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Colour content of turmeric varieties and studies on its processing.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3528/
JFST-91-75
 
Title Colour content of turmeric varieties and studies on its processing.
 
Creator Krishnamurthy, M. N.
Padmabai, R.
Natarajan, C. P.
Kuppuswamy, S.
 
Subject 01 Colours
07 Turmeric
 
Description 17 tumeric var. covering a period of 2 seasons and 8 commercial var. were examined for total colour content. Studies on the effect of different processing conditions on the volatile oil and colour content revealed no appreciable loss of these constituents. Boiling or slicing or peeling the rhizomes reduced the drying time considerably; boiling for 1 h before drying was found to be optimum. Slicing and drying of tumeric for the manufacture of oleoresin or for making into powder is suggested.
 
Date 1975
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3528/1/JFST_12%281%29_12-14.pdf
Krishnamurthy, M. N. and Padmabai, R. and Natarajan, C. P. and Kuppuswamy, S. (1975) Colour content of turmeric varieties and studies on its processing. Journal of Food Science and Technology, 12 (1). 12-14, 6 ref..