Classification of Spices and flavours Technology ppt
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Introduction and Classification of Plantation Crops, Herb and Spices Processing
Classification of Spices and flavours Technology ppt
- 1. Introduction and Classification of Plantation Crops, Herb and Spices Processing Maheshkumar Kadm Assistant Professor MGM College of Food Technology Chhtrapati Sambhaji Nagar
- 2. INDEX INDEX Introduction Spices board of India Definition Classification of spices Role of spices and condiments in food
- 3. INTRODUCTION INTRODUCTION Spices: ‘Any dried plant product used primarily for seasoning purposes’ India, ‘The Land of Spices’ is one of the largest producer and exporter of spices in the world India- prominent domestic market for spices in the world Indian spices are popular for their flavour and aroma in domestic as well as in the international markets 109 spices belongs 31 families- notified by the International Standards Organization (ISO) and 52 spices are brought under the purview of Spice Board (around 63 of spices are produced in India) India is producing 10.87 million tonnes of spices from an area of about 3.97 million ha (2021- 22) 17% export increased in US doller April-Feb 2023, the country exported spices worth US$ 3,332.02 million. Share of spices in total agricultural export- 6% India’s share of world spice trade- 45-50% by volume and 25-30% by value Major spice, producing states are Andhra Pradesh (19%), Gujarat (15%), Rajasthan (14.7%), Karnataka (8%), Madhya Pradesh (7.7%) and Tamil Nadu (7%) Chilli is the major spice crop occupying about 25% of area under cultivation and contributing 22% of total spice production in the country
- 4. Spices Board of India Spices Board of India • Spices Board was constituted on 26th February 1987 under the Spices Board Act 1986 (No. 10 of 1986) with the merger of the erstwhile Cardamom Board (1968) and Spices Export Promotion Council (1960). • Quality Evaluation Laboratory (1989) monitors quality of spices produced and processed in the country • Helps to identify pesticides, illegal dilution and life-threatening fungi seen in spices, using advanced equipment • Quality standards applicable are BIS, FSSAI, AGMARK, ASTA and ESA. • BIS recently standardized for 35 spice commodities • The regional quality laboratories: 1) Mumbai (Maharashtra, 2008) 2) Guntur (Andhra Pradesh, 2010) 3) Gummidipoondi (TN, Chennai, 2011) 4) Narela (New Delhi, 2012) 5) Tuticorin (Tamil Nadu, 2013) 6) Kandla (Gujarat, 2016)
- 5. Definition Definition • The term spices and condiments applies to natural plant or vegetable product or mixtures thereof, in whole or ground form, and are used to impart flavour, aroma and pungency to and for seasoning to the food. • Herbs:-any plant with leaves, seeds, or flowers used for flavouring, food, medicine, or perfume. • Aromatic plants are those that contain aromatic compounds – basically essential oils that are volatile at room temperature. • Essential oil:-natural oil typically obtained by distillation and having the characteristic odour of the plant or other source from which it is extracted.
- 6. Definition Definition • Volatile oils are odorous volatile principles of plant and animal source, evaporate when exposed to air at ordinary temperature • Oleoresins are semi-solid extracts composed of resin and essential or fatty oil, obtained by evaporation of the solvents used for their production • RESIN is any of various solid or semisolid amorphous fusible flammable natural organic substances • Fixed oil : a natural animal or vegetable oil that is not volatile ny of various solid or semisolid natural organic substances
- 7. Classification of spices Based on Economic importance: 1. Major spice: This spice contributes major share to spice trade industry-75-95% of total foreign exchange Ex: Black pepper, Chillies, Small Cardamom, Ginger, Turmeric 2. Minor spice: Except the above 5 spices all other spices are grouped under minor spices. Other Spices:-vanilla, Saffron, Asafoetida,garlic. a) Bulbous spice: Onion, garlic, b) Seed spice: Coriander, cumin, fennel, ajwain, fenugreek, linseed, mustard and poppy. c) Aromatic tree spice: Cinnamon, clove, aniseeds, nutmeg. d) Acidulaut tree spice: Tamarind, Amchur e) Leafy spices: Coriander, bay leaves, curry leaves, mint. f) Herbal Spices:- Rosemary, Thyme, Horse Radish.
