spices
herbs and aromatic vegetables
Herbs and particularly spices have always been highly-priced commodities and vulnerable
adulteration. In consequence simple standards evolved early. Today the two major international standards areto
those set by the United States and those set By the European Union (EU). Standards relying on
the same general
parameters also exist in those countries responsible for growing herbs and spices, for example the Indian Spices
Board and the Pepper Marketing Board. These standards are influenced by those set by the
major importing
COuntries.There are various types of test which make up the range ofinternational standards:
1. Cleanliness.
Thisis a measure of the amount of foreign and extraneous matter, for
example insect contamination, excreta
or foreign bodies. Measurement is by physical determination using
microscopicanalysis of contamination
within aliquots (samples) of the product.
2. Ash level. This is ameasure of the level ofimpurities in a
product, obtained by burning off theorganic matter
and measuring the residue of ash. This measurement is carried out by
toconstant weight.
incinerating the herb or spice at 550°C
3. Acid insoluble ash (AlA) (or sand content): This is a classic
determination ofthe cleanliness ofthe herb or
spice. The measure is usually made in conjunction with the ash content by
boiling the ash in 2N HCl and
incinerating the residue (again at 550°C) to a constant weight. Again maximum figures exist for most
herbs and spices.
4. Volatile oil (V/O) : This measure
helps to identify whether the herb
adulterated, perhaps by addition of foreign materials, low quality or spent amounts of theor spiceor has been
5. Moisture content : The amount of moisture is herb spice.
important since moisture content determines weight, and
weight is used in pricing. Moisture content is generally determined within the herb and spice indUstry
using the Dean &Stark methodology. Generally the level is 12% max.
6. Water availability: In recent years moisture content has been
related to the Aw or the water availability of the
herb or spice. The level of 0.6Aw is generally accepted as a figure at
and below which microbial
growth cannot occur.

" 14"
 7. Microbiological measures: There is arange of techniques available for counting the numbers ofa pathogen
in asample.
8. Pesticide levels: Pesticide levcls are not seen as a major problem given the (low) average daily intakes of
these products by consumers. As aresult, in the EU limited legislation exists for herbs whilst, for spices, the
EU has determincd there is no risk and no legislation is planned.
., Mycotoxin levels: Mycotoxins, specifically aflatoxin and ochratoxin A, have been of concern within the last
few ycars in the industry.
10,. Bulk density/bulk index : This is an important measure, particularly in filling retail containers of herbs and
spices. Densiticsmay be measured after packed down, e.g, after tapping the product so that it assumes a
minimun density.or untapped: as it fallsinto thecontainer without compression. This measure is usually
defined as grams/litre or mls/ 100g.
1. Mesh/particle size: Many spices and herbs are ground to give easier dispersion in the final food product.
This process also aids the dispersion of flavour. Particle size is generally specified and is carried out using
standardized sieves.

Specifications :
Cleanliness, safety issues (microbes and moisture levels) and economic parameters (aroma, flavour and
sranulation) are the main quality aspects dealing with spice. The cleanliness specifications have been set out in
laws such as Food and Drug Administration Defect Action Levels (FDADALs) (USA) or in trade practices such
as the American Spice Trade Association (ASTA), European Spices Association (ESA), etc.There are anumber
of internationally-approved standards for testing procedures, established by the International Standards
Organization (1S0). These include the following ISO standards:
Moisture ISO 939
Total Ash ISO 928
Acid Insoluble Ash ISO 930
Volatile OilISO6571l

The American Spice Trade Association (ASTA):

The American Spice Trade Association (ASTA) has long involvement in regulating the quality of herbs
and spices entering the USA, ASTA standards are recognised and endorsed by the United States Food &Drug
Administration (USDA). Cleanliness specifications exist for all major herbs and spices, in terms of permitted
amounts of extraneous matter or filth, mould (visible), insects, excreta and insect damaged material. The amount
of contamination is measured by microscopic analysis ( 30) of aliquots ofthe material. These specifications are
shown in Table 1. These specifications provide a general standard of cleanliness. Herbs and spices not meeting
this standard must bere-cleaned/re-conditionedbefore distribution and sale within the United States is allowed.

" 15"
Table 1: ASTAcleanlincss specification for spices, secds & herbs

Name of the Whole Excreta Excreta Mould Insect

spice, seed,
herb
insects
dead
mammal
ian
Other
by mg/
%
by
defiled /
infested
Extforeiraneous/
gn
by count bymg/lb weight % by matter
weight
%by
2.0 1.00
weight
Allspice 5.0
0.50
Sweet basil 1 2.0 1.0 1.00
0.50
10.0 1.0 1.00
Caraway 3
0.50
Cardamom 3 1.0 1.0 1.00
0.50
Cassia 1.0 5,0 2.50
0.50
Cinnamon 2 | 2.0 1.0 1.00
0.50
Celery seed 4 3 3.0 1.0 1.00
0.50
Chillies 4 8.0 3.0 1.00 0.50
Cloves 4 8,0 1.0 1.00 1.00
Coriander 4 3 10.0 1.0 1.00 0.50
Cumin seed 4 3 2.0 1.0 1.00 0.50
Dillseed 4 3 2.0 1.0 1.00 0.50
Fennel seed SF2 SF2 SF2 1.0 1.00 0.50
Ginger 4 3 3.0 SF3 SF3 1.00
Mace 4 3 1.0 2.0 1.00 0.50
Marjoram 1 10 1.0 1.00 1.00
Nutmegbroken 4 5 1.0 SF4 SF4 0.50
Nutmegwhole 4 SFS SF5 0

