Effect Of Different Processing Methods On Functional And Physiochemical Properties Of Turmeric (Curcuma Longa Linn.) Rhizome Var. Kapurkot Haledo-1

Abstract

A study was conducted from October to December 2022 to assess the impact of various processing methods on the functional and phytochemical properties of turmeric rhizomes. The experiment consisted of four treatments: Treatment 1: Ovendried turmeric powder, Treatment 2: Blanching/Oven-dried turmeric powder, Treatment 3: Cooking/Oven-dried turmeric powder, and Treatment 4: Sun-dried turmeric powder. Each treatment was replicated four times. The findings indicated that sun drying (68.50%) and blanching/oven drying (66.50%) had a positive effect on dispersibility. Blanching/oven drying (0.32 g/ml) and cooking/oven drying (0.30 g/ml) significantly improved the bulk density of turmeric powder (p<0.001), with no significant difference between the two treatments. The water absorption capacity of the turmeric powders ranged from 3.35 to 5.35 g/ml, with the sun-dried sample exhibiting the lowest capacity and the cooked/oven-dried sample demonstrating the highest. Similarly, sun-dried powder had the lowest swelling power and solubility, whereas heat treatment resulted in a substantial increase in both of these parameters. Additionally, the curcumin content was highest in the cooked/oven-dried (3.11%) and sun-dried (2.99%) turmeric powder. Based on these results, it can be concluded that blanching and cooking are widely applicable in the food industry to enhance the bulkiness of turmeric powder for appropriate packaging and handling. Moreover, these methods contribute to the characteristic flavor and aroma of turmeric.