STUDIES ON DEVELOPMENT OF TECHNOLOGY FOR

PRODUCTION OF FRESH TURMERIC (Salem) CANDY

AND SOUP

By
PAWAR PANKAJ GAUTAM
B. Tech. (Food Technology)

DISSERTATION

Submitted to the
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
In Partial fulfillment of the Requirements for
The Degree of

MASTER OF TECHNOLOGY
IN
FOOD TECHNOLOGY

COLLEGE OF FOOD TECHNOLOGY

VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH
PARBHANI - 431 402 (M.S.) INDIA
2017
Affectionately

Dedicated

To

My Beloved
Parents, Family
and
Friends….
 CANDIDATE’S DECLARATION

I hereby declare that the dissertation

or part thereof has not been

previously submitted by
me for a degree of

any University

or Institute.

Place: PARBHANI Mr. Pankaj Pawar Gautam

Date: / / 2017 Reg.No. (2015T20M)
 R. B. Kshirsagar
Associate Professor
Department of Food Engineering,
College of Food Technology,
Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani- 431 402 (M.S.) India

CERTIFICATE-I

This is to certify that Mr. Pawar Pankaj Gautam has

satisfactorily prosecuted his course credit and research work for a period not
less than four semesters and that the dissertation entitled “STUDIES ON
DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF FRESH
TURMERIC (Salem) CANDY AND SOUP’’ submitted by him is the result
of original research work and is of sufficiently high standard to warrant its
presentation to the examination. I also certify that the dissertation or part
thereof has not been previously submitted by him for the award of a degree of
any university.

PLACE : PARBHANI Prof. R. B. Kshirsagar

DATE : / / 2017 (Research Guide)
 CERTIFICATE –II
This is to certify that the dissertation “STUDIES ON
DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF FRESH
TURMERIC (Salem) CANDY AND SOUP’’ submitted by Mr. Pawar
Pankaj Gautam to the Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani, in partial fulfillment of the requirements for the degree of MASTER
OF TECHNOLOGY (Food Technology) has been approved by the student's
advisory committee after viva-voce examination in collaboration with the
External Examiner.

External Examiner Prof. R. B. Kshirsagar

(Research Guide and chairman)

Members of Advisory Committee

Dr. A.R. Sawate Dr. A.T.Taur

Professor and HOD Associate Professor
Dept. of Food Engineering Dept. of Food Engineering
College of Food Technology College of Food Technology
VNMKV, Parbhani. VNMKV, Parbhani
.

Dr. H.M. Syed Prof. H.W.Deshpande

Professor and HOD Associate Professor and HOD
Dept. of FoodChemistry and Nutrition Dept. of Food and Industrial
College of Food Technology Microbiology
VNMKV, Parbhani. College of Food Technology
VNMKV, Parbhani.

Associate Dean and Principal

College of Food Technology,
V.N.M.K.V. Parbhani – 431 402
 ACKNOWLEDGEMENT
I avail this opportunity to acknowledge my sincere, humble indebtedness
and whole hearted sense of gratitude to my honorable guide Prof. R. B.
Kshirsagar, Associate Professor, Department of Food Engineering, who
conceived, detailed and shaped the research problem and provided adequate
guidance which led to the successful articulation of this dissertation. His
valuable suggestions and co-operative nature during the course of present
investigation would remain encouraging me forever in my life.

I am also thankful to Dr. A. R. Sawate, ADP and Head, Department of

Food Engineering. For hiswhole hearted cooperation, unflagging
encouragement & provision of resources during my research work.

I owe high esteemed respect to Dr. A.R. Sawate, Associate Dean and
Principal, College of Food Technology, V.N.M.K.V., Parbhani for providing
necessary facilities during the present investigation. I express my unequivocal
sincere thanks to Dr. A.T. Taur, Dr. H.M. Syed and, Prof. H. W.
Deshpande who have taken much efforts and rendered worthy suggestions.
I would like to thank all the teachers and other staffs for their direct
and indirect help during this study, especially Prof. D. R. More, Prof. B. M.
Patil, Dr. D. M. Shere, Dr. V. S. Pawar, Prof. K. S. Gadhe, Prof. G. M.
Machewad and Prof. Sadavarte and Mr. Syed Imran Hashmi, Jadhav
sir and Bhokare Madam. College of Food Technology. Thanks to Mr.
Jadhav, Mr. Sindhe mama, Mr. Dudhare mama, Mr. Gore mama, Mr.
Giri mama and all non-teaching staff of College of Food Technology, for their
kind co-operation during completion of my PG education.
Friendship is a pleasant experience most of all, special thanks to my
friends Dipak, Shashi, Vitthal, Balajee, Pushparaj, Chandrakant,
Antariksh, Sabbahuddin, Rohit, Prashant, Akshay, Durgarao, Mahesh,
Zubair, Sonam, Varsha, Ashwini, Manisha, Subhada, Amruta, Pallavi,
Sharada, Deepika, Devyani, Ashwini, Ajay and Kautkar. Specially
thanks Ph.D and M. Tech. Scholar Kale sir, Aleem sir, Sangale sir, Shirale
sir, Andhale sir, Bhavsar sir, Arif sir, Suradkar sir, Thorat sir, Gumte
mam, Surendra sir, Mukesh Belwal sir, Rahul sir, Manmath sir, Sanjay
sir, Ganesh sir, Arjune sir, Desai sir, Deshmukh sir, Baig sir, Chetan sir
and Patle sir helped me directly or indirectly during the period of my college
life.
My warm and special thank all School and Jr. Friends Sagar,
Ganesh, Kiran, Bharat, Suraj, Nitin, Pradeep, Rahul, Amol, Swati,
Sana, Sadhana, Sujata, Mayuri, Pooja, Khushi and Ankita who
supported me all the way during my post graduation.
Mere words are never sufficient to express my whole hearted sense
of reverence to my respectful Father Mr. PAWAR GAUTAM AMBADAS
and Mother Mrs. SANGITA GAUTAM PAWAR and Sisters Mrs. Pooja,
Mrs. Kshitija and Brother Dheeraj, Aditiya and all well wishers and all
those who have been forgotten due to my shortcomings whose silent presence
has always guided my efforts. I think words with me are insufficient to express
the feelings of my heart to acknowledge them for their difficult job of educating
me and keeping me in all comforts.
At the end, I owe my un-expressible gratitude to The God the only
creator of the universe and source of all knowledge and wisdom, who blessed me
with health, thoughts, talented teachers, helping friends and opportunity to
complete this study.

