Effect of curing methods on quality and drying characteristics of turmeric
Effect of curing methods on quality of turmeric
DOI:
https://doi.org/10.25081/josac.2022.v31.i1.7698Keywords:
colour, Curcuma longa, curcumin, drying rate, essential oil, phenolic contentAbstract
Turmeric rhizomes of Suranjana cultivar were cured by traditional and microwave methods in water and sodium bicarbonate solution and dried in hot air dryer. Effect of curing methods on moisture content, hardness, colour, curcumin content, essential oil content, total phenolic content and drying rate were investigated. Curing methods did not have significant effect on moisture content of cured rhizomes. Hardness of turmeric rhizomes decreased as curing duration increased. Microwave curing in sodium bicarbonate solution for 6 min resulted in maximum value of the colour indices, highest curcumin content (5.20%) and essential oil content (4.38%) in turmeric powder and highest dry recovery (24.20%). Curing caused significant reduction in drying time. Minimum drying time (20.84 h) was required in microwave curing in water for 8 min, whereas, uncured samples took longest time (29 h) for drying. Drying of all the turmeric rhizomes cured by different methods occurred in falling rate period.
Downloads
References
Bhat A G, & Hegde R V 2018 Effect of pre-drying treatments and drying methods on drying time, moisture content and dry recovery of turmeric (Curcuma longa L.). J. Farm Sci. 31(3): 315–319.
Buggenhout S V, Sila D N, Duvetter T, Loey A V & Hendrickx M 2009 Pectins in processed fruits and vegetables: Part III Texture engineering. Compr. Rev. Food Sci. Food Saf. 8(2): 105– 117.
Chisari M, Barbagallo R N & Spagna G 2007 Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. J. of Agric. Food Chem. 55(9): 3469–3476.
Dandekar D V & Gaikar V G 2007 Microwave assisted extraction of curcuminoids from Curcuma longa. Sep. Sci. Tech. 37(11): 2669– 2690.
Diaz J V, Anthon G E & Barrett D M 2007 Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: Effects of pH, temperature, and degree of methyl esterification. J. Agri. Food Chem. 55(13): 5131–5136.
FAO, 2004 Curcumin, Chemical and Technical Assessment. 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting. Pp. 1-8. URL: http://www.fao.org/ fileadmin/templates/agns/pdf/jecfa/cta/61/ Curcumin.pdf
Farzana W, Ashitha G N, Kuruba E K & Amirtham D 2018 Effect of time and steam pressure on gelatinization of starch and antioxidant properties of curcumin of turmeric (Curcuma longa) Rhizomes. Int. J. Econ. Plants. 5(1): 27–31.
Govindarajan V S & Stahl W H 1980 Turmeric chemistry, technology and quality. CRC Critical reviews. Food Sci. Nutr. 12(3): 199– 301.
Hmar B Z, Dipsikha K & Brijesh S 2017 Optimization of microwave power and curing time of turmeric rhizome (Curcuma longa L.) based on textural degradation. LWT-Food Sci. Technol. 76: 48–56.
Jayaprakasha G K, Rao L J M & Sakariah K K 2002 Improved HPLC method for the determination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin. J. Agric. Food Chem. 50(13): 3668–3672.
Jayashree E & John T Z 2016 Processing of turmeric (Curcuma longa) by different curing methods and its effect on quality. Ind. J. Agri. Sci. 86(5): 696–698.
Jeevarathinam G, Pandiselvam R, Pandiarajan T, Preetha P, Balakrishnan M, Thirupathi V & Kothakota A 2021 Infrared assisted hot air dryer for turmeric slices: Effect on drying rate and quality parameters Lebensmittel-Wissenschaft und-Technologie 144 (2): DOI:10.1016/j.lwt.2021.111258.
Kebede B H, Forsido S F, Tola Y B & Astatkie T 2021 Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder. Braz. Arch. Biol. Technol. 64: 1–9.
Khanna N 1999 Turmeric-nature’s precious gift. Curr. Sci. 76(10): 1351–1356.
