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Comparison of quality of dry turmeric (Curcuma longa) produced by slicing and other curing methods.

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Title Comparison of quality of dry turmeric (Curcuma longa) produced by slicing and other curing methods.
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Creator Jayashree E, John Zachariah T and Rakhi Rajendran
 
Subject curing, slicing, steam curing, quality, water boiling
 
Description Not Available
Abstract
The study determines the effect of slicing and curing turmeric (var. Alleppey Supreme) on the quality
of dry turmeric rhizomes produced. The turmeric rhizomes were sliced to 5 mm and the curing
methods followed were steam curing in TNAU model turmeric boiler for 60 min and traditional
water boiling for 60 min. The drying characteristics curves obtained indicated that the time required
for drying was significantly reduced by slicing to 127 h (5 days) and the maximum time of 288 h (12
days) was required for complete drying of steam cured turmeric in TNAU boiler. Quality analysis of
the dried turmeric samples indicated that the maximum retention of primary metabolites i.e.
carbohydrates, proteins, fat and starch was found in turmeric samples cured by water boiling method
for 60 min corresponding to 53.15, 3.16, 2.72 and 49.14%, respectively and the maximum retention
of secondary metabolites i.e. essential oil, oleoresin and curcumin content were observed in sliced
samples and the values corresponded to 6.23, 10.51 and 3.74%, respectively
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Date 2021-08-10T04:43:18Z
2021-08-10T04:43:18Z
2018-12-01
 
Type Article
 
Identifier Jayashree E, John Zachariah T and Rakhi Rajendran. 2018. Comparison of quality of dry turmeric (Curcuma longa) produced by slicing and other curing methods. Journal of Spices and Aromatic Crops, 27 (2): 138-144.
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http://krishi.icar.gov.in/jspui/handle/123456789/54182
 
Language English
 
Relation Not Available;
 
Publisher Indian Society for Spices