Date: - / / 2017 Pawar Pankaj Gautam

Place: Parbhani (Reg. No. 2015T20M)
 CONTENTS

Sr.
Title Page No.
No.
1 INTRODUCTION 1-10

2 REVIEW OF LITERATURE 11-22

3 MATERIALS AND METHODS 23-50

4 RESULTS AND DISCUSSION 51-90

5 SUMMARY AND CONCLUSION 91-96

6 LITERATURE CITED I-XXII

APPENDIX – A
 LIST OF TABLES
Table Page
Title
No. No.
1 Experimental Layout to standardize syrup concentration 42
2 Standardized of recipe for fresh turmeric candy 42

3 Formulation of turmeric candy with addition of lemon and 43

ginger juice at different level
4 Standard recipe for preparation vegetable soup 46

5 Formulation of soup with addition of turmeric pulp at 46

different levels
6 Physical characteristics of fresh turmeric rhizomes 53
7 Chemical composition of fresh turmeric rhizomes 54
8 Mineral content in fresh turmeric rhizomes 55

9 Effect of blanching treatment on curcumin content of 56

turmeric with variation in time
10 Effect of pretreatments on organoleptic evaluation of 57
turmeric candy
11 Effect of pre-treatments on chemical constituents of 59
turmeric candy
12 Chemical composition of selected turmeric candy sample 60
(TA)
13 Effect of addition of lemon and ginger on organoleptic 62
evaluation of turmeric candy
14 Chemical composition of selected turmeric candy sample 64
(T2) treated with ginger: lemon (10:10)
15 Texture profile analysis of turmeric candies 66

16 Effect of packaging materials and storage period on 68

chemical constituents of turmeric candy
17 Effect of different packaging material on microbial count 70
of turmeric candy for period of 6 months
18 Effect of packaging material and storage period on 73
organoleptic evaluation of turmeric candy
19 Organoleptic evaluation of prepared turmeric soup with 75
incorporation of different level of turmeric pulp
20 Cold paste viscosity of turmeric soup 77
21 Hot paste viscosity of turmeric soup 78
Chemical composition of selected turmeric soup sample
22 79
(S2)
Table Page
Title
No. No.
23 Microbial evaluation of turmeric soup 80
Chemical changes in selected sample (S2) turmeric soup
24 82
stored at ambient temperature (30 ±50C)
Chemical changes in selected sample (S2) turmeric soup
25 83
stored at refrigeration temperature (40C)

26 Organoleptic evaluation of selected turmeric soup sample 84

(S2) stored at ambient temperature (30±50C)
Organoleptic evaluation of selected turmeric soup sample
27 85
(S2) stored at refrigeration temperature (40C)
28 Theoretical energy value of Turmeric candy per 100 gram 87
29 Cost of production for 100 kg of turmeric candy 87
30 Theoretical energy value of Turmeric soup per 100 gram 88
31 Cost of production for 1 kg of turmeric soup 89
 LIST OF FIGURES
In
Figure
Title Between
No.
Page No.
1 Effect of pre treatment on organoleptic evaluation of 57-58
turmeric candy
2 Effect of addition of lemon and ginger on organoleptic 62-63
evaluation of turmeric candy
3 TPA graph of control sample (T0) of turmeric candy 66-67
4 TPA graph of turmeric candy sample (T1) 66-67
5 TPA graph of turmeric candy sample (T2) 66-67
6 TPA graph of turmeric candy sample (T3) 66-67
7 Organoleptic evaluation of prepared turmeric soup with 75-76
incorporation of different level of turmeric pulp
8 Cold paste viscosity of turmeric soup 77-78
9 Hot paste viscosity of turmeric soup 78-79
10 Organoleptic evaluation of selected sample (S2) of 84-85
turmeric soup stored at refrigeration temperature (40C)
11 Organoleptic evaluation of selected sample (S2) of 85-86
turmeric soup stored at ambient temperature (30±50C)
 LIST OF PLATES

In Between
Plate No. Title
Page No.
1 Peeled and cubed turmeric rhizomes (Salem) 41-42

2 Fresh Turmeric rhizomes (Salem Variety) 53-54

3 Effects of pre-treatments on turmeric candy 57-58

Organoleptically selected sample (TA) of turmeric

4 57-58
candy treated with 2% Alum
Effect of addition of lemon and ginger on
5 62-63
organoleptic evaluation of turmeric candy
Organoleptically selected sample (T2) of turmeric
6 62-63
candy with 10:10 proportion of lemon: ginger juice
Texture Analyzer – TAXT2 Plus (Stable Micro
7 66-67
System)

8 Microbial analysis of turmeric candy 70-71

Turmeric candy packed in different packaging

9 73-74
material
Organoleptic evaluation of prepared turmeric soup
10 with incorporation of different proportion of 75-76
turmeric pulp

11 Organoleptically selected sample (S2) of turmeric 75-76

soup
Microbial analysis of turmeric soup at ambient
12 80-81
temperature
Microbial analysis of turmeric soup at refrigeration
13 80-81
temperature
 LIST OF FLOW SHEET

Figure Page
Title
No. No.
1. Flow sheet for the preparation of turmeric candy 41

2. Flow sheet for the preparation of turmeric soup 47

 LIST OF ABBREVIATIONS

% : Per cent
> : More than
< : Less than
CD : Critical Difference
cm : Centimeter
CRD : Complete Randomized Design
cfu : Colony forming units
Var. : Variety
0
C : Degree Celsius
0
Bx : Degree Brix
0
F : Degree Fahrenheit
et al,. : et alibi (and associates)
FDA : Food and Drug Administration
G : Gram
HCL : Hydrochloric acid
hr : Hour
i.e. : That is
Kcal : Kilo calories
kg : Kilogram
KMnO4 : Potassium permanganate
KMS : Potassium meta bisulphate
LDPE : Low density polyethylene
LDL : Low density lipoprotein
µg : Microgram
mg : Milligram
ml : Milliliter
mm : Millimeter
mRNA : Messenger (Ribonucleic acid)
N : Normality
nm : Nanometer
No. : Number
OD : Optical Density
PP : Polypropylene
PET : Polyethylene terephthalate
pH : Potential of hydrogen
PLW : Physiological loss in weight
RH : Relative Humidity
SE : Standard Error
SPC : Standard plate count
TSS : Total soluble solids
viz. : Videelict (namely)
US : United States
v/v : Volume/Volume basis
w/v : Weight/Volume basis
w/w : Weight/Weight basis
NS : Non-significant
Introduction
CHAPTER -I
INTRODUCTION

