Cardamom: Chemistry, Medicinal Properties, Applications in Dairy and Food Industry: A Review

Journal of Dairy Science and Technology Pub Date : 2019-03-11 DOI:10.37591/RRJODST.V7I3.1520

Kishorbhai D. Jadav, B. Mehta

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引用次数: 6

Abstract

Cardamom is popularly known as ‘Queen of Spices’ due to its pleasant aroma and taste. It is widely used in India since ancient times. Cardamom contains steam-volatile oil, fixed oil, pigments, proteins, cellulose, pentosans, sugars, starch, silica, calcium oxalate and minerals. The aroma and flavor of cardamom are obtained from the essential oils which are composed of mainly α-terpinyl acetate and 1,8-cineole. Cardamom has excellent medicinal properties such as antiseptic, carminative, digestive, diuretic, stimulant, stomachic, tonic and antispasmodic, antimicrobial and anti-inflammatory activities. Mainly three forms of cardamom viz. whole, decorticated seeds, and fully ground into powder are used as flavoring agent in dairy and food industry. Cardamom is used in preparation of sweets, milk and milk products (like khoa, gulabjamun, sandesh, basundi, etc.), bakery products, cakes, bread, flavored pickles, rice and meat preparations, alcoholic and nonalcoholic beverages, frozen desserts, candies, puddings, condiments, relishes, gravies, etc. Keywords: Cardamom, essential oils, flavoring agent, medicinal properties Cite this Article Kishorbhai D. Jadav, Bhavbhuti M. Mehta. Cardamom: Chemistry, Medicinal Properties, Applications in Dairy and Food Industry: A Review. Research & Reviews: Journal of Dairy Science and Technology, 2018; 7(3): 9–19p.

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豆蔻:化学、药用特性及其在乳制品和食品工业中的应用综述

豆蔻因其令人愉悦的香气和味道而被称为“香料女王”。自古以来，它在印度被广泛使用。豆蔻含有蒸汽挥发油、固定油、色素、蛋白质、纤维素、戊聚糖、糖、淀粉、二氧化硅、草酸钙和矿物质。豆蔻的香气和风味主要来源于其精油，其主要成分为α-松油酯和1,8-桉树脑。豆蔻具有杀菌、驱风、消化、利尿、兴奋剂、健胃、滋补、止痉、抗菌、抗炎等优良的药用特性。豆蔻主要有三种形式，即整粒豆蔻、去皮豆蔻和磨成粉豆蔻在乳制品和食品工业中用作调味剂。小豆蔻用于制作糖果、牛奶和奶制品(如khoa、gulabjamun、sandesh、basundi等)、烘焙产品、蛋糕、面包、调味泡菜、米饭和肉类制品、酒精和非酒精饮料、冷冻甜点、糖果、布丁、调味品、调味品、调味料、肉汁等。关键词:豆蔻，精油，调味剂，药用特性豆蔻:化学、药用特性及其在乳制品和食品工业中的应用综述。研究综述:Journal of Dairy Science and Technology, 2018;7 (3): 9-19p。

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Journal of Dairy Science and Technology

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