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Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties.

Dhanalakshmi, K. and Jagan Mohan Rao, L. and Suvendu, Bhattacharya (2011) Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties. Journal of Food Science, 76 (9). C1284-C1291.

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Abstract

Turmeric powder and its starch were characterized for physical, physicochemical, and microstructural characteristics. X-ray diffractogram indicated that turmeric starch to be of B type. Dried and cured-dried turmeric powder samples showed higher water-holding capacity (3.62 and 4.78 g/g, respectively) compared to isolated starch (1.07 g/g) at 30 ◦C. Non-Newtonian shear-thinning characteristics were observed with turmeric powder dispersion containing 10% (w/w) solids. A power law model fitted well to correlate the shear-rate and shear-stress data (r = 0.993 to 0.999, P ≤ 0.01) for both samples. Apparent viscosities of isolated turmeric starch and cured-dried turmeric powder dispersion containing 10% (w/w) solids were 1.29 ± 0.03 and 7.57 ± 0.39 mPa s, respectively. Microstructure of starch particles showed a smooth flat outer surface. The approximate length and breadth of isolated elliptical starches were 25 and 10 μm while the thickness was about 5 μm.

Item Type: Article
Uncontrolled Keywords: Curcuma longa, microstructure, rheological properties, turmeric starch, X-ray diffraction
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 03:53
Last Modified: 23 Feb 2012 03:53
URI: http://ir.cftri.com/id/eprint/10647

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