Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods
Asian Food Science Journal · pp. 1–10 · Published 20 Nov 2020
10.9734/afsj/2020/v19i230232Abstract
Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was investigated. Fresh turmeric rhizomes were processed into powder and five samples generated from the turmeric powder: Sample A (oven drying), sample B (blanching + oven drying), sample C (sun drying), sample D (cooking + oven drying). The processed turmeric powders were subjected to functional and physicochemical analysis using standard methods. Results obtained showed that cooking/oven drying resulted to a significant (p<0.05) improvement in the bulk density, water and oil absorption capacities and swelling power of the turmeric powders as compared to other processing methods. Dispersibility and solubility were greatly improved on sun drying/oven drying. Among the processing methods employed, blanching/oven drying exhibited significantly (p<0.05) higher colour value and curcumin content whereas decreases in TTA and pH was observed for cooked/oven dried sample. It is therefore recommended from the study that blanching/oven drying be used in the processing of turmeric powder for better nutrient retention. For better functionality of the turmeric powder, cooking/oven drying method should be employed.
References (5)
- 1 Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch [DOI]
- 2 Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour [DOI]
- 3 Some physicochemical properties of flour from germinated sorghum grain [DOI]
- 4 Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi [DOI]
- 5 The Effect of Blending Ratio and Cooking Temperature on the Quality of Weaning Foods Preparation from Bulla, Chickpea and Banana Flour [DOI]
Cited by 14
P. Sapariya, N. Joshi, M. N. Dabhi · Journal of Spices and Aromatic Crops · 2023
Govinda Dhami, Satish Paudel, Saroj Sapkota · Archives of Agriculture and Environmental Science · 2023
S. J. Basha, Kamaljit Kaur, Prabhjot Kaur · Technology in Horticulture · 2020
Emmanuel O. Ajayi, Pamela E. Akin-Idowu, Olaide R. Aderibigbe · Advances in Root Vegetables Research · 2023
Related research
- Plasmid Borne Resistance in Bacteria to Common Household Spices — shares topic coverage
- Biochemical Composition of Two Zinziberaceae: Ginger (Zingiber officinale roscoe) and Turmeric (Curcuma longa) — shares topic coverage
- Potential Zones of Turmeric and Coriander Cultivation in Tamilnadu — shares topic coverage
- Performance of Turmeric (Curcuma longa L.) Genotypes on Growth and Yield under Prayagraj Agro-Climatic Zone — shares topic coverage
- Comparative Analysis of Inorganic and Organic Sources on Economic Viability Productivity of Turmeric (Curcuma Longa L.) — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
14
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.