Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder

Abstract

In present study, influence of grinding (hammer and pin mills) and moisture content (range: 6.4-13.6 % dry basis) on the quality traits of coriander powder were investigated. These include grinding parameters, colour parameters, specific heat, thermal conductivity, thermal diffusivity, glass transition temperature, essential oil, total phenolic content, total flavonoid content and DPPH scavenging (%) of coriander powder. For coriander seed, the geometric properties such as major, medium, minor dimensions, geometric mean diameter, arithmetic mean diameter, sphericity, surface area and volume of coriander seeds increased significantly with increasing moisture (6.4-13.6 % db). For coriander powder, the grinding parameters such as average particle size, volume surface mean diameter and volume mean diameter increased significantly with increasing moisture (6.4-13.6 % db). With the grinding method, the colour attributes of coriander powder such as L-value, a-value, b-value, hue angle and browning index varied significantly. It was observed that the specific heat followed second order polynomial relationship with temperature and moisture whereas thermal conductivity varied linearly with temperature and moisture content. The variation of glass transition temperature with moisture can be best represented in quadratic manner. Total flavonoid content (mg QE/g crude seed extract) and DPPH scavenging % activity of coriander powder is significantly affected by grinding methods. A lower value of specific heat was observed for hammer ground coriander powder as compared to pin mill ground coriander powder. The thermal conductivity of hammer mill ground coriander powder was higher as compared to pin mill ground coriander. It was observed that hammer mill yields more fine coriander powder in comparison to pin mill. The browning index was more in hammer mill ground coriander powder.

Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review

“…Overall the oil extracted from cryo ground seeds powder was more fresh and pleasant. Similar results were obtained by Barnwal, Singh, Sharma, Choudhary, and Saxena () while comparing ambient and cryogenic ground turmeric powder for its biochemical, antioxidant, and thermal properties.…”

“…Overall the oil extracted from cryo ground seeds powder was more fresh and pleasant. Similar results were obtained byBarnwal, Singh, Sharma, Choudhary, and Saxena (2015) while comparing ambient and cryogenic ground turmeric powder for its biochemical, antioxidant, and thermal properties Liu et al (2013). also reported nonsignificant loss in color, flavor, and sensory qualities of different colored pepper on cryogenic grinding.…”

Thermophysical and chemical properties of seeds of traditional and double low cultivars of white mustard

“…Thermal diffusivity data can be used to determine the duration of thermal processes (Mahapatra et al, 2013). The thermal properties of food products can be measured directly, with the use of different devices and techniques such as an analyser KD2 Pro and thermal analysis (Lever et al, 2014;Barnwal et al, 2015;Perussello et al, 2015), and indirectly using mathematical calculations based on the chemical composition (water, protein, fat, carbohydrates, fibre and ash), temperature and structure of the analysed material (Choi, Okos, 1986;Sahin, Sumnu, 2006;Wang et al, 2008;Carson, 2015). Therefore, some of our findings can be used for mathematical modelling.…”

Home‐based preparation approaches altered the availability of health beneficial components from carrot and blueberry

“…Also noted was that different treatment could influence the antioxidant properties and phenolic compounds in rice bran and husk (Wanyo, Meeso, & Siriamornpun, 2014). In addition, a previous study suggested that coriander powder in different particle sizes showed different antioxidant activities (Barnwal, Singh, Sharma, Choudhary, & Saxena, 2015). A previous study from our group also observed that the reduction in particle size could effectively increase the availability of wheat antioxidant abilities (Cheng et al., 2006).…”