Effect of insect infestation on proximate composition of selected stored spice products

被引：0

作者：

Gunasekaran, N ^{[1
]}

Baskaran, V

Rajendran, S

机构：

[1] Cent Food Technol Res Inst, Food Protectants & Infectat Control Dept, Mysore 570013, Karnataka, India

[2] Cent Food Technol Res Inst, Dept Biochem & Nutr, Mysore 570013, Karnataka, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2003年 / 40卷 / 02期

关键词：

insect infestation; spices; spice products; proximate composition; uric acid;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of infestation by drugstore beetle, Stegobium paniceum and cigarette beetle, Lasioderma serricorne on proximate composition and uric acid levels of coriander powder, sambar powder and turmeric rhizomes was studied. After 3 and 6 months of infestation, there were significant reductions in protein, fat and ash contents of all the products whereas moisture content increased in coriander and sambar powders. The changes in proximate components were more pronounced in the products infested for 6 months than those infested for 3 months. The uric acid levels exceeded the permissible (PFA) limit of 100 mg/100 kg following infestation in 3 or 6 months in all cases.

引用

页码：239 / 242

页数：4

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