Blackpepper 2 5.0 SF6 SF6 1.00

Whitepepper 2 1 1.0 SF7 SF7 0.50

Rosemaryleaves 2 4.0 1.0 1.00 0.50

Sage** 2 4.0 1.0 1.00 0.50
Savory 10 1.0 1.00 0.50
Thyme 4 5.0 1.0 1.00 0.50
Turmeric 5 5.0 3.0 2.50 0.50

" 16
 Other tests:
There area number of other tests used in the industry, somc ofwhich arc for specific herbs or spices. Some of the
best-known and widely used are:
1.Piperine levels: The test is specifically for peppers of the piper spccics. This involves cxtraction mncasurement
of thecharacterizing heat portion of the pcpper the pipcrinc contcnt.
2 (4STA) Colour values: This is a measurcment of thc extractable colour of products of the capsicum
species
and its principal use isa quality indicator for paprika.
3. Capsaicin content: Capsaicin is the pungent principle that gives heat to the capsicum species. It can be related
to the Scoville test (see below).
A
Scoville heat units: The Scoville heat unit is a mcasure of the heat levels (capsaicin content) of the capsicum
species. It involves extraction of the capsaicin in alcohol and tasting of successively stronger dilutions in
sugar syrup until the chilli heat is detected. It gives acompatible result to capsaicin content but obviates a
need for sophisticated laboratory equipment. Atrained tasting panel is required. (Scoville units divided by
150,000=percent capsaicin.)
5. Curcumin content: This is a test specific to the measurement of the extractive colour of turmeric. This is
carried out by reflux extraction in acetone followed by measurement using aspectrophotometer at 415-425
nim.

Table 2Quality standards for specific herbs and spices (courtesy of the European SpiceAssociation)
Sr. Product(whole form) Ash% w/w AIA% w/w M.C.%ww V/0% w/w
no. Imax max Imax min

Aniseed 1(1SO)
9(1S0) 2.5(AFNOR) 12(1SO)
2 Basil (BSI) 16 3.5 12 0.5(ESA)
3 Bay (ISO) 7 1

4 Cardamom (ESA) 9 2.5 12 4

5 Cassia (ESA) 7 2 14 1

6 Celery seed (ISO) 12 3 11 1.5

7 Chervil (ESA) 17 2 8

8 Chilli (1S0) 10 1.6 11

9 Chives (ESA) 13 2 8

10 Cinnamon (ESA) 7 2 14 0.4

Cloves 7(1S0) 0.5(ISO) 12(1SO) 14(AFNOR)

12 Coriander 7(ISO) 1.5(1SO) 12(1SO) 0.3(ESA)
13 Cumin (ESA) 14 3 13 1.5
oo
14 Dill tops (ESA) 15 2

15 Dill seed (ESA) 10 2.5 12

8 1.5 13 2.5
16 Dutch caraway (IS0)
17 Fennel seed (ISO) 9 2 12 1.5

17
 Fenugreck (1SO) 7 12

Garlic powder 6(ESA) 0.5(1SO) 7(ESA)

20 Ginger 8(1SO) 2(ESA) 12(ISO)
21 Mace (1SO) 4 0.5 10 1.5(1SO)
22 Marjoram (ISO) 10 12

Mint (1SO) 12 2.5 13

0.5
24 Mustard (BSI) 6.5 1 10
25 Nutmeg 3(1SO) 0.5(ISO) 12(ESA)
26 Onion powder (1SO) 5 0.5 6
6.5(ESA)
27 Oregano (BSI) 10 2.5 12

28 Paprika powder (ESA) 10 2 11

1.5(ESA)
29 Parsley (not English) (ESA) 14 1.5 7.5
30 Pepper black 7([S0) 1.5(ESA) 12(ESA) 2(1SO)
31 Pepper white 3.5(1S0) 0.3(1SO) 12(ESA) 1.5(ESA)
32 Pimento
33 Jamaica 5(ESA) 0.4(1SO) 12(1SO) 3.5(1S0)
34 Other origins 5(ESA) 1(ESA) 12(1SO) 2(ESA)
35 Rosemary 8(ESA) 1(ESA) 10(ISO) 1((S0)
36 Saffron whole (ISO) 1 12

37 Saffron ground ((SO) 1.5 10

38 Sage (ISO) 12 2 12 1.5

39 Savory (ESA) 12 2 12 0.5

40 Tarragon (ESA) 12 1.5 8 0.5

AFNOR : Association Francaise de Normalisation (French National Organization for Standardization)

BSI : British Standards Institute
ESA : European Spice Association
ISO : International Standards Organization
AIA : acid insoluble ash
V/O : volatile oil
M.C. : moisture content

Result:

"18"
 Experiment No. 8

Study on Curing of ginger

Objective:To study the Curing ofginger
Relevant Information:
Ginger. the thizome of Zingiber officinale is one of the most widely used spices of the farmily
Zingiberaceac. India is the largest ginger producing country in the world. Some areas grow ginger yielding very
Jane rhizomes, which are marketed as fresh ginger, but unsuitable for converting to the dried spice due to their
high moisture content. This causes difficulties in drying and frequently a heavy wrinkled product is obtained and
the volatile oilcontent is often low and below standard requirements.
Ginger intended for storage should be cured by air drying the rhizomes at ambient temperature (22°Cto
6Cor 71°F to 79°F) and 70% to 75% RH for several days to allow the skin to thicken and the cut surfaces to
suberize. Curing will help to reduce postharvest weight loss and deay. After curing treatment, the ginge should
he put in well-ventilated containers for long-term storage.
Purpose of Curing:
1) To improve quality byretention offlavour.
2) To improve keeping quality or shelflife and facilitate use in off-season.
3) Toavoid loss due to market glut and use for industrial purpose.
Methods of Curing:
1. Surat Method: In this method green ginger is soaked in water to facilitate removal of skin.Then Skin is
scrapped-off withgreat care and skill to avoid loss ofessential oil. The scrapped produce is washed and dried
insun for 3-4 days and hand rubbed. It is again soaked in water for 2 hr, dried and then rubbed to remove all
the remaining bits ofskin. This type of curing is rather slow butpreserves the flavour and hence is beneficial.
2. Malabar Method: This method mainly followed in Kerala. In this rhizomes are soaked in 2% clear lime
water [Ca(OH)2] for 6 hrs and then transferred to sulphuring chamber forl2 hrs. The complete
procedure is repeated 3times to bleach the ginger and give it white colour before drying.
3. Caustic Soda Method:This method involves washing followed by peling of fully matured rhizomes and
then they are dipped in 20 %, 25% and 50% caustic coda solution for 5 minutes, Iminute and minute
respectively. They are then transferred to 4% citric acid solution for 2 hours and then thoroughly washed
with water and dried in sun tillmoisture content is 15-20%. Finally they are polished andpacked.
Materials required: Fully matured rhizomes, caustic coda, citric acid etc.

Procedure:
1) Take fully matured rhizomes and wash it to remove dirt or soil material.
2) Peel the rhizomes and deep in 20 %, 25% and 50% caustic soda solution for 5 minutes, l minute and ½
minute respectively
3) Then transfer the rhizomes to 4% citric acid solution for 2hours

" 19"
 4) Wash the rhizomcs toremovc CxcCSS ofcitricacid solutionwith water thoroughly
5) Dry the rhizomcs insun till moisturccontent is 15-20%.
6) Polish thc dricd thizomcs and pack in packaging material.
Observations:
1. Name ofthe sample:
2. Initial weight ofthe sample:
3. Weightofthe treated anddricd rhizomes:
4. °%Yicld ofcured ginger:

Result: %
Yield of cured ginger:

"20"
 Experiment No. 9

Detection of adulteration in spices

Objective :To study the adulteration in spices
Relevant Information:
Adulteration is dangerous as it degenerates the quality of food, making it substandard for human
consumption. Among spices, the mostcommonly adulterated items include coriander, dried ginger powder.
dried red chili, cardamom, cumin powder, garam masala, chili powder, fennel seeds, Kashmiri chili powder.
rasam powder, and curry powder, which contain pesticides exceeding the permitted limits prescribed by the
legal standards. In India, the agricultural sector uses an overwhelming amount of pesticide, which eventually
getsabsorbedl into the air and later the water, givingrise to avicious cycle. Thus, it is becoming imperative that
we buy and consume spices that are safe, as adulterated spices can have many adverse effects on our health like
nausea, vomiting, and blurred vision. Most often, spices like turmeric powder, chili powder, and other powdered
spices have ahigh percentage of residual pesticides in them. These spices are also known to be adulterated, as
they can be easily mixed with food colouring. added starch, coloured saw dust, or even brick powder. Therefore
it is necessary to have adequate knowledge of possible adulterants found in spices and knowledge of tests to
check the adulteration.

Procedure:
Following are the some common adulteration practices followed in spices and the tests or techniques to
check those adulterations.
A. Determination of Light Berries in Black Pepper

Reagents:
" Alcohol-Water solution: (Specific gravity 0.80-0.82) The alcohol may be ethyl alcohol or denatured spirit
Procedure:
1. Weigh accurately 50 gofprepared sample and transfer to a600 ml beaker.
2. Add 500 ml of alcohol-water solution and stir the material with aspoon stirrer.
3. Allow the material to settle for 2minutes and then spoon offthe berries that float on the surface. Only berries
which float on the surface should be removed and not those which may stay suspended some distance below
the surfaceofthe alcohol- water solution
4. Repeat the process of stirring, settling and removal of floating berries until no more berries float on the
surface in two successive stirrings.
Observation:
1. Name of the sample:
2. Weight ofthe sample taken for test (W):
3. Weight in gram of the light berries removed(W,):
Calculation
Light Berries (% By weight)= W,x100
W

