Colour content of turmeric varieties and studies on its processing.

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.