Proximate Composition and Mineral Contents of Spices

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Authors

  • Farhath Khanum
     Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011 ,IN
  • K. R. Sudarshana Krishna
     Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011 ,IN
  • Anil Dutt Semwal
     Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011 ,IN
  • K. R. Vishwanathan
     Department of Biochemistry and Nutrition, Ceieals and Pulses Technology Discipline, Defence Food Research Laboratory, Siddarthangar, Mysore - 570 011 ,IN

Abstract

Spices are important ingredients of our daily diet although they are used in small quantities. Spices are used traditionally for aroma and as preservatives. They are used in the preparation of various types of dishes both sweet and savory. Spices are used to mask spoiled meat flavour, improve colour and flavour and of late to improve shelf life of foods.

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Published

2001-03-01

How to Cite

Khanum, F., Sudarshana Krishna, K. R., Semwal, A. D., & Vishwanathan, K. R. (2001). Proximate Composition and Mineral Contents of Spices. The Indian Journal of Nutrition and Dietetics, 38(3), 93–97. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6915

Issue

Volume 38, Issue 3, March 2001

Section

Original Articles

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