Turmeric (Curcuma longa) is the rhizome or underground stem of ginger

like plant. Turmeric is a rhizomatous herbaceous perennial plant of the ginger
family, Zingiberaceae (Chan et al., 2009). It is native to tropical South Asia and
needs temperatures between 200C and 300C (680F and 860F) and a considerable
amount of annual rainfall to thrive. The plant is an herbaceous perrineal, 60-90cm
high with a short stem tufted leaf. Its flowers are yellow, between 10-15cm in
length and they group together in dense spikes, which appear from the end of
spring until the middle session.
Turmeric is a rhizomatous perennial herb having primary and secondary
rhizomes that can be present in different from spherical to slightly conical,
hemispherical and cylindrical (Balsubramanian et al., 2012). No fruits are known
for this plant. The whole turmeric rhizome, with a rough, segmented skin.
Turmeric can be cultivated in diverse tropical conditions, to upto 1,600 meters
from the sea level, with temperatures varying from 20-40ºC, and rainfall above
1500 mm. Turmeric thrives in well-drained, fertile, sandy and black, red or
alluvial loams, rich in humus and uniform in texture. Rich loamy soils having
natural drainage and irrigation facilities are the best. Turmeric cannot stand water
stagnation or alkalinity. The crops are ready for harvest in seven to nine months
depending upon the time of sowing. The harvest is carried out during January to
March. It matures in about 9 months. The marketing season is from February to
May. The leaves of crop turns dry and are light brown and yellowish in colour on
maturity, height of crop around 1.5 feet after the complete growth with maximum
8-10 branches with cracks development on the soil signifies good yields of
turmeric. The land is ploughed and the rhizomes are carefully lifted with a spade.
Harvested rhizomes are cleaned of mud and other extraneous matter adhering to
them. The rhizome is yellowish-brown with a dull orange interior that looks bright
1
yellow when powdered. Rhizome measures 2.5-7.0 cm (in length), and 2.5 cm (in
diameter) with small tuber branching off. Turmeric held a place of honour in
Indian traditional ayurvedic medicine. In ayurvedic it was prescribed for the
treatment of many medical problems ranging from constipation to skin diseases.
To most people in India, from housewives to Himalayan hermits, turmeric
affectionately called the ‘kitchen queen’, the main spice of kitchen. Long term use
in turmeric, tulsi and trifala can be likened to a short term Pancha Karma treatment
(Jaggi Lal, 2012).
Turmeric is a spice native to India. Historically, turmeric has been used
throughout India, China and Indonesia as a spice and medicinal agent. Turmeric is
a mild spice that enhances the flavour of other spices and foods and is the base of
most Indian curries. In the Ayurvedic tradition, turmeric, or “haldi” as it is known
in Hindi, works well with all doshas, with its main action being to reduce mucus
from the system (De Jager and Prashanti, 2010). Turmeric is considered to be one
of the most important herbs in the Ayurvedic tradition. The medical use of
turmeric goes back more than 5000 years. Turmeric is ubiquitous in India and can
be found in the turmeric plantations, herbal medicine preparations, spice bazaars,
dyes and in food.
In the United States of America, Turmeric has been granted “Generally
Recognized as Safe” (GRAS) status by the FDA. Turmeric has been used
traditionally for almost every human ailment and many of these historic uses have
been scientifically validated with application in modern times. Turmeric (Curcuma
longa) is used as condiment, dye, drug and cosmetic in addition to its use in
religious ceremonies. India is a leading producer and exporter of turmeric in the
world. Andhra Pradesh, Tamil Nadu, Orissa, Karnataka, West Bengal, Gujarat,
Meghalaya, Maharashtra and Assam are some of the important states cultivating
turmeric, of which, Andhra Pradesh alone occupies 38.0 per cent of area and 58.5
per cent of production. During 2015-2016, the country produced 12.29 lakh tonnes
of turmeric from an area of 2.34 lakh ha. (Jayashree et al., 2016). India is

2
popularly known as the “Spice Bowl of the World” as a wide variety of spices
with premium quality is grown in the country since ancient times. Maharashtra in
Sangli, Jat, Kavthemahankal, Karad, Tasgaon and Barsi. Major turmeric growing
districts of Maharashtra are Sangali, Kolhapur, Satara, Latur, Osmanabad,
Chandrapur, Hingoli, Nanded and Parbhani (Spices Board of India 2008)Turmeric
the Golden Spice is widely cultivated in different countries such as India, China,
Myanmar, Nigeria, Bangladesh, Pakistan, Sri Lanka, Taiwan, Burma and
Indonesia.
Curcumin, demethoxycurcumin, bis-demethoxycurcumin and aromatic-
turmerone are four major active components of turmeric. Turmeric contains
protein (6.3 cent), fat (5.1 per cent), minerals (3.5 per cent), carbohydrates (69.4
per cent) and moisture (13.1 per cent). The essential oil (5.8 per cent) obtained by
steam distillation of rhizomes (Kapoor, 1990). Curcumin (diferuloylmethane) (3–4
per cent) is responsible for the yellow colour and comprises curcumin I (94 per
cent), curcumin II (6 per cent) and curcumin III (0.3 per cent) (Ruby et al., 1995).
Turmeric has hundreds of molecular constituents, each with a variety of
biological activities. For instance, there are at least 20 molecules that are
antibiotic, 14 are known cancer preventives, 12 that are anti-tumor, 12 are anti-
inflammatory and there are at least 10 different anti-oxidants. In fact, 326
biological activities of turmeric are known. This is also testimony to the use of
whole herbs and not just isolated molecules. Speaking of molecules by far the
most researcher in turmeric are the three gold-coloured alkaloids curcuminoids
viz. Curcumin, Demethoxycuccumin and Bisdemethoxycurcumin. Most of the
research done is with 95 per cent curcuminoids extract of turmeric, through in its
raw state turmeric is only 3-5 per cent curcuminoids. The yield of essential oil in
various parts is 1.3 per cent in leaf, 0.3 per cent in flower, 4.3 per cent in root and
3.8 per cent in rhizome (Leela et al., 2002).
Phytochemicals found in turmeric have been investigated in preliminary
research for their potential effects on diseases, such as cancer (Lin and Ke, 1998),

3
Alzheimer's disease, arthritis, diabetes and other clinical disorders. Many South
Asian cultures have been using this earthy spice for thousands of years for
medicinal purposes as well as cultural uses (Rathaur et al., 2012).
As an example of such basic research, turmeric reduced the severity of
pancreatitis associated lung injury in mice. Research activity into curcumin and
turmeric is increasing (Lin and Ke, 1998).
The U.S. National Institutes of Health currently has registered 71 clinical
trials completed or underway to study use of dietary curcumin for a variety of
clinical disorders. Some research shows compounds in turmeric to have anti-
fungal and antibacterial properties; however, curcumin is not one of them (Ragasa
et al., 2005).
Turmeric when not used fresh, the rhizomes are boiled for several hours
and then dried in hot ovens, after which they are ground into a deep orange-yellow
powder commonly used as a spice in curries and in other South Asian and Middle
Eastern cuisine for dyeing and to impart colour to mustard condiments. Its active
ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot
peppery flavour and a mustardy smell (Tahira, 2010).
In India particularly in the southern regions, turmeric is incorporated into
the daily diet through cooking. Bengmark et al., (2009), estimated, “that adult
Indians consume daily 80 - 200 mg curcumin per day”. The spice adds flavour and
also gives the food a pleasing golden colour (Ravindran et al., 2007).
Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a
powerful medicine that has long been used in the Chinese and Indian systems of
medicine as an anti-inflammatory agent to treat a wide variety of conditions,
including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage,
toothache, bruises, chest pain, and colic. Ten (10) healthy volunteers consumed
500 mg of curcumin per day for 7 days, not only did their blood levels of oxidized
cholesterol drop by 33 cent, but their total cholesterol droped 11.63 per cent and
their HDL (good cholesterol) increased by 29 per cent (Soni and Kuttan, 1992).

