Journal of Food, Agriculture and Environment

Physical and nutritional properties of fennel seed

Author(s):

Halil Unal ¹*, Nazmi Izli ¹, Oya Kacar ², Erdinc Goksu ²

Recieved Date: 2013-05-18, Accepted Date: 2013-09-14

Abstract:

Determination of the physical and nutironal properties of fennel seed showed that the physical properties of fennel were significantly affected by moisture content. All physical properties, except bulk density, true density and rupture force, increased with the increase of moisture content. The highest static coefficient of friction was observed on rubber surface, followed by galvanized iron sheet and aluminium sheet. The physical properties of fennel seed were expressed in the form of regression equations as a moisture content function. High correlation coefficients were found at significance level of 95%. Crude protein, crude oil, ash, essential oil, pH and electrical conductivity contents were 15.82%, 8.29%, 7.86%, 2.60%, 6.33 and 5.52 ms cm^-1, respectively.

Keywords:

Fennel seed, Foeniculum vulgare, physical dimensions, coefficient of friction, rupture strength, nutritional properties

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 6-11

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