Technology development of yellow colour from Turmeric (Curcuma longa) and its acceptability in selected food products
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Date
2008
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MPUAT, Udaipur
Abstract
The present piece of research is an attempt to develop yellow colour from turmeric (Curcuma longa) and to assess its acceptability in selected food products. The curcumin content in rhizomes of turmeric was determined by solvent extraction methods. Three solvents acetone, ethanol and propanol were selected for extraction of colour by various methods such as percolation, soxhlet extraction and refluxing to standardize the best processing techniques. Both liquid as well as crystallized colour was developed with concentrated extracts (oleoresin). The developed liquid and crystallized colours were evaluated for their physico-chemical properties and effect of storage for six months. The results revealed that all the three solvents i.e. acetone, ethanol and propanol were similar in extraction of the colour quantity from turmeric but to produce organic colour, only ethanol was selected. The percent yield by three techniques- percolation, soxhlet extraction and refluxing was same i.e. 8. For further study soxhlet extraction method was selected as the recycling of solvent lowers the net requirement of solvent per unit. It reduces the cost and also was easy to concentrate the oleoresin. The liquid colour was developed from concentrated oleoresin (50ml) and 10 ml of polysorbate was added to make it water soluble. The powder colour was prepared by crystallization of concentrated oleoresin using petroleum ether, water and hexane as medium. The best quality of crystals (dry) was formed with petroleum ether whereas the crystals prepared from hexane and water was found sticky. The result of physicochemical properties revealed that liquid colour was soluble in all water based medium while crystallized colour was fat soluble by heating. The colour intensity of liquid and crystallized colour was 0.205 and 0.488 respectively. The percent total colouring matters in liquid and crystallize form was 31.89 and 75.91 respectively. The melting point of crystal was 178 o). Slight loss in colour intensity was observed on heating for 10, 30 or 60 minutes (3, 5 and 12%). No change in properties of colour was observed on storage of 6 months.
The liquid colour was incorporated in ten selected food products i.e. sweet and namkeen boondi, besan burfi, jalebi, khaja papadi, besan sev, paneer petha laddoo, shrikhand, kulfi and pineapple squash whereas crystallized colour added into two products i.e. besan burfi and mysore pak. The 0.01-0.5 ml of colour was added in the selected recipes. In sweet boondi, besan burfi and pineapple squash colour was added in sugar syrup whereas namkeen boondi, jalebi, besan sev and khaja papadi it was incorporated in batter or dough preparation and in paneer peetha laddoo, shrikhand and kulfi it was added at the end of preparation. Crystal colour was added 5-10mg in besan burfi and mysore pak at the time dough and batter making. Acceptability of all the products was assessed on 9 point hedonic scale by a group of 10 members. The scores of colour were graded between 8.0-8.7 indicated that colour of the products was highly acceptable by the panel member. Overall acceptability was ranged 7.9-8.7 revealed that all the products liked extremely by the panel members. Products were also prepared with colour extracted turmeric powder. It was added four times more as compare to fresh turmeric powder in colocasia vegetable.
A survey was also conducted to assess the consumer acceptability and market potential of developed colour and information was collected by interview schedule. The result indicated that all the consumers had knowledge about the use of colours in food products. Majority of them uses yellow colour in food products. 34 % consumers had knowledge about food colour obtained with natural sources. All consumers preferred to use natural colour. About 25 consumers were asked to prepare products with developed colour. Total 33 products were prepared by them. Feedback showed that it was liked by them. All consumers preferred bottle packing with 5-10 ml quantity and were interested to purchase food colours of natural sources even if more than the cost of synthetic colour. The result of survey of shopkeepers revealed that all shopkeepers sale yellow colour more as compare to red and green. The shopkeepers of sweet home used yellow powder colour in various sweets.
It can be concluded that yellow colour in liquid and crystal form can be developed from turmeric with acceptable physicochemical properties. Both colour can be used in food products and had good market potential.
Description
Technology development of yellow colour from Turmeric (Curcuma longa) and its acceptability in selected food products
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Citation
Joshi and Jain, 2008