Grinding characteristics of coriander (Coriandrum sativum L.) seeds
Author(s):
Archana Bhagat, PS Pisalkar, NK Mishra, D Khokhar and SV Jogdand
Abstract:
Coriander (Coriandrum sativum L.), a medicinal herb belonging to the carrot family, Umbelliferae or Apiaceae, used to treat used to treat various conditions, such as dyspepsia, loss of appetite, convulsions, anxiety, and insomnia. This study examines the grinding characteristics and the impact of different grinding techniques on the quality of ground coriander powder by analysing its active ingredients. The specific energy consumption, Kick’s constant, Rittinger’s constant, Bond’s work index, and average particle size of coriander were found to range from 88.14 to 722.13 Wh/kg, 123.74 to 589.72 Wh/kg, 191.25 to 915.82 Wh/kg, 1005.84 to 4807.21 Wh/kg, and 0.477 to 0.877 mm, respectively, at a moisture content of 7.2 to 11.2% wb. The oleoresin content, total phenolic content, flavonoid content, and essential oil of coriander powder, ground using various methods, varied from 6.828-12.077%, 19.413-33.715 mg GAE/g powder extract, 1.674-3.584 mg QE/g powder extract, and 0.09 to 0.32%, respectively, at a moisture level of 7.2-11.2% wb. These findings have the potential to improve coriander processing techniques, potentially leading to higher-quality products that better retain the herb's natural properties.