4
 Turmeric has cholesterol-lowering effects are the result of the curry spice's
active constituent, curcumin, which research reveals is a messaging molecule that
communicates with genes in liver cells, directing them to increase the production
of mRNA (messenger proteins) that direct the creation of receptors for LDL (bad)
cholesterol. With more LDL receptors, liver cells are able to clear more
LDLcholesterol from the body. LDL-receptor mRNA increased sevenfold in liver
cells treated with curcumin at a concentration of 10 µm, compared to untreated
cells (Peschel et al., 2007).
Curcumin has been traditionally used as a good source of coloring matter
for foods, cosmetics, textiles and as a medicinal ingredient in formulations of the
several medicines for ailments from jaundice, other liver disorder, ulcers, parasitic
infections, various skin diseases, sprains, inflammation of the joints, cold and flu
(Anonymous, 1950).
It possesses antiinflammatory, hepatoprotective, antimicrobial, anticancer,
antitumor, blood purifying, stomachic, antiseptic and anti-viral activities (Ghani,
2003). Curcumin also possesses the remarkable activities of preventing or treating
Alzheimer disease, immune modulation and correcting cystic fibrosis defects
(Balasubramanian, 2006).
Turmeric has the effect of maturity on rhizome yield, essential oil content
and composition of curcumin. The number and weight of rhizomes improved
significantly with delay in harvesting. Each delay in harvesting increased the
number of mother, primary and secondary rhizomes plant-1 except mother
rhizomes. The optimum time of harvest for maximum rhizome yield was found to
be 9 months. The oil content in bulbs was higher than that of finger rhizomes. The
optimum time for harvest for maximum yield of turmeric oil was found to be 7.5-8
months. Essential oil composition varied with maturity (Cooray et al., 1988).
Consumers are increasingly conscious about health and have begun to look
at the nutritional benefits of food, disease prevention and health promoting
compounds in many foods. Nutrition facilitates normal growth and plays a vital

5
role in several functions like repair and replacement of cells, blood coagulation
and heme synthesis, strengthening of teeth and bones, normal neuromuscular
functioning and prevention of deficiency disorders. Nutrient deficiencies may
contribute to growth retardation indirectly by reducing the intake of other growth
limiting factors such as energy and protein (Khanam et al., 2013). Growth
retardation is highly prevalent in developing countries (De Onis, 2000). This
combined with menstruation and inadequate nutrional intake affects women and
increases their proneness to anemia, osteoporosis and decreased breast milk
production after child birth. The occurrence of these disorders can be controlled by
inclusion of supplementary foods in the diet.
Processing of turmeric consists of cooking, drying and polishing. The bulbs
and fingers of turmeric are thoroughly cleaned and separately cooked. Cooking is
done by putting raw rhizomes in suitable vessels and filling with water sufficient
to cover the bulk and boiling. Overcooking spoils the colour and undercooking
renders the product brittle resulting in breakage of rhizomes during drying and
polishing. Cooking may take 45-60 min. by releasing characteristics turmeric
aroma. Sun drying of cured turmeric is done on clean cemented yards or other
suitable clean surfaces. The material should be heaped and covered during night
time to ensure protection from rain. If the rhizomes are affected by rain during the
process of drying the yellow colour might change to orange red, drying may take
10-15 days. When properly dried, rhizomes become hard, almost horny and brittle
and have uniform yellow colour. Dried rhizomes are polished using manual or
mechanical means. The improved method is by using hand operated barrel. The
turmeric is also polished in power operated drums. No colouring material should
be used during polishing, only new and clean bags should be used for packing
dried turmeric. It is preferable to use polythene laminated gunny bags.
Post-harvest processing is an integral part of turmeric harvesting and lack
of such facilities in the state results in huge post-harvest losses. At present, there
are no facilities for processing and value-addition. Whatever few traditional

6
facilities are available are also not time-efficient. In absence of post-harvest
facilities in the state, it therefore becomes an unattractive option for a farmer to
grow turmeric especially for the small and marginal one. Processing of turmeric
involves drying; drying must be carried out for days and can become tedious. If
there would be raining during drying it deteriorates the quality of turmeric. It
involves high labour requirement, more processing cost and energy. Hence, there
is need for development of technology to utilize the fresh turmeric rhizome which
benefits to the farmer as it reduces the processing cost and this can be successfully
done by preparing turmeric candy and soup from fresh turmeric rhizomes which
also have nutraceutical value. The awareness regarding natural foods and their
benefits has increased in the last decade and this in turn has increased the demand
of such products.
Fruits can also be preserved in the form of candy. A fruit when impregnated
with sugar free from syrup, drained and dried is called a candied fruit. The
finished product is plump, tender and exceedingly sweet with high flavour and
without stickiness. Fruit candies are becoming more and more popular because of
high acceptability, minimum volume, higher nutritional value and longer storage
life. To popularize the consumption of aonla products, the processing technology
of segmented sweet and spiced aonla candy may be standardized. The products
will be easy to consume, non sticky. These products also have additional
advantage of being least thirst provoking ready-to-eat snacks. The dried products
do save energy, money and space in packaging, storage and transportation (Nayak
et al., 2012).
Candy is a confectionary product comprising of sweeteners, colour and
flavouring agents, preservatives and other additives. White sugar is generally used
as the sweetening agent in the preparation of confectionary products and contains
high percentage of sucrose. It takes calcium and potassium from the body without
which it cannot be digested (Jaswant, 1998). This not only consumes much energy
from the body but also deprives vital organs of the required nutrition. Excessive

7
consumption of sucrose quite often leads to variety of health problems viz. heart
problems and coronary thrombosis (Alam, 1999).
Candies are becoming more and more popular because of high
acceptability, minimum volume, higher nutritional value and longer storage life.
These have additional advantage of being least thirst provoking and ready-to-eat
snacks. Among the unique products of aonla, the candy has much demand in
domestic as well as export point of view. To strengthen market, storability and
superior quality of aonla candy is of prime importance. Its dietary intake can
prevent atmospheric pollution related toxicity and the incidence of lung cancer
(Sahu and Paul, 1998).
Soup is primarily a liquid a heterogeneous food category food,
predominantly served hot, which is prepared using vegetables or meat with stock,
juice or water with some thickening agent. Soups are classified into two main
groups: clear soup and thick soups. Clear soups are mainly prepared from the use
of clear extracts of edible animal or plant parts while cereal or pulse flour, starch
cream or eggs for the thick soup (Singh and Prasad, 2014). India ranks second in
the production of vegetables in the world. The utilization of vegetable proteins
continued to attract attention globally due to the increasing demand for cheap and
affordable dietary nutrients especially proteins and particularly among the low
income group to combat the protein energy malnutrition problems (Singh et al.,
2012).
Soup and beverages are generally consumed by large number of people for
its being tasty and nutritious. The use of pure vegetable soup or fruit juice as
breakfast drink has grown dramatically in recent year. Soup is primarily a liquid
food, generally served warm, made by combining ingredient such as meat and
vegetables with stock, juice, water or another liquid. Soup is a processed food
product, especially ready to cook convenience and has an important role as a
popular delicacy, because of their nourishing, appetizing, easily digestible and
palatable qualities. Various formulated soups have gained popularity for their

8
nourishing and appetizing qualities and have created their position in food habit of
many countries.
The continuous health consciousness and enthusiastic availability of
information on effectiveness of diverse diet with their direct relationship to health
are progressively increasing the demand of nutritious foods in their regular diet.
The concept of consuming partially processed and functional foods include the
beneficial effects on host health and reduce the risk towards onset of chronic
diseases beyond providing the basic nutritional functions. Increasing attentiveness
of end users health and interest in nutritional foods to achieve a healthy lifestyle
has resulted in the need for the development of food products with innovative and
versatile health promoting characteristics (Das et al., 2011).
Consumers are increasingly conscious about health and have begun to look
at the nutritional benefits of food, disease prevention and health promoting
compounds in many foods. At present there are many more constraints in
processing of fresh turmeric rhizomes to have dried polished rhizomes which
consume high energy and labour requirement. And hence there is an urgent need
to develop the alternative technology for processing of fresh turmeric rhizomes
without cooking, drying and polishing. With this intention and therapeutic
importance of turmeric in the present investigation has been planned to study on
utilization of fresh turmeric rhizomes in new product development like turmeric
candy and soup, with following objectives

