Colour content of turmeric varieties and studies on its processing.

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..

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	COLOUR-; turmeric, processing & colour of; TURMERIC-; processing & colour of turmeric
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 09:24
Last Modified:	28 Jun 2016 10:31
URI:	http://ir.cftri.res.in/id/eprint/3528

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