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SPICES AND CONDIMENTS

MANUAL FOR ANALYSIS OF SPICES AND CONDIMENTS

  1. Preparation of Sample
  2. Determination of Extraneous Matter and other Refractions
  3. Determination of Moisture
  4. Determination of Total Ash
  5. Determination of Ash Insoluble in dilute HCl
  6. Determination of Cold Water Extract
  7. Determination of Alcohol Soluble Extract
  8. Determination of Calcium Oxide
  9. Determination of Non Volatile Ether Extract
  10. Determination of Volatile Oil
  11. Determination of Crude Fiber
  12. Determination of Allyl isothiocyanate in Mustard
  13. Determination of p-hydroxybenzyl isothiocyanate in S. alba (White Mustard)
  14. Black Pepper
  15. Saffron
  16. Turmeric Whole
  17. Asafetida
  18. Microscopic Examination of Spices
  19. Detection of Argemone seeds in Mustard
  20. Detection of Mineral Oil in Black Pepper
  21. Detection of Papaya seeds in Black Pepper
  22. Detection of Turmeric in Chilies and Coriander
  23. Detection of Oil Soluble Colours
  24. Determination of Light and Heavy Filth in Spices and Condiments
  25. Method for capsaicin content in chili powder
  26. Method for measuring colours value in chilies