" 21"
 B. Detection of Papaya secds in Black Pepper
Principle: Papaya sccds float in cthyl alcohol of 0.8 sp. gravity along with immature seeds and light
whereas nmature sccds ofblack pepper sink berries
Procedure:
1) Floatthe
sampleiin ethyl alcohol of spccific gravity 0.8, scparate all the floaters and examine them as
the microscope and study the morphological characteristics. Papaya seeds are quite different under
pepper. The surface ofblack pepper is smooth. from black
2) The papaya seed is adicotyledonous andpepper is amonocotyledon.
3) Cut the seed into two halves and put adrop ofiodine solution on it.
4) The pepper seed gives blue colour due to presence of starch while papaya seed gives pale
presence of dextrins colour due to
Some ofthe other adulterants and their tests for detection in spices are summarized as follow:
Sr. Food article Adulteration Test
No
Adulterant
Turmeric Colour Extract the sample with Petroleum ether and add 13N H2SO4to the
powder, chilly extract. Appearance of red colour (which perSISts even upon adding litle
powder, curry distilled water) indicates the presence of added colours. However, if the
powder,etc. colour disappears upon adding distilled water the sample is not adulteratedl
Spices(Ground) Powdered bran Sprinkle on water surface. Powdered bran and sawdust float on the
and saw dust surface.
3 Coriander
powder
Dung powder Soak in water. Dung will float and can be easily detected by its foul
smell.
4 Chilli powder Brick powder Pour the sample in a beaker containing a mixture of chloroform and
grit, sand., dirt carbon tetrachloride. Brick powder and grit will settle at the bottom.
filth, etc.
5 Large Cardamom Small Separate out the seeds by physical examination. The seeds of
seeds Cardamom Large Cardamom have nearly plain surface without wrinkles or streaks
seeds while seeds of cardamom have pitted or wrinkled ends.
6 Turmeric
Starch of Amicroscopic study reveals that only pure turmeric starch is yellow
Powder maize, coloured, big in size and has an angular structure. While foreign/added
wheat, starches are colour less and small in size as compared to pure turmeric
tapioca, rice starch.
Turmeric Lead Ash the sample. Dissolve it in 1:7 Sulphuric acid (HSO4 and filter. Add
powder Chromate 1or 2 drops of 0.1% dipenyl carbazide. Apink colour indicates presence
of Lead Chromate.
Metanil Add few drops of conc. Hydrochloric acid (HCI) to sample. Instant
Yellow appearance of violet colour, which disappears on dilution with water,
indicates pure turmeric. If colour persists Metanil yellow is present.
Cumin Grass seeds Rub the cumin seeds on palms. If palms turn black
seeds(Black coloured with indicated. adulteration is
jeera) charcoal dust
Asafoetida Soap stone, Shake a little quantity of powdered sample with water. Soap stone or
(Heeng) other earthy other earthy matter will settle at the bottom.
matter
Chalk Shake sample with Carbon tetrachloride (CCl4) Asafoetida will settle
down. Decant the top layer and add dil.HCl to the residue.
Effervescence shows presence of chalk.
Result:

"22"
 Experiment No. 10

Test for presence of chromate

Objective::To deternmine the presence ofchromate

RelevantInformation:
Whole. dried or fresh turmeric is usually free from adulteration. However, turmeric powder is
odulterated with foeign starch (tapi0ca, arrowroot, cercal floor), husks, coal tar colours, lead chromate, etc.
Alterated turmeric powder will have low curcumin content. Depending upon the adulterant used, the
urcumincontent of the samples vary from 0.37-2.07%. Gas chromatographic methods are available to detect
atile oil of other Curcuma sp. used for admixing the turmeric powder. Similarly, specific tests are now
available todetect each of the above adulterants in ground turmeric. The chromate test is negative if there is no
iolet colour developed when dilute acid soluble ash from 2 g of sample (4-5 ml) is reacted with Iml of 0.2%
alcoholic solution of diphenylcarbazide.
Principle:
Lead chromate resembles turmeric powder in colour and solubility in water, so used as adulterant in the
spices like chilly, curry and turmeric powder.

Reagents :
Dilute Sulphuric acid-1:7(v/v)
Diphenyl Carbazide solution -0.2%(w/v) in 95%ethyl alcohol
Procedure
1) Ash about2 g of the ground sample.
2) Dissolve the ash in 4-5 ml of dilutesulphuric acid in atest tube and add l ml of diphenyl Carbazide solution.
3) The development ofa violet colour indicates the presence of Chromate.

Observations:
1. Name of the sample:
2. Chromate test: Positive/negative

Result: Chromate test for the sample is ......

"23"
 Experiment No. 11

Determination of piperine content of blackpepper

Objective: To detemine the piperine content ofblack pepper
Relevant Information:
Black pepper (Piper nigrum) is aperennial woody climbing vine belonging to the family Piperaceae l
is cultivated for its fruit known as pepper corn/ pepper berries. Black pepper is used in all types of cuisine
a
aCross the world at all stages of the cooking process and as a table condiment. It is used as flavor ingredient i
mostmajor foodproducts including sauces, gravies, processed meats, poultry, snack foods etc. except baked
g0ods. Pepper is used in certain tonic preparations also .Once the peppercoms are dried, pepper spirit &oil can
be extracted from the berries by crushing them. Pepper spirit is used in beverages like Coca-Cola and many
medicinal and beauty products. Pepper oil is also used as ayurvedic massageoil and used in certain beauty and
herbal treatments. The oil is used in preparingperfumes and also for flavouring purpoSes. It has been reported
that in the past, Egyptians used it in the embalming mixture and also as an air purifier. It is used for its
pharmnacological activities exhibited by an unique alkaloid called -piperine. Piperine, an alkaloid is
Considered to be themajor constituent responsible for bitter taste ofblack pepper &ranges from 3.3-5.6%.