Kumar V K, Vadiraj B A, Sivadasan C R & Potty S N 2000 Post-harvest management of turmeric for higher recovery of curcumin, Spices and aromatic plants: challenges and opportunities in the new century. Centennial conference on spices and aromatic plants, Calicut, Kerala, India. 281–283.
Madhusankha G D M P, Thilakarathna R C N, Liyanage T & Navaratne S B 2018 Analysis of curcumin content in Sri Lankan and Indian turmeric rhizomes and investigating its impact on the colour. Int. J. Food Sci. Nutr. 3(4): 3–5.
Mayure A T, Pudagar I P, Pandiarajan T, Amirtham D & Uma D 2018 Effect of curing method on the quality of turmeric rhizomes. Green Farming 9(6): 1050–1054.
Maniglia B C, de Paula R L, Domingos J R D R & Tapia D R 2015 Turmeric dye extraction residue for use in bioactive film production. Optimization of turmeric film plasticized with glycerol. Food Sci. Tech. 64: 1187–1195.
Meng F C, Zhou Y Q, Ren D, Wang R, Wang C, Lin L, Zhang X Q, Ye W C & Zhang Q W 2018 Turmeric: A Review of Its chemical composition, quality control, bioactivity, and pharmaceutical application. Natural and Artificial Flowing Agents and Food Dyes. Pp. 299-350.
Prathapan A, Lukhman M, Arumughan C, Sundaresan A & Raghu K G 2009 Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome. Int. J. Food Sci. Tech. 44(7): 1438–1444.
Reddy I V S 2017 Effects of Cooking and Drying Methods on Curcumin Content of Turmeric. Int. J. Pure App. Biosci. 5(6): 1730–1734.
Roohinejad S, Koubaa M, Barba F J, Leong S Y, Khelfa A, Greiner R & Chemat F 2017 Extraction Methods of Essential Oils from Herbs and Spices. Essential Oils in Food Processing: Chemistry, Safety and Applications. 21–45.
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.
Sila D N, Duvetter Roeck T A D, Verlent I, Smout C & Graham K 2008 Texture changes of processed fruits and vegetables: Potential use of high-pressure processing. Trends Food Sci. Technol. 19(6): 309–319.
Spice Board of India 2021 URL: http://www. indianspices.com/sites/default/files/ majorspicewise2021.
Surendhar A, Sivasubramanian V, Vidhyeswari D & Deepanraj B 2019 Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices. J. Therm. Anal. Calorim. 136 (2): DOI:10.1007/s10973-018-7791-9.
Suresh D, Manjunatha H & Srinivasan K 2007 Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). J. Food Comp. Anal. 20(3): 346–351.
Thiyagarajan G, Vijayakumar M, Selvaraj P K, Duraisamy V K & Mohamed Yassin M 2011 Performance Evaluation of Fertigation of N and K on Yield and Water Use Efficiency of Turmeric through Drip Irrigation. Int. J. of Bio-resour. Stress Manag. 2(1): 69–71.
Tonnesen H H & Karlsen J 1985 Studies on curcumin and curcuminoids. VI. Kinetics of curcumin degradation in aqueous solution. Lebensmittel Forshung 180(5): 402–404.
Vadivambal R & Jayas D S 2007 Changes in quality of microwave-treated agricultural products: a review. Biochem. Eng. J. 98(1): 1–16.
Velappan E, Thomas K G & Elizabeth K G 1993 New Technologies for on-farm processing of spices. In: Post Harvest Technology of Spices, Proceedings of the National Seminar held at RRL, Trivandrum 1993. Spices Board, Cochin, India.
Venkateshwari T, Ganapathy S, Arulmari R & Vijayakumary P 2021 Effect of drying temperature on the curcumin content of turmeric rhizomes (Curcuma longa L.). J. Pharm. Innov. 10(10): 2349–2351.
Weiss E A 2002 Spice Crops. CAB International publishing, Oxon, UK.
Published
How to Cite
Issue
Section
Copyright (c) 2022 Tshering Ongchu Lepcha, Shrilekha Das, Babli Dutta, P S Medda
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
.