Functional and Physicochemical Properties of Turmeric Powder as Affected by Processing Methods | Asi

Before being used, turmeric rhizomes are exposed to a range of conditions during processing, including boiling, heating, blanching, and drying. The impact of processing methods on the functional and physicochemical qualities of turmeric powder was studied in this study. Five samples were created from the turmeric powder: sample A (oven drying), sample B (blanching + oven drying), sample C (sun drying), and sample D (cooking + oven drying). Standard procedures were used to analyse the functional and physicochemical properties of the processed turmeric powders. In comparison to other processing methods, cooking/oven drying resulted in a substantial (p0.05) improvement in the bulk density, water and oil absorption capacities, and swelling power of the turmeric powders. Sun drying/oven drying considerably enhanced dispersibility and solubility. Among the processing methods used, blanching/oven drying had a significantly (p0.05) higher colour value and curcumin content, while cooked/oven dried samples had lower TTA and pH. Blanching/oven drying should be utilised in the processing of turmeric powder for greater nutrient retention, according to the study. The cooking/oven drying procedure should be used to improve the functionality of the turmeric powder.

Please see the link :- https://www.journalafsj.com/index.php/AFSJ/article/view/30232