DEVELOPMENT AND EVALUATION OF TURMERIC BASED PRODUCTS FOR CURCUMIN AND OTHER PHYTOCHEMICAL CONTENT
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Date
2021
Authors
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Journal ISSN
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Publisher
Dr.RPCAU, Pusa
Abstract
Turmeric is one of the most widely used spice in the Indian households its use is not
only limited to food but is also used for a variety of purposes like medicine, cosmetics etc. The
present study was conducted to analyse the consumption pattern of turmeric and turmeric based
products among the people. The area selected for study was Pusa block, comprising of
university campus and Harpur village. For this, questionnaire was prepared and the survey was
conducted. A total of 50 households were investigated and among these 62 per cent were
females and 38 per cent were males. The age group of the respondents varied from 20 years to
70 years. Among these, 32 per cent belonged to age group of 20-30 years, 26 per cent were
from age group of 31-40 years, 16 per cent were from 41-50 years, 20 per cent from 51-60
years and 5 per cent were from age group of 61-70 years.
Respondents were interrogated whether they cultivated turmeric or not. The results
were such that, of the total 50 respondents interviewed, 31 of them cultivated turmeric and 19
did not cultivated. When asked about the fate of produce, it was found that 19 out of 31
cultivators, used the produce only for home consumption and rest 12 out of 31 people used the
cultivation for home consumption as well as sell the produce. Information on processing
revealed that, different people adopt different methods for boiling raw turmeric rhizomes i.e.,
among total 31 cultivators, 3 people boiled turmeric for 15-30 minutes, 6 boiled it for 1 hour,
12 boiled it for 12 hour and the remaining 10 people boiled turmeric for 2 hours. The drying
time of the rhizomes as told by the people depend upon the intensity of sunlight. Among total
31 cultivators, 6 people dry turmeric for 15-20 days and rest 25 respondents dry it for about 1
month. Method of polishing adopted varied from traditional method i.e., using hands or sack
and modern mechanized methods. Among total 31 cultivators, 16 people polished cured
rhizomes manually and rest 15 polished it using machine.
Consumption of macronutrients was analysed from the RDA and EAR report by ICMR
2020. It was found that the mean energy and fat intake among both females and males was
lower than the required RDA. The intake of carbohydrate and protein was found to be more
than the required amounts among both females and males.
Determination of consumption of curcumin per day per consumption unit revealed that
the mean daily intake of turmeric among the respondents was 3.25 g/day per C.U. this amount
provides curcumin 0.13 gm/day per C.U. The analysis of the retention of curcumin in processed
turmeric rhizomes revealed the fact that, the highest amount of curcumin was found in fresh
turmeric rhizomes in which no processing was done, the value being 5.58±0.188. Further, when
the rhizomes were subjected to various processing methods like steaming and boiling, the
amount of curcumin started declining as the time increased. Maximum losses were observed
during boiling treatments, highest losses were in 80 minutes boiling where the retention of
curcumin was (2.87±0.016), followed by 60 minutes boiling (3.04±0.11), and the maximum
curcumin retention among boiling treatments was in 40 minutes boiling (3.54±0.018). Next,
the rhizomes were given steaming treatments where the curcumin losses were less as compared
to boiling treatments. Maximum retention was in 30 minutes steaming (4.15±2.02), followed
by 50 minutes steaming (4.00±0.013), and the least retention among steaming treatments was
in 70 minutes of steaming (3.67±0.012). Lastly the rhizomes were subjected to water blanching
where they were cut into cubes and blanched for 2 minutes in this treatment the retention of
curcumin was maximum among all the 3 treatments, the value being (4.49±0.011). It was also
observed that the processing methods reduced the drying time of turmeric rhizomes.
Phytochemical analysis showed that the highest amount of phytochemicals were found
in raw turmeric rhizomes, Total Polyphenolic Content was 6.89±0.089, Total Flavonoid
Content was 4.15±0.015 and Total Tannin Content was found to be 5.52±0.032. As the
rhizomes were subjected to different processing treatments, the amount of all the
phytochemicals was found to decrease. Maximum retention of all the phytochemicals was
found to be in water blanching followed by steaming treatments. Losses were less in steaming
treatments as compared to boiling treatments. On comparing the individual steaming
treatments, the losses were found to increase as the steaming time increased. Maximum
retention was seen in 30 minutes of steaming and maximum losses of phytochemicals among
all the steaming treatments were observed in 70 minutes of steaming. These losses were less
than those of boiling treatments. On comparing the losses in water blanching, it was found that
it retained the maximum amount of all the phytochemicals among all the treatments given to
raw turmeric rhizomes.
The ready to eat turmeric based products were prepared using the processing method
of turmeric giving maximum retention of curcumin in it. The products were analysed for the
curcumin and phytochemical content. It was found that as the substitution of turmeric increased
in products, the content of curcumin and phytochemicals also increased. The highest amount
being in A3 and B3 in turmeric spread and turmeric candy respectively having the highest
amount of turmeric substitution. In turmeric spread, the amount of curcumin, TPC and TFC
were 1.194±0.008, 2.322±0.002 and 2.014±0.002. For turmeric candy, the values for curcumin
content, TPC and TFC were 0.655±0.004, 1.670±0.028 and 0.995±0.003.
The products were also analysed for proximate composition (moisture, ash, protein,
fat, carbohydrate, fibre) by the methods given by AOAC (2000). It was seen that there was a
considerable increase in the proximate composition of the products as the substitution with
turmeric increased in different treatments.
Organoleptic evaluation scores for the orange turmeric spread were 7.8±0.6 and 7.2±0.5
for A1 and A2 respectively. For the turmeric based honey candy the preferred treatments were
B1 and B2 with overall acceptability of 7.8±0.7and 7.4±0.8. The products were also tested for
consumer acceptability in the Kisan Mela organised by the university. The overall acceptability
for orange turmeric spread in A1was 4.1±0.2 and for A2 the scores were 4±0.01. For candy the
acceptability score was 4.2±0.1. for B1 and 4.02±0.01 for B2.