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Processing of turmeric.

Desikachar, H. S. R. and Srinivasan, M. and Subrahmanyan, V. (1959) Processing of turmeric. Research and Industry, 4 (7). pp. 172-173.

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In the conventional method of processing raw turmeric tubers for improving their appearance and colour, they are first boiled In cowdung extract and subsequently treated with an enlUlsion made of castor seed paste, alum and Chemichrome (a brand of lead chromate). The first treatment is neither hygienic nor aesthe~ tic, and the latter treatment contaminates the tubers with lead which is a cumulative poison. As a result of studies conducted at the Central Food Technological Research Institute, Mysore, a m.ethod has been worked out in which neither cowdung nor lead chromate is used. The tubers are boiled in lime water, sodium carbonate or sodium bicarbonate solution instead of cowdung extract. A solution containing 20 g. sodium blsulphJte and 20 g. concentrated hydrochloric acid per 150 lb. of tubers is reconunended in place of Chem.ichrom. e to give them the desired yellow tint.

Item Type: Article
Uncontrolled Keywords: turmeric, processing
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Oct 2013 09:21
Last Modified: 21 Oct 2013 09:21
URI: http://ir.cftri.res.in/id/eprint/5051

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