Objectives
1. To study physico-chemical properties of fresh turmeric
2. To study the effect of pre-treatments on the quality of fresh turmeric
candy and soup
3. To develop and standardize the recipe and processing technology for
production of fresh turmeric candy and soup

9
4. To study nutritional profile and organoleptic evaluation of the prepared
turmeric candy and soup
5. To study the microbial quality of prepared turmeric candy and soup
6. To study techno-economical feasibility for production of turmeric candy
and soup

10
 Review
of
Literature
CHAPTER – II

REVIEW OF LITERATURE

In the last few years, there has been an exponential growth in the field of
herbal medicine and gaining popularity both in developing and developed
countries because of their natural origin and less side effects. A comprehensive
review was conducted to pile up information about medicinal plants and their parts
used for curing different diseases. Many traditional plants products have been
shown to possess disease combating potential against modern age ‘life style
diseases’ like obesity, diabetes, cardiovascular diseases, etc. Turmeric is a yellow
spice, derived from the rhizome of the plant, has a long history of use in traditional
medicines of China and India. The literature pertaining to different aspects of the
present study has been reviewed under the following captions.
2.1. Physico-chemical properties of fresh turmeric rhizomes
2.2. Health benefits of turmeric
2.3. Effect of pre-treatments on the quality of fresh turmeric candy and soup
2.3. Processing technology for candy and soup
2.4. Nutritional profile and organoleptic evaluation of the prepared candy and soup
2.5. Processing cum value addition of turmeric
2.6. Microbial analysis of prepared turmeric candy and soup
2.1. Physico-chemical properties of fresh turmeric rhizomes
Mathai (1976) reported the variability in turmeric (Curcuma species)
germplasm for curcumin in freshly harvested mature rhizomes of 38 varieties
representing C. longa and C. aromatica. The curcumin content ranged from 2.5 per
cent to 8.1 per cent. Dash et al., (2014) also reported similar results for pH,
titratable acidity and TSS of matured turmeric. TSS ranged from 10 to 14, pH
ranged from 5.84 to 6.90, titratable acidity ranged from 2.027 to 7.14 respectively.

11
 Muthuswamy and Philip (1982) evaluated comparative quality of Salem
and Erode turmeric types for curcumin content of mother and finger rhizomes of
turmeric. Curcumin content was 4.75 per cent compared with 3.9 per cent in
Erode. Mother rhizomes of Mydukur and fingers of Salem exhibited the highest
curcumin content.
Pujari et al., (1987) studied the growth yield and quality components in
different turmeric varieties. The dry turmeric was approximately found to contain
69 per cent carbohydrate, 13 per cent moisture, 5 per cent fat, 6 per cent protein, 4
per cent minerals and 3 per cent fibres.
Kapoor (1990) studied that the average composition of turmeric and
reported that protein (6.3 per cent), fat (5.1 per cent), minerals (3.5 per cent),
carbohydrates (69.4 per cent) and moisture (13.1 per cent). The essential oil (5.8
per cent) obtained by steam distillation of rhizomes.
Ohshiro et al., (1990) stated that turmeric contains moisture (>9 per cent),
curcumin (5–6.6 per cent), extraneous matter (<0.5 per cent by weight), mould
(<3%) and volatile oils (<3.5 per cent). Volatile oils include d-α-phellandrene, d-
sabinene, cinol, borneol, zingiberene and sesquiterpenes.
Vopel et al., (1990) reported that turmeric contains protein (6.3 per cent),
fat (5.1 per cent), minerals (3.5 per cent), carbohydrates (69.4 per cent) and
moisture (13.1 per cent). The essential oil (5.8 per cent) obtained by steam
distillation of rhizomes has a phellandrene (1 per cent), sabinene (0.6 per cent),
cineol (1 per cent), borneol (0.5 per cent), zingiberene (25 per cent) and
sesquiterpines (53 per cent). Curcumin (diferuloylmethane) (3–4 per cent) is
responsible for the yellow colour and comprises curcumin I (94 per cent),
curcumin II (6 per cent) and curcumin III (0.3 per cent). 6-Demethoxy and
bisdemethoxy derivatives of curcumin have also been isolated.
Ruby et al., (1995) reported that turmeric is a good source of curcumin
(diferuloylmethane) (3–4 per cent) is responsible for the yellow colour and

12
comprises curcumin I (94 per cent), curcumin II (6 per cent) and curcumin III (0.3
per cent).
Jaggi lal (2012) reported the results on physical characteristics regarding
length and breadth. Rhizome had 2.5 to 7.0 cm (in length) and 2.5 cm (in breadth).
Differences in physical properties were due to varietal differences and stage of
harvesting period. Colour parameters are in close agreement with those recorded
by Dash et al., (2014) for turmeric rhizomes.
Rathaur et al., (2012) studied that the structure of turmeric comprised of
protein (6.3 per cent), fat (5.1 per cent), minerals (3.5 per cent), carbohydrates
(69.4 per cent) and moisture (23.1 per cent). The essential oil (5 per cent - 8 per
cent) obtained by steam distillation of rhizomes has α-phellanderene (1 per cent),
sabiene (0.6 per cent), cineol (1 per cent), borneol (0.5 per cent), zingiberene (25
per cent) and sesquiter- pines (53 per cent).
2.2. Health benefits of turmeric
Dixit et al., (1988) concluded turmeric is used as an herbal medicine for
rheumatoid arthritis, chronic anterior uveitis, conjunctivitis, skin cancer, small
pox, chicken pox, wound healing, urinary tract infections, and liver ailments.
Fetrow and Avila (1999) noted dosages of 8–60 g of fresh turmeric root
three times daily have been recommended for arthritis.
Blumenthal et al., (2000) noted 1.3–3.0 g of turmeric root for dyspepsia.
No known interaction of drugs with turmeric has been reported by the monographs
of the German regulatory authority, Commission E
Mills and Bone (2000) reported that turmeric has anti-inflammatory,
choleretic, antimicrobial, and carminative actions.
Araujo and Leon (2001) concluded stated that from ancient times, as
prescribed by Ayurveda, turmeric has been used to treat sprains and swelling.
Jyothi et al., (2003) reported that turmeric has been used for centuries as a
spice and a food preservative. Due to its easy digestibility, turmeric has been used
in industry to prepare special food and children’s foods.

