Influence of blanching and drying methods on the quality characteristics of fresh turmeric (Curcuma longa l.) Rhizomes

Publication Date : 11/03/2016

Author(s) :

K. Pradeep , R. Ravi , Jamuna Prakash , Madhava Naidu.

Volume/Issue :
Volume 2
Issue 3
(03 - 2016)

Abstract :

Different drying methods were investigated for dehydration of turmeric rhizomes (Curcuma longa L.) for getting good colour and quality. Sun drying normal [SDN, 30-37⁰C and 30-35% relative humidity (RH)], sun drying coupled with black surface (SDB, 38-60⁰C and 28-31% RH), hot air (HA, 50±2⁰C and 58-63% RH), and low humidity air (LHA, 50⁰C and 28-30% RH) were explored for their drying efficiency of turmeric rhizomes. The quality of unblanched sliced rhizomes dried under HA was superior based on physico-chemical and CIE colour. SDB was energy efficient due to faster drying. Turmeric oil from blanched and unblanched rhizomes consisted of tumerone, 61.54 and 62.91%; curlone, 27.77 and 25.35%; and cyclohexane, 1.73 and 1.32%, respectively. The HPLC of turmeric oleoresin had curcumin 81.7%, and its analogues de-methoxy curcumin, 12.9% and bis-demethoxy curcumin 5.4%. Among all treatments, hot air dried, unblanched samples were superior followed by SDB drying which was energy efficient. The results of these findings can be exploited by using large quantity of turmeric thus creating or saving huge amount of economy during agricultural practices.

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