Quality Assessment of Processed Curcuma Longa (Turmeric) Powder for Microbial Contamination and Physico-Chemical Properties

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dc.contributor.authorChittrarasarayan, Suganya
dc.contributor.authorSarathchandra, G.
dc.contributor.authorManimehalai, N.
dc.contributor.authorAthmaselvi, K.A.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-05-28T05:03:32Z
dc.date.available2018-05-28T05:03:32Z
dc.date.issued2015-04
dc.description.abstractThe present study was designed to assess the quality of turmeric powder procured from retail markets of Tamil Nadu state, India. Turmeric powder is widely used in Indian cuisines," therefore their compliance with the Food Safety Standards Authority of India (FSSAI) specification is important. The physico-chemical properties like moisture content, ash content and bulk density were analysed. The sensory characteristics like colour, flavour, taste, texture and overall acceptability were analysed. Adulterants like metanil yellow and saw dust were analysed.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810047796
dc.keywordsVeterinary Science, Veterinary Pharmacology and Toxicologyen_US
dc.language.isoen_USen_US
dc.pages101-106en_US
dc.subjectVeterinary Scienceen_US
dc.subjectVeterinary Pharmacology and Toxicologyen_US
dc.titleQuality Assessment of Processed Curcuma Longa (Turmeric) Powder for Microbial Contamination and Physico-Chemical Propertiesen_US
dc.typeArticleen_US
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