13
 Bundy et al., (2004) quoted that turmeric is also used for digestive
disorders; to reduce flatus, jaundice, menstrual difficulties, and colic; for
abdominal pain and distension and for dyspeptic conditions including loss of
appetite, postprandial feelings of fullness, and liver and gallbladder complaints. It
is used to treat diseases associated with abdominal pain (Aggarwal et al. 2004).
Jayaprakasha (2005) stated the main activities of curcuma rhizome have
been found to be anti-inflammatory, hepatoprotective, anti-microbial, antifungal,
antiviral, wound healing, anticancer, antitumor, anti-inflammatory and antivenom
agents.
Khattak et al., (2005) noted Ethanolic extracts of C. longa have good
antifungal activity against Trichophyton longifusus.
Honda et al., (2006) revealed that ingestion of turmeric oleoresin and
essential oil inhibits the development of increased blood glucose and abdominal
fat mass in obese, diabetic rats.
Xia et al., (2006) quoted that turmeric has been used for centuries as a spice
and a food preservative, and for its various medicinal properties. Turmeric is also
useful against depression. Showed that the main clinical targets of turmeric are the
digestive organs: in the intestine, for treatment of diseases such as familial
adenomatous polyposis; in the bowels, for treatment of inflammatory bowel
disease (Hanai and Sugimoto 2009); and in the colon, for treatment of colon
cancer (Naganuma et al. 2006).
Yano et al., (2006) concluded that turmeric extract was found to inhibit
growth of the food borne pathogen V. parahaemolyticus with good sensitivity.
Aggarwal et al., (2007) concluded that turmeric is believed to have anti-
microbial properties. For centuries it has been used to help heal open wounds and
infections.
Ravindran et al. (2007) stated that this active ingredient is used in Indian
folk medicine for treatments in various disorders. The Many different traditional

14
healing systems, such as Ayurveda, Sidha, Unani and Tibetan, have incorporated
the use of turmeric in their practices.
2.3. Effect of pre-treatment on the quality of processed product

Fabian and Krum (1949) reported alum has been used in the manufacture of
pickle products for many years and no one seems to know how the practice
originated. When alum is added during processing (desalting of brine stock) or to
finished pickle products made from fermented, salt-stock pickles, such as
processed dills or sweets, it is reported to play an important role in making the
cucumber pickle more crisp and firm.
Hass et al., (1974) reported blanching improves the rehydration
characteristics of carrots with incorporation of certain additives.
Mulay et al., (1994) reported the use of potassium metabisulphite (KMS)
for pretreatment of the green leafy vegetables can reduce the extent of loss of
ascorbic acid.
Tandon et al., (2003) studied the effect of blanching and lye peeling on
candy preparation. They found that the candy prepared from lye-peeled fruits of
aonla showed more decreased content of ascorbic acid compared with blanched
fruits. However, the effect of the blanching on some of nutritional parameters was
less severe than that of lye peeling.
Verma and Gupta (2004) determined the untreated whole amla samples
were sliced to make flakes of thickness from 2 to 2.5 mm by a sharp steel knife.
Increased surface area was the basis for giving treatment of flaking and pricking to
amla. Whole amla fruits were pricked with the help of a hand operated amla picker
having two halves with needles. The pricking was performed to a depth of 8–10
mm on the entire surface at approximately four points per square centimetre.
Blanching was carried out by boiling the whole amla samples for 7 min in 2.0 per
cent sodium chloride (NaCl) solution, followed by cooling with cold water.
Sulphitation was done to study the effect on colour by soaking the samples in

15
0.1% of potassium metabisulphite solution for five minutes. Among the various
pre-treatment, amla with flaking treatment retained maximum amount of ascorbic
acid 76.6% while the control sample retained only 27%. The rehydrated moisture
content, rehydration ratio and coefficient of restoration were found to be 232.49%
(wb), 3.14 and 0.558, respectively for the flaked amla while these values were
minimum, 88.09% (wb), 1.76 and 0.315, respectively for the control (untreated)
sample. All the treatments significantly improved the retention of ascorbic acid,
colour, texture, appearance, taste, flavour and overall acceptability compared to
the control sample.
Suresh et al., (2005) studied the heat treatments of turmeric, red pepper and
black pepper by: (i) boiling for 10 min, (ii) boiling for 20 min and (iii) pressure
cooking for 10 min. It was observed that the significant loss of active constituent
of spices was subjected to heat processing. Curcumin loss due to heat processing
in turmeric was 12.1 and 18.8mg/g, with maximum loss in pressure cooking for 10
min.
Hui et al., (2006) evaluated pretreatments was not only a way of extending
shelf-life and visual appearance of food, but a way to rinse off enzymes and
substrates released by disrupted cells, thus reducing microbial spoilage, excessive
tissue softening and tissue browning.
Goyal et al., (2007) concluded that the surface hardness, pulp firmness and
toughness of the aonla fruits reduced with increase in time of boiling. Eight
minutes of boiling in water will be optimum for preparation of aonla preserves and
candy, which will necessitates easy separation of segments from the aonla fruits.
Prajapati et al., (2009) reported blanching with hot water or with potassium
metabisulphite (KMS) before drying checks the enzymatic spoilage and also
improves the colour and texture of the shreds.
Shinde et al., (2011) studied the treatments during processing of turmeric
by traditional and steam blanching methods. It was observed that in the steam
cooking process, fuel requirement was less than half of the traditional method. The

16
loss of colour observed in curcumin was 1.5 to 2.5 per cent in steam cooking,
whereas in boiling, it was 1.6 to 3.5 per cent.
Dhotre et al., (2012) reported the effect of pre-treatments and drying
methods including storage life of dried bitter gourd slices were evaluated. The best
dehydrated product from bitter gourd was prepared by using brining treatments i.e.
the sample treated blanched and socked in 0.2 per cent KMS + 2 per cent salt
solution for 10 min. and dried in cabinet drier, recorded higher retention of
ascorbic acid, chlorophyll, rehydration ratio while lower percentage of moisture,
titrable acidity and non enzymatic browning and also recorded higher organoleptic
score.
Verma et al., (2012) evaluated the fresh vegetables (tomato, spinach and
carrot) were washed and diced into small pieces and mixed with different ratio
1:1:1 (group a), 1:1:2 (group b), 1:2:1 (group c), 1:2:2 (group d), 2:1:1 (group e),
2:1:2 (group f) and 2:2:1 (group g) on weight basis. From each group, 250gm
sample was taken into pressure cooker and butter mixer containing butter (3gm)
cumin powder (2gm), salt (6gm) and corn flour (15gm) were added and mixed it
properly. Then, 750ml fresh and clean water was added. The above mixture was
steamed boiled in a pressure cooker for 15 minutes. Pressure cooker lid was open
and sprinkle black pepper (1gm) into it and puree it in a mixer. The puree was
squeezed out so as to remove the solid particles and increases its palatability for
human taste.
Patel et al., (2013) investigated the influence of pre-treatments (T1- water
(control), T2- salt 2%, T3- alum 2% and T4- salt+alum 2%) and varieties Kanchan
(V1), Chakaiya (V2) and NA-7 (V3) on biochemical quality during aonla murabba
preservation. They concluded that the astringency of the fruits was minimized by
the help of pretreatments. Maximum TSS (55.68Brix) and ascorbic acid content
(175.41mg/100g) was observed in V3T4 immediately after processing in to
murabba. Titrable acidity was found highest in V3T3 (0.785 %), fiber content in
V2T1 (1.73 %) and total sugars in V1T4 (53.27%) after murabba preparation.

