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Coriander Seeds
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0910
Country Of Origin : India
The dried coriander seeds of local variety (Fal dhanyia) were purchased from the Raipur local market and were used for this experiment. The procured seeds were first properly cleaned and undesirable portions were removed manually and then the cleaned sample was used for conducting further experiment. The initial moisture content of dried coriander seed was determined by using standard hot air oven method (temperature of oven 105 ± 1 °C for 24 h). Initial moisture content of coriander seed was found to be 9.08% (w.b.). To achieve high moisture contents in the seeds, calculated amount of water was sprayed and mixed thoroughly. Samples were packed in low density polyethylene (LDPE) pouches and kept in a refrigerator at 5 °C for 48 h for uniform distribution of moisture throughout the seed (Barnwal et al., 2015) [3]. Samples were allowed to reach ambient temperature for measurement of physical properties. Thus, three levels of moisture content (7.2, 9.1 and 11.2% w.b.).
Coriander is medicinal herb belongs to the carrot family Umbelliferon or Apiaceae and comes from the Mediterranean region. The fresh seeds after drying are used as spices. Coriander has been used to treat a variety of ailments, including dyspeptic, loss of appetite, convulsions, anxiety, and insomnia. In this study the physical properties of coriander seeds were studied. The physical properties of coriander seeds i.e., length, width, thickness, bulk density, sphericity, volume, surface area, geometric mean diameter and angle of repose were varied between 6.09-6.16 mm, 3.92-3.97 mm, 3.58-3.68 mm, 298.83-291.62 kg/m3, 72.57-72.85%, 33.05-34.61 mm3, 61.32-63.24 mm2, 4.41-4.47 mm and 29.75-32.73º, respectively with the different level of moisture content (7.2-11.2% wb). The length, width, thickness, geometric mean diameter, sphericity, angle of repose, volume and surface area of coriander seed showed significant increase with increased in the coriander seed moisture level.
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