Principle: Piperine is extracted into Ethylene dichloride and UV absorption is measured at maximum 342-345
nm. The concentration is determined from a standard curve prepared with known quantities of pure piperine.
Other isomers ofpiperine that may be present and related compounds such as piperettine and piperyl.

Materials required:
Apparatus and Reagents :
UV spectrophotometer- any suitable model
Volumetric flasks- 100 ml, glass stoppered, amber coloured to reduce photo degradation of piperine in
solution
Ethylene Dichloride -Reagent grade and Piperine -Pure
Preparation of PiperineStandard solution- Weigh 0.lg piperine into 100 ml volumetric flask, add about 70
ml ethylene dichloride, shake to dissolve and make upto volume. Pipette 10 ml into 100 ml volumetric flask
and dilute to volume. Pipette 1,2,3,4,5,6 ml aliquots into six 100 ml volumetric flasks and dilute to volume
with ethylene dichloride. Adjust to zero absorbance spectrophotometer with ethylene dichloride and read
absorbance of each final solution at maximum 342-345 nm using UV light source and ethylene dichloride
in reference cell. Plot a graph of concentration against observed absorbance

Procedure:
1) Grind sample to pass 60 mesh sieve and blend uniformly.
2) Accurately weigh 0.5 gtest sample and transfer to 12S Erlenmeyer flask. Protect from light. Add about 70 ml
ethylene dichloride.

"24"
3) Reflux:tandstir 1 hour, cooltoroom temperature and filter quantitatively through filter paper into 100 ml
lometricflask. Transfer rest of the extracted residue to filter, wash thoroughly and dilute to volume.
Pipette 2 ml ofthisssolutioninto100 ml volumetric flask and diluteto volume.
Decord absorbanceat maximum 342-345 nm amd obtain percent piperine content from the calibration curve

Observations:
1. Name ofthesample:
2. Weight ofthe
sample:
3. %pipcrine content:

Pesult: The %piperine content in the given sample ofblack pepper is:

" 25"
 Experiment No.12

Determination of Picrocrocine,safranal and crocine

Objective : To detemine the Picrocrocine, safranal and crocine content
content
Relevant Information:
Saffron (Crocus satius L.)is one ofthe most valuable crops with high medicinal Ivalues
diseases. Saffiron is a valuable cash crop cultivated in semi arid and arid region of the used in
It is many
cultivated in some other region like temperate and tropical climates. Saffron is used worl
as most
d. likewise
worldwide. The cost of the saffron is fluctuating every year due to the demand of:safron
stigma. expensive
The
spices
saffron depends on its aroma. It is due to the presence of the 150 volatile compounds in stigmata quality of
These compounds are biosynthesizedinthe stigmata of the C. sativus and the aroma of safron the of
plants.
monoterpene based compound. About >60% essential oil is biosynthes1zed in the stigmata partsComes of thafromo
sativus.
Saffron quality depends on its major metabolites like crocin, safranal, etc., responsible
colour, taste and odour. The amount of these compounds in dried stigmata tissues is the for saffron's
of quality. These compounds check the cost of saffron in the global
most important indicato
market.
were strongly dependent on drying, extraction and quantitative analysis of
The chemical constituents of safron
crocin and
converted to picrocrocin through enzymatic or thermal degradation during the drying ofthe safranal.
stigmata.
Safranal ie
In the recent past, many methods have been used like
Thin Layer Chromatography, Gas
Chromatography, Near Infrared (NIR), etc., for the extraction and quantification ofthe safranal and crocin from
the stigmata of C. sativus.
Apparatus:
(a) Spectrophotometer - suitable for recording optical density in the UVrange between 220-480 nm (b) Silica
cell with an optical path length of lcm
(c) Volumetric Flasks -200 ml and 1000 ml
(d) Pipettes-20 ml
(e) Filtration Membrane - made of
celluloseacetate of 50mm diameter and
porosity0.45 um
Procedure:
Determination of moisture and volatile matter content
This measure was determined according to the ISO
as follow:
3632 trade standard (ISO/TS 3632, 2010/2011)
1, Take
2.5+0.001gofpowdered samples in a
2. Keepitin preheated oven set at 103°C for 16 h.petridish.
3. Coolit in desecrator and note the final
4. Then calculate the moisture and weight of the sample.
volatile matter content, wMV, expressed as a
initial samples according to: percentage of the