17
Variety NA-7 was proved to be best suitable for processing in to murabba as it
retained most of the parameters. Salt + alum at 2% was proved to be best among
the pretreatments as it helped in minimizing astringency and maintained ascorbic
acid content.
Priyadarshini (2013) observed the apple candy was prepared by steeping in
2% salt solution (blanching with erythrosine colour (T1), green colour (T2), with
water (T3), with lime orange (T4) and 2% lime solution (T5-blanching with
erythrosine colour, T6 green colour, T7 with water, T8-with lime orange) and
candy was stored for 2 months. Various organoleptic properties and shelf life were
tested at 0, 20, 40 and 60 days after storage. On the basis of investigation it was
concluded that better quality candy obtained by steeping of the fruit pieces in 2%
lime solution and blanching with erythrosine colour T7 followed by T6. The candy
prepared with pretreatment of 2% lime solution and blanching with erythrosine
colour T7 was rated best (8.0) in colour and appearance which was significantly
superior to other candies in T6 (7.86), T8 (7.76), T5 (7.03) ,T3 (6.63), T2 (6.30),
T4 (6.53) and T1 (6.16).
Sivakumar (2013) cited that the processing of sweet candy with variations
in blanching time viz., 5, 10 and 15 minutes. The prepared sweet candies were
standardized on the basis of sensory evaluation with special reference to
organoleptic attributes viz., colour and appearance, flavour, texture, taste and
overall acceptability. Among these, candies prepared with 10 minutes blanching
time were found to be the best.
Wadikar and Premavalli (2013) plucked the leaves leaving aside the over-
mature leaves and subjected to standardized hot water blanching at 900C for 30
seconds followed by cold water dipping. The blanching liquor contained
Potassium Meta-bi-Sulfate (KMS), Sodium bicarbonate (NaHCO3) and
Magnesium oxide (MgO) (Wadikar, 2012). The leaves were further dehydrated at
a constant temperature of 600C for about six hours in cross air flow drier (M/s.
Everflow Tray Drier, Chennai, India). The dried leaves were finely powdered and

18
sieved through 60 mesh sieves (M/s. Jayant scientific, Mumbai). Green gram dhal
was cleaned and roasted in an open pan to a pale brown colour to get a pleasant
flavour. It was allowed to cool and ground finely in a mill. Then it was sieved
through 60 mesh sieve.
Amal et al., (2014) reported the pre-treatment for potato and carrot samples
were sorted, washed, peeled and sliced in cubic form and blanched in hot water at
950C for 5 min then washed in cold water then hot air flow drying were performed
at 650C in the first four hours and then reduced to 50 0C till completely drying. The
resultant soup samples were organoleptically evaluated after dissolving in hot
water (10g dried vegetarian soup mixtures/65ml water) for its sensory
characteristics, i.e. taste, flavour, colour, thickness and appearance, dissolution
rate and overall acceptability.
Chauhan et al., (2014) studied the preparation of candy from papaya by
washing the unripe papaya fruits with fresh water, peeled, pricked, deseeded and
cut into rectangular pieces of 3cm long and 1.5 to 2.0cm thick, followed by
steeping into 2% commercial salt (sodium chloride) and 1% calcium chloride for 2
hours and thoroughly washed with fresh water. Papaya pieces were blanched by
dipping into hot water (900C) for 10 minutes.
Dalvi et al., (2014) laid out the experiment in factorial design for
preparation aonla candy (4x4) with alum, salt, alum plus salt and control as main
treatment and elaichi, ginger, rose and plain as sub-treatment with three
replications. Whole aonla candy was subjected to chemical analysis and the
overall sensory quality attributes at initial day after processing. It was concluded
that in whole aonla candy Alum plus Rose (T1F3) was found to be best by
organoleptic evaluation for overall acceptability however chemically there was no
proper pattern for main treatments and sub treatments combination.
Agarwal et al., (2015) studied and prepared aonla candy by pre-treating
with selected three pre-treatment chemicals (2 per cent alum, 2 per cent salt and
0.2 per cent KMS+0.15 per cent MgO+2 per cent salt) along with control sample.

19
The prepared candy were further organoleptically evaluated by 9 point hedonic
scale for organoleptic quality attributes which decides the suitability of pre-
treatment for preparation of candy. Among the four treatments in sugar based
Aonla candy, colour and appearance of candy from alum treated candy scored
higher (9.0 and 8.5) followed by salt treated sample (8.0 and 7.5), KMS + MgO +
salt treated sample (8.0 and 7.5) and control sample (7.5 and 7.0) respectively.
2.4. Processing technology of candy and soup
Cruess (1958) described that the candied fruit is usually coated with a thin
transparent layer of heavy syrup and dried to a more or less firm texture. The
cubes were steeped in sugar syrup having 40% total soluble solids (TSS) for a day.
Then the cubes were removed from the syrup and increased consistency of syrup
to 65% TSS by boiling. The cubes were steeped in 65% TSS syrup for a day. Then
the process was repeated to raise the strength of syrup from 65% to 70% and
finally to 75% TSS. The cubes were steeped in 75% TSS for a week. At each level
of TSS (65%, 70% and 75%) the syrup was drained and finally dried under shade
to make candy with different sugar content. In the preparation of candy osmotic
dehydration step prior to drying was used as described by Ramamurthey et al.,
(1970). The drying time requirement was similarly followed as described by Islam
and Flink (1982).
Giridhari et al., (1959) described the process for the preparation of tomato
soup. First butter and pulp was heated in the kettle. Afterwards, onion and garlic
as seasoning was added. Sugar, salt and pepper were also added at the last stage of
soup preparation. The finished soup was filled in cans and sterilized. The method
for manufacture of ready-to-serve whey based tomato soup was standardized. In
the processing kettle, ground pieces of onion, garlic and ginger were fried in
groundnut oil and then corn flavour mixed with whey and tomato pulp was added.
The blended slurry was heated slowly till the starch is gelatinized and then it is
brought to boil. Salt and sugar were added at the end of whey based tomato soup
preparation.

20
 Madan and Dhawan (2005) developed carrot candies by using sugar and
jaggery syrups. The carrot candy prepared in sugar syrup scored the highest for all
sensory parameters in comparison to jaggery based candies, though liking for this
product too was still above moderate.
Parjane et al., (2010) analysed the chemical composition and cost structure
of tomato soup prepared from tomato pulp blended with different levels of chhana
whey. The control sample (T0) was prepared by blending 20 part of tomato pulp
and 80 parts of water. The tomato pulp and whey was mixed with different levels
T1 (15 + 85), T2 (20 + 80), T3 (25 + 75), T4 (30 + 70) respectively.
Mishra et al., (2012) prepared amla candy by using rose extract in the
proportion of 20ml, 15ml, 10ml and 5ml and sugar in the proportion of 100 per
cent, 80 per cent, 70 per cent and 60 per cent which were represented as treatments
T1, T2, T3 and T4 respectively, and T0 served as control (50 per cent sugar
without rose extract). The highest score of amla candy was found in T1 (250 per
cent sugar and 20ml rose extract) in terms of taste, flavour, colour, texture and
overall acceptability.
Verma et al., (2012) prepared soup in two phases. In phase I, the fresh
vegetables (tomato, spinach and carrot) were washed and diced into small pieces
and mixed with different ratio 1:1:1 (group a), 1:1:2 (group b), 1:2:1 (group c),
1:2:2 (group d), 2:1:1 (group e), 2:1:2 (group f) and 2:2:1 (group g) on weight
basis. From each group, 250gm sample was taken into pressure cooker and butter
mixer containing butter (3gm) cumin powder (2gm), salt (6gm) and corn flour
(15gm) were added and mixed it properly. In phase II, 750ml fresh and clean
water was added. The above mixture was steamed boiled in a pressure cooker for
15 minutes. Pressure cooker lid was open and sprinkle black pepper (1gm) into it
and puree it in a mixer. The puree was squeezed out so as to remove the solid
particles and increases its palatability for human taste.
Baber et al., (2013) prepared candy in which sliced citron peels were
blanched thrice for 2/5 minutes in water at 1700F (76.70C). Then peel turn into

