National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Spices are rich source of phytochemicals having specific health benefits. Spices are used individually or in combination as food adjuncts to impart flavor, colour and aroma. Traditional knowledge existing in countries like India has shown the medicinal properties of many spices for treating wounds, cough, cold and fever, hyperglycemic and hyperlipidemic conditions. Some of the important constituents of spices which are shown to possess medicinal value include curcumin from turmeric, capsaicin from red pepper, piperine from black pepper, eugenol from cloves, allyl sulfides from garlic and onion. These compounds are shown to possess antioxidant, anti-inflammatory, antimicrobial, hypolipidemic and anti-lithogenic activities and anti-cancer properties. In this study was under taken to standardize the dry spice mix of Chettinadu ethnic cuisine Vathalkulambu dry spice mix were used in different packaging materials such as P1 – Low density poly ethylene, P2 – High density poly ethylene, P3 – Poly propylene and P4 – Aluminium foil are used.
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