- 8. Based on plant parts used: Based on plant parts used: A Plant Aril Bark Berry Buds Bulbs Floral parts Pods Fruits Kernels Leaves Rhizomes Latex Roots Seeds B Part mace cinnamon black pepper clove onion, garlic saffron tamarind, vanilla cardamom nutmeg mint/ coriander, bay, curry ginger, turmeric asfoetida horse radish fenugreek, mustard, cumin
- 9. Based on plant parts used: Based on plant parts used: I Climate requrment Tropical spices:- ginger ,turmeric, black pepper, cinnamon, small cardamon and clove. Subtropicalspices:- cumin, ,fennel,coriander,,fenugreek,onion,garlic. Temperate spices:- saffron and asfoetida. II. Based on origin & flavour: 1. Pingent spice: Pepper, ginger, chillies, mustard 2. Aromatic fruit: Cardamom, fenugreek, cumin, nutmeg 3. Aromatic bark: Cinnamon & cassia 4. Phelolic spices: Cloves, allspice. 5. Coloured spices: Paprika, Saffron, Turmeric
- 10. ROLE OF SPICES ROLE OF SPICES AND CONDIMENTS IN AND CONDIMENTS IN FOOD : FOOD : Flavoring agents in main meals, curries, bakery products, pickles, processed meats, beverages, liquors.. Enhance or vary the flavors of foods. Posses antioxidant properties. Used as preservatives. Pungent spices can cause sweating. Possess strong antimicrobial properties and prevent food spoilage Used as colorants. Possess important physiological and medicinal properties.
- 11. ROLE OF SPICES ROLE OF SPICES AND CONDIMENTS IN AND CONDIMENTS IN FOOD : FOOD : Spice oil :Spice oil is extracted by steam distillation and contains the aroma of the product Spice oil are used in soft drink ,perfumes ,toilet ,goods etc Ginger oil is the most important item occurring for 69% of total oil exports Oleoresin :It is extracted by the solvent extraction method and contains the pungency flavor and aroma of the spice Pepper oleoresins account for about 65% of the total oleoresins export followed by ginger oleoresins and other oleoresins such as celery and cardamom.
- 12. ROLE OF SPICES ROLE OF SPICES AND CONDIMENTS IN AND CONDIMENTS IN FOOD : FOOD : Spice oil :Spice oil is extracted by steam distillation and contains the aroma of the product Spice oil are used in soft drink ,perfumes ,toilet ,goods etc Ginger oil is the most important item occurring for 69% of total oil exports Oleoresin :It is extracted by the solvent extraction method and contains the pungency flavor and aroma of the spice Pepper oleoresins account for about 65% of the total oleoresins export followed by ginger oleoresins and other oleoresins such as celery and cardamom.
- 13. ROLE OF SPICES ROLE OF SPICES AND CONDIMENTS IN AND CONDIMENTS IN FOOD : FOOD : It is used in homeopathic and and ayurvedic system of medicine most of the spices are used as an ingredient in medical drug preparation Whole spices or in powder or in extracted spice oil from are used in pharmaceutical preparation some are the spices are utilized for remedying various of physiological disorders Spices are also famous as folk medicine in different parts of the country . Stroke volume and frequency and blood pressure can be markedly augmented by means of spices Spices accelerate thermobolysis
- 14. ROLE OF SPICES ROLE OF SPICES AND CONDIMENTS IN AND CONDIMENTS IN FOOD : FOOD : Antioxidant activity of spices Antioxidant properties mainly due to flavanoids, terpenoids, lignans and polyphenolid Inhibitory action of spices- bacteriostatic /fungistatic/bacteriocidal/antifungal. Antimicrobial agents - phenolics, polyphenols, quinines, flavones, flaveniods, tannins and alkaloids Ginger is effective in reducing pains associated with osteoporosis. Cumin used in treatment of diabetes, paralysis. • lowers blood pressure and serum cholesterol. Turmeric treats flatulence, jaundice, hemorrhage, toothache, bruises, chest pain. • Antioxidant and anti-inflammatory properties. • Causes detoxification.