"26"
 wMV= (initialmass-final mass) x 100
initial mass

SpectrophotometricAnalysis:
For UV-Vis determination all saffron samples were extracted and analyzed according to the
ISO36322trade:standard(1soTS 3632, 2010/2011) as follows:
Take 500 mg ofpowdered samples and transfer it into a1000 ml volumetric flask and add 900ml of
distilledwater to this.
.Stir the aqueous solution sample for Ihr away from the light and then brought to 1000 ml with
distilled water.
.Then transfer an aliquot of 20ml of saffronextract into a200 ml volumetric flask and add 180 ml of
distilled water.
Analvze the aqueous saffron extract after filtration according to ISO as picrocrocin, safranal and
crocins are expressed as direct readings of the absorbance of 1% aqueous solution of dried
saffron at 257,330and 440 nm respectively, using a lcm pathwayquartz cell.
EResults were obtained by direct reading ofthe absorbance, A, at three wavelengths, as follows:
E1% 1cm257 nm: absorbance at about 257 nm (maximum absorbance of picrocrocin);
E1% 1cm 330 nm: absorbance at about 330 nm (maximum absorbance of safranal);
E1% 1cm440 nm: absorbance at about 440 nm (maximum absorbance of crocins);
Where E 1% lcm= (Ax10000)
(mx(100-wMV)
Where Ais the specific absorbance, 10000 is the total extract dilution and mis the mass of the
testportion.

Observations:
1. Name ofthesample:
2. Weight ofthe sample:
3. %picrocrocine, safranal and crocine content:

Result:

"27"
 Experiment No.13

distillation of spicesfor. essential oil

Steam
distillation
spices by steam
essential oilfrom
Objective: To extract the
essential oils present at low
Relevant Information:
many naturally
occurring plants is due to levels. These
Essential oils can be removedi readily from
immiscible liquids,natural
Ihe aroma of odor of many plants. distill
make up the characteristic distillation is a technique used to for
oils
CSsential distillation, team miXin the gas phase and
substances by use of steam
one ofthe immiscible phases. The two substances
itis
co-distill,
immiscible. Steam distillation is commonly but
provides as
which stearn separates from water essential oils in various proportions
when cooled the desired component sources. All spices contain
natural
used to extract perfume and flavour from
distillation.
which can be extracted by steam
the spice with water, collecting the
Principle: essential oil in aspice is made by distilling
aqueous portion of the content ofautomatically
The determination of distillate is separated and
tube in which the volatile. oil is
distillate in a graduated measuringthe volume of the
oil. The expressed as a
returned to the distilling flask, and
percentage v/w

Apparatus:
preferably with magnetic stirrer
Distilling Flask of1 itre capacity, lighter than water (b) heavier than water.
Volatile oiltraps,Clavenger type - (a) acetoneand water and then leave to stand in
chromic- sulpburic
Itis essential to wash the apparatus with
acid mixture with complete rinsing prior to use.

20-50 g ofthespice enough to yield2 -4 ml of

Procedure:
sample to pass No. 20 (850 micron) sieve. Weigh
1) Grind the earthen ware pieces, if amagnetic stirrer is not
oilifpossible and place in the flask with glass beads or porous
used.
antifoamifnecessary.Fill the trap with water. Place an efficient water
2) Add about 300 mlwater and adrop of agitation until boiling starts and
cooled condenser on top of the trap and heat the flask with good stirring or cold.
continue boiling moderately briskly, so that the lower part ofthecondenser remains
3) Set the apparatus so that the condensate will not drop directly on the
surface of the liquid in the trap but run
down the side walls. Rotate the flask occasionally to wash down any material adhering to the upper part or
the walls.
(more than 0
4) Distill until two consecutive readings taken at 1 hour intervals show no change in oil content
hours).
5) Remnove the source of heat and read the volume of oil ten minutes or so later. Calculate as v / w, If the oll
separates in the graduated portion of the trap or clings to the walls, add several drops ofa saturated aqueous
detergent solution through the topofthe condenser.
0 Repeatifnecessary. Distill for at least 10 minutes after adding detergent in order to wash out of the trap.

"280
 ORAOUATCO

fOR OLS GATER

Al imetios ia milioreL

Observations:
1. Name of the sample :
2. Weight of the sample:
3. %oil content

Result:%oil content of the sample is

29®
 || Experiment No.14

Extraction of oleoresins from spices

Objective: Toextract the olcoresins from spices
Relevant Information:
spice. They are obtained
Oleoresins are the concentrated liquid form of the from organic spices
solvent by evaporation and
extraction witha non-aqueous solvent followed by removal of the by super
fluid extraction. This spice derivative has the same character and property of
the spice it is.
obtained critical
reproduce the character of the respective organic spice and
organic spice oil fully. from.
Organic spice They
represent the complete flavor profile of the organic spice. It
contains the volatile as oleoresins
well as non-volatile
flavorle
constituents of spices. Oleoresins can replace whole/ground spices without impairing any
characteristic. Spice oleoresins guarantee superior quality of flavor and aroma. They are complete and bala
manufacturer 1ike
consistent and standardized. They are consumed by broad spectrum of
powders,curry powders, confectioneries, noodles, canned meats, sauces, poultry
products and so onbeverages,
soup

Advantages of oleoresins:
Easy to store and transport
More stable when heated
More economical to use
Easier to control for quality and cleaner than the equivalent ground spices
Free from contamination
Concentrated forn reduces storage space and bulk handling and transport requirements
Concentrated and virtually moisture-free form of oleoresins ensures longer shelf life due to minimal
oxidative degradation or loss offlavor

Methods of oleoresin extraction :

Oleoresins are extracted by solvent extraction or supercritical fluid extraction process. In a solvent
extraction process, oleoresins are obtained from spices by extracting witha non-aqueous solvent followed by
removal ofthesolvent by evaporation.

