Processing and functionality of turmeric (Curcuma longa) for value addition
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Date
2024
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Punjab Agricultural University
Abstract
The investigation was carried out to study physiochemical, engineering and bioactive properties of turmeric varieties Punjab Haldi-1 and Punjab Haldi-2 at two harvesting stages i.e. early-harvest and harvest stage. Best variety in all characteristics (Harvest- Punjab Haldi-2) was further utilized for processing into turmeric powder (variable blanching and pressure cooking) and curcumin extraction by solvent extraction (various solvents), and supercritical fluid extraction. Turmeric powder processed by blanching time 15 min was considered as best method due to higher yield of curcumin content. Super critical fluid extraction executed higher extraction yield (94%). Solvent extraction resulted in loss of aromatic and flavour compounds from turmeric as revealed by FTIR. Three different types of products were developed from various forms of turmeric that is turmeric candy was prepared from fresh rhizomes by variation in processing methods, bread was prepared by incorporating turmeric juice (0-5%), powder(0-5%), puree (0-5%), turmeric extract (0.1 to 0.4 %), and turmeric juice (0-30%) was utilized for enrichment of soymilk. Developed products were subjected to proximate analysis, bioactive component analysis, textural, color properties, microbial analysis, storage studies and organoleptic evaluation. The shelf-life analysis revealed that the incorporation of turmeric increased the bioactive composition, acceptability index and shelf life of products than control. Thus, turmeric addition may enrich the nutritional value of products and also utilization of fresh turmeric rhizomes for commercialization.
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Basha, Shaik Jakeer (2024). Processing and functionality of turmeric (Curcuma longa) for value addition (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.