21
translucent, semisoft and free from opaque spots. The pulpy centers are removed
by hand and discarded the citrons are then preserved by gradually increasing the
sugar content of the peel by immersion in a series of sugar syrups of increasing
strength, over a period of three days. The product was then drained and kept in the
dehydrator at a temperature of 600C so as to dry it to the desired moisture level i.e.
13-14%.
Wadikar and Premavalli (2013) weighed and mixed the ingredients green
gram dhal flour, karpurvalli powder, starch powder (corn flour), milk powder,
vegetable fat, salt and spices as per the recipe designed. Melted vegetable fat was
poured in the above mixture and mixed uniformly in the mix. The soup was
prepared by adding water to the mix in the ratio 6:1 and simmering it for two
minutes. These soup preparations were evaluated for the sensory responses.
Dalvi et al., (2014) standardized the formulation for aonla candy. The aonla
fruit were washed and blanched in alum/salt and alum plus salt for 12 min. It was
stepped for 24 hrs in successively concentration of sugar syrup for 50 to 7°Brix.
Elaichi/ Rose essence/ Ginger powder were added at 700Brix, sugar syrup stage
and kept for 3 days. The excess syrup was drained out and dried in oven 55 0C for
12 hours. Candies were packed and stored at ambient temperature.
Hasanuzzaman et al., (2014) selected ripe tomatoes and collected according
to their uniform size, freshness and cleanliness (free from dirt, twigs, soil and
dust). Color sorting methods of United State Department of Agriculture (USDA)
was used to select ripe tomatoes. According to this method, tomatoes with more
than 90% of the surface area with red color were sorted and selected as ripe. The
tomatoes were then washed to clean the dirt that is still attached and then boiled at
850C temperature for 10 minutes followed by stripping the skin and cut into
quarter pieces of each tomato. The seed and hard portion of tomatoes were
removed. Then tomatoes were soaked in sugar solution (40, 50 and 60 0Brix).
Sucrose was used as osmotic agent. Brix Hydrometers are used to measure the
Brix. Then the soaked tomatoes were boiled for about 15 minutes and the solution

22
of salt and citrate were added as 0.2% as flavoring agent. After cooling, sodium
meta-bi-sulphite was added as preservative as 0.1%. Tomatoes were stored at
room temperature for about 20 hours followed by draining to reduce free water
attached to tomatoes and then dried at 600C in mechanical dryer to obtain the
moisture content of ≤10%. Prepared tomato candy were then wrapped in polythene
pouch and kept in a cool place in an airtight plastic box for storage.
Ahmad et al., (2016) studied the preparation of candy from papaya. It was
formulated by steeping the cubes in sugar syrup having 40% total soluble solids
(TSS) for a day. Then the cubes were removed from the syrup and increased
consistency of syrup to 65% TSS by boiling. The cubes were steeped in 65% TSS
syrup for a day. Then the process was repeated to raise the strength of syrup from
65% to 70% and finally to 75% TSS. The cubes were steeped in 75% TSS for a
week. At each level of TSS (65%, 70% and 75%) the syrup was drained and
finally dried under shade to make candy with different sugar content as described
that the candied fruit is usually coated with a thin transparent layer of heavy syrup
and dried to a more or less firm texture.
David and Kumar (2016) utilised chhana whey in vegetable soup at
different percentage of whey. In this study four different percentage of whey T1
(50%), T2 (60%), T3 (70%) and T4 (80%) were used for sweet corn soup. The
quality of the whey soup was highly influenced and most acceptable as per
physiochemical and organoleptic analysis. Then chhana whey was mixed with
vegetable paste in ratio of 50:50 (T1), 60:40 (T2), 70:30 (T3) and 80:20 (T4). It
was then cooked for 15 minutes. Product was ready to serve in hot condition. First
of all vegetable paste was obtained by mixing tomato puree (20g), grinded pee
(15g), grinded carrot (20g), Chopped green onion (15g), chopped cabbage (15g),
Garlic and Ginger paste (10g), coriander powder (5g) and water (150ml).

23
2.5 Nutritional profile and organoleptic evaluation candy and soup
Ghosh (1994) Mushroom whey soup powder can easily be reconstituted
with water. The soup had better flavour, body, colour and appearance and overall
acceptability scores than commercial soups.
Ghosh and Singh (1995) developed a whey based mushroom soup with 4
per cent mushroom, 2.5 per cent corn flour and 90 per cent cheese whey. The total
solids, fat, protein and viscosity values were 13.01 per cent, 2.56 per cent, 2.65 per
cent and 56 cP respectively. The soup was found to be highly acceptable.
Parjane et al., (2010) studied the chemical composition and cost structure
of tomato soup prepared from tomato pulp blended with different levels of chhana
whey. Proximate analysis of finished product indicated the increase trend of total
solids and proteins as the proportion of chhana whey increased in the tomato soup.
It was also observed that as the proportion of tomato pulp in the soup increased,
the energy value also increased. The chhana whey based tomato pulp prepared
from the combination of 25 parts tomato pulp and 75 parts chhana whey (T3) was
most acceptable.
Siddiqu et al., (2012) developed preserve and candy from fresh ginger and
studied their storage life. The preserve was made from 60%, 65% and 70% sugar
concentration. The candies were made from 65%, 70% and 75% sugar
concentration. Among them the best preserve and candy was identified on the
basis of overall acceptability. The study showed that the colour, flavour, texture
and overall acceptability among the preserves and among the candies were
different. The preserve (GP70) made from 70% and the candy (GC75) made from
75% sugar concentration was best among others of the similar product. Higher
concentration of sugar and slower processing gives higher acceptability for
preserve and candy. Among different changes, moisture concentration was
prominent during preparation of preserve and candy. The moisture content was
42.0% and 37% for preserve and candy respectively which were nearly half of the

24
initial concentration of fresh ginger. The storage stability of candy (90 days) was
higher than storage stability of preserve (60 days).
Dalvi et al., (2014) laid out the experiment in factorial design (4x4) with
alum, salt, alum + salt and control as main treatment and elaichi, ginger, rose and
plain as sub-treatment with three replications. Whole aonla candy was subjected to
chemical analysis and the overall sensory quality attributes at initial day after
processing. It was concluded that in whole aonla candy Alum plus Rose (T1F3)
was found to be best by organoleptic evaluation for colour, flavour, texture and
overall acceptability however chemically there was no proper pattern for main
treatments and sub treatments combination.
David and Kumar (2014) conducted a study to utilize chhana whey in
vegetable soup at different percentage of whey. Four different percentage of whey
T1 (50%), T2 (60%), T3 (70%) and T4 (80%) were used for sweet corn soup. The
quality of the whey soup was highly influenced and most acceptable as per
physiochemical and organoleptic analysis. Then chhana whey was mixed with
vegetable paste in ratio of 50:50 (T1), 60:40 (T2), 70:30 (T3) and 80:20 (T4). The
highest mean for carbohydrate percentage in whey vegetable soup was in T4=6.46,
The highest mean for protein percentage in whey vegetable soup was in T4=6.78,
The highest mean for ash percentage in whey vegetable soup was found in T0
(1.52), The highest mean for moisture percentage was found in T0 (87.08), The
highest mean for total solids content was in T4 (14.78). The highest acceptable for
colour and appearance was found in T0 (7.