SPICES AND CONDIMENTS

MANUAL FOR ANALYSIS OF SPICES AND CONDIMENTS

Preparation of Sample
Determination of Extraneous Matter and other Refractions
Determination of Moisture
Determination of Total Ash
Determination of Ash Insoluble in dilute HCl
Determination of Cold Water Extract
Determination of Alcohol Soluble Extract
Determination of Calcium Oxide
Determination of Non Volatile Ether Extract
Determination of Volatile Oil
Determination of Crude Fiber
Determination of Allyl isothiocyanate in Mustard
Determination of p-hydroxybenzyl isothiocyanate in S. alba (White Mustard)
Black Pepper
Saffron
Turmeric Whole
Asafetida
Microscopic Examination of Spices
Detection of Argemone seeds in Mustard
Detection of Mineral Oil in Black Pepper
Detection of Papaya seeds in Black Pepper
Detection of Turmeric in Chilies and Coriander
Detection of Oil Soluble Colours
Determination of Light and Heavy Filth in Spices and Condiments
Method for capsaicin content in chili powder
Method for measuring colours value in chilies