Principle :
The volatile oilis distilled out from the ground spices. The wet powdered spices free from volatiles at
dried and then extracted with suitable solvent systems to remove the fixed oil and resinous / gummy mater. l
solvent is removed from the miscella, dried and extract is mixed with dry spice oil to the required level ano ue
product is suitably packed in containers.

"30"
Procedure:
Soxhletextractionmethod
Take10g ofspicesand mash into smaller picces and ground to powder.
) Placethe sampleinsidee athimble made from thick filter paper, and then loadinto the main chamber of the
Soxhletextractor.

Addthe
extraction1ssolvent i.c.hexane.
3)
Carry outthe extraction for3-4
hours,

5) Aferthe extraction, collect the oleoresin mixture with oil and purify using rotary evaporator at fixed
temperature 50°C
rotovap, the samples were left under fume hood for one hour to make sure all the solvent left in the
6) After
ende oil was completely vaporized to the environment.

Observation:
sample:
1. Name ofthe
Weight ofthesample:
3 Weight ofthe oleoresins recovered:

Result: %yield of oleoresinsrecovered:

"31"
 Experiment No. 15

Determination of curcumin content in turmeric

Objective: To determine the curcumin content in turmeric

Relevant Information :
Turmeric is widely used popular Indian medicinal plant which belongs to the family of Zingiberaceae
Turmeric (Curcuma longa L.)rhizome the commonly used additive which gives flavour, colour and add
spices to food preparation. Turmeric and its active component curcumin have received considerable attention
due to their many recognized biologicalactivities. Indian turmeric is preferred due to its high Curcumin content
as compared to other countries. Curcumin is a free radical scavenger with rich antioxidant activity, binde
metals, particularly iron and copper, and can function as an iron chelator. It is remarkably non-toxic and exhibite
limited bioavailability. Curcumin exhibits great promise as atherapeutic agent and is currently in human clinical
trials for a variety of conditions, including cancer, myelodysplastic syndromes, colon cancer, psoriasis and
Alzheimers disease. It is reported to exhibit several pharmacological, microbial and other medicinal properties,.
Apparatus :
Extraction Flask-Flat bottom, 100 ml with TS 24/40 ground glass joint
Condenser -watercooled, drip tip 300-400 mm length TS24 /40 ground glassjoint
Volumetric Flasks-100 and 250ml
Spectrophotometer - any suitable type capable ofmeasuring absorbance at 425 nm

Reagents:
EthylAlcohol-95%
Standard Curcumin solution - weigh 25 mg of standard curcumin into al00 ml volumetric flask. Dissolve
and dilute to markwith alcohol.
Transferlml of the solution to a 100 ml volumetric flask and dilute to mark with alcohol, This standard
solution contains 2 .5 mg (0.0025g)/litre.

Procedure:
1) Grind sample as quickly as possible in agrinding nmill to pass sieve with lI mm diameter aperture.
2) Weigh accurately about 0.lgand add 30 ml alcohol and reflux for two and halfhour.
3) Cool the extract and filter quantitatively into a l00 ml volumetric flask
4) Transfer the extracted residue to the filter.
5) Wash thoroughly and dilute to mark with alcohol.
6) Pipette 20 ml ofthe filtered extract into a 250 ml volumetric flask and dilute to volume with alcohol.
7) Measure the absorbance of the extract and the standard solution at 425 nm in 1cm cell against an alcohol
blank

"32"
Observations:
sample:
1 Name of the
2. Weight of thesamplc:
absorbance of standard ssolution at
3. 425 nm:
cm:
4. cell length in
s concentration in g/litre:

Calculation:
Absorptivity of Curcumin,A = a , or a,+ Lx c
Lxc
Curcumin in Turmeric (%)=
a,x 125x100
LxAxm
where a ,=absorbance of standardsolution at 425nm
=absorbance
a,= of extract at 425 nm
L=cell length in cm
c= concentration ing/litre
m=mass in g of sample

Dosult: The % curcumin present in given sample of

turmeric is:

"33"
 Experiment No. 16

Preparation of curry powder

Objective: Toprepare the curry powder
Relevant Spices
Information:
play animportant role in enhancing the flavour and taste ofthe processed foods..They are also
used in the medicines because of their carminative, simulative and digestive properties. India produces almost
allthe known: spices and is the largest exporter of this commodity. Ground spices areeextensively usedin al types
of curried disbes in India and abroad. Curry powder is the foremost of those blends or mixes and sometimes
an Indian curry. which is
add the characteristic flavour of
consists of 20 or more spices designed to
appreciated
all over the world. Apart fromthe overseas market, processed curry powder is becoming popular in the domestic
market also. It is a mass consumption item mostly used in culinary preparations or seasoning of food products.
selective spices to aid flavor andaroma to the nro
CuTy powder is aproduct made by carefully blending of
Process of Manufacture: The process of manufacture involves cleaning, drying, roasting/seasoning/frying
pulverizing, sievingaand packing of spices such as chilli, pepper, turmeric, coriander etc. eitherrindividually or in
like rod
combination with other spices. There are various formulations for curry powder, but the ingredientstvniesl.
seed, ginger and turmeric are
chilli, black pepper, cloves, coriander seed, cumin seed, fenugreek
upon individual manufacturer
common. The proportion and the inclusion of spices in aparticular mix depends

Basic Recipe for curry powder;

Ingredient Sr. No. Ingredient Ingredient
Sr. No. Ingredient Part by weight Part by weight
Part by weight Part by weight
25 8. Mustard 5
1 Cumin
2 Ginger 10 9 Fenugreek seeds 3

5 10 Garlic 2
3. Cardamom
12 11. Coriander seeds 5
4. Black pepper
5 Clove 2 12. Turmeric 5

6. Salt 4 13. Chilli

7. Curry leaves 20 14 Cassia 2

Procedure:
1) Firstly remove seeds from chillies.
2) Dry roast them until they darken with continuously stirred the pan frequently to prevent burning and
leave to cool them.
3) Take it to grinder and grind into fine powder.
4) Grind all other spices after cleaning and prepare ground spices mixture.

"34"
 roastthe curry lcaves in pan for firing. Then grind them and addto the mixture with ginger and
Dry well.
5) turmeric and blending
wellthis mixture with ground spices mixture which alrcady preparcd.
Blend
6) Fillthis curry powder in air tight container
7)
|
Observations:
Weight ofCumin added:
addcd:
1.
Weight of Gingcr
Cardamom added:
Weight of pepper added:
Weightof Blackadded:
Weight of Cloveadded:
4.

Weight of Salt added:

(6.
Weightof curry leaves
added:
Weight of Mustard
7

Weight of Fenugreck seeds added:

added:
Weight of Garlic
10.
Weight of Coriander seeds added:
11. added:
12.
Weight of Turmeric
added:
Weight of Chilli
13.
14.
Weight of Cassia added:
prepared:
15. Quantity of curry powder
is:
Result: The yield of curry powder prepared

" 35"
 Experiment No. 17

Preparation ofIndian Masala for different foods

foods
tasala for different
Objective:To prepare the Indian
Can
andthus in Indiaspices 1be
Relevant Information:
Indiaislargest producer
and exporter ofdifferentspices
agentin food"
different There are
consumedas raw
masalaasavailable.
form form.isMasalas
Massala
in the masala a mixture used for
canofbemany
flavoring numberof spiceAn
spices and herbs. It is used extensivelyin Indian cooking.
Indian meal is not complete without Indian spices. For years masalas have been added to flavor the food. The

hot, spicy and tempting.

aroma ofthe masala makes the Indian food

A. Sanbhar masala
Coriander seeds .50g
Dry red chilies 5-6no
Cumin seeds (Jeera) ..5g
Black gram dal (Urad dal) 5g
Bengal gram dal (Chana dal) ....5g
Black pepper 1Tsp
Fenugreek seeds 1Tsp
Mustard seeds .1/4 Tsp
Asafoetida ... ...1/4 Tsp
Turmeric ½Tsp

Procedure:
1) Lightly roast each ingredient separately in adry frying pan with very little oil.
2) Mix all the ingredients and grind in a mixer to make a fine powder.
3) Store in a dry air tight container.

B. Garam masala
Ingredients:
3 tblsp grated Coconut (Nariyal)
tblsp Sesame seeds (TiI)
2 tblsp Mustard seeds (Rai/Sarson)
1/4th tsp Saffron (Kesar) threads
1/4th cup green Pepper corns (Kalimirchi)
1/4th cup White Pepper corns
2/3rdcup Green bruised Cardamom
3/4th cup Cumin Seed (Jeera) (Cardamom) pods
1/4th cup ground Nutmeg (Jaiphal)

" 36+
Procedure:
Roastall ingredients in adry pan (prcferably non-stick) and heat over a very low fire, shakingthe pan
1) timeto time.
When the spices give off the fragrance allow to cool slightly.
finnely in an clectric grinder.
2)
Then grindgrinder is not
3) available, grind by hand and prcss through a fine sieve afterwards.
If electric airtight container for up to 3
4) Store it in an months.
5) Make sure you always close thc lid tightly after use.
6)
C. Chaat masala
Ingredients:
Secd (Jeera)
1tbsp Cumin
1/2 tblsp dried Mint Lcaves (Pudina Leaves)
(Ajwain) seeds
1/4th tsp Carom Powder
1/4th tsp Asafetida (Hing)
Namak)
1tbsp Rock Salt (Kala Powder
21/2 tblsp dried Mango (Aam)
5Cloves (Lavang)
Powder
1tsp Ginger (Adrak)
1tsp Cayenne
Acid
1/4 tsp Tartaric
1tblsp Black Pepper corns (Kalimirchi)
(Namak)
2 tsp Salt
Procedure:
Put cumin seeds, black peppercorns, cloves, dried mint leaves, ajwain and asafetida powder in a pan
and heat gently, shaking the pan from time tolthe spices began to smell fragrant.
) Remove from heat add rock salt and grind while still warm.
a Mix in all other ingredients, cool and store tightly bottled.
Observations:
1. Weight of sambhar masala prepared:
2. Weight of garammasala prepared:
3. Weight of chat masala prepared:

Result:

37
 Experiment No. 18

Visit to spice industry

Objective:ToVisit the spice industry
Relevant Information:
HO2 9o10N
-oLLEGE
FOOD OF

VNMKV

PAF HAN

19 76