Physico-chemical, microbiological, and microscopic characteristics of industrialised turmeric powder
2020
Scabora, M. H. | Picanço, N. F. M. | Faria, R. A. P. G. | Nascimento, E. | Rodrigues, E. C. | Bécker, G. | Britto, G. C. S. | Soares, W. P. | Oliveira, A. P.
This study aimed to evaluate the physico-chemical, microbiological, and microscopic characteristics of industrialised turmeric powder. Experiments were conducted in a completely randomised design, with four treatments represented by different turmeric brands (A, B, C, and D) and four repetition (batches), analysed in triplicate. The inhibition coefficient of DPPH, total phenolic compounds, water activity (aw), pH, titratable acidity (TA), curcumin content, colour parameters (L*, a*, b*, C*, and H*), proximate composition, minerals (Ca, Na, and K), yeast and mould count, coliform count at 45°C, and presence of Escherichia coli and Salmonella spp. in the four turmeric brands were evaluated. The microscopic analysis was carried out under optical microscope from the pool of replicates in each treatment. As compared to other brands, brand B exhibited better antioxidant activity and higher concentrations of curcumin and minerals, such as calcium and sodium. There were no differences in aw among the brands. With regard to colour parameters, all brands showed a trend for yellow colour (b*); however, only brand A was lighter (L*) and more saturated (C*) than brand B. Microbiological and microscopic parameters of turmeric from all brands met with the legal requirements. However, the industrialised turmeric available in the market does not meet the quality standards based on curcumin content, indicating differences between the parameters and the presence of impurities.
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Este registro bibliográfico ha sido proporcionado por Universiti Putra Malaysia