Abstract
The process technology for preparation of turmeric paste from fresh turmeric rhizomes was standardized. The prepared turmeric paste is stored in glass bottles and retortable pouches. The fingers were blanched in water at 100 ºC± 5 ºC for 5 min. The fingers were peeled and water, starch, vinegar and sodium benzoate were added. The paste is prepared in wet grinder and after pasteurization packed in respective containers. The maximum average L*, a* and b* value, yellowing index was observed in sample packed in retortable pouches. The maximum consistency of turmeric paste was observed in glass bottles. The significantly maximum reducing sugar, total sugar, crude fiber, crude protein, crude fat and ash were recorded in the glass bottles followed by retortable pouches. The total plate count and yeast and mould count were lowest in retortable pouches after 180 days storage under refrigerated condition. The maximum B:C ratio (1.84) was recorded in the retortable pouches as compared to glass bottles with maximum net monetary returns. It can be concluded that to prepare turmeric paste by using 80.5 % fresh turmeric rhizomes, 15 % water, 4 % vinegar, 0.5 % starch and 250 ppm sodium benzoate of 1.23 Pa.s. The paste is best packed in retortable pouches and stored under refrigerated conditions for up to 180 days.
Published Version
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