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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2021, Volume : 9, Issue : 1
First page : (481) Last page : (488)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8549

Influence of Curing Parameters on Quality and Yield of Turmeric (Curcuma longa)

Gursimran Singh Sangha* and Tarsem Chand Mittal
Department of Processing and Food Engineering, PAU Ludhiana
*Corresponding Author E-mail: sangha.pau13@gmail.com
Received: 17.12.2020 | Revised: 23.01.2021 | Accepted: 29.01.2021 

 ABSTRACT

The study was conducted to investigate the effect of curing parameters i.e steam pressure and holding time on recovery and quality of turmeric powder obtained from raw turmeric rhizomes. The turmeric rhizomes were cured at different hydro thermal treatments using an autoclave. The effect of steam pressure and holding time was studied by varying the steam pressure from 10 psi to 20 psi and holding time from 0 minutes to 15 minutes. Each batch of rhizomes was cured by varying the curing conditions and another batch was kept as control sample. The rhizomes were dried by solar assisted dryer at a temperature of 60ºC. The boiled rhizomes were analyzed for moisture content and drying time. The final recovery of pulverized powder ranged from 17.93% to 21.32%. It was observed that heat treatment by steam application reduced the drying time and steam cured turmeric was much superior to the control (unboiled) sample in every respect of quality, recovery and color characteristics.

Keywords: Turmeric, Curing, Steam, Drying, Curcumin.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sangha, G. S., & Mittal, T. C. (2021). Influence of Curing Parameters on Quality and Yield of Turmeric (Curcuma longa), Ind. J. Pure App. Biosci. 9(1), 481-488. doi: http://dx.doi.org/10.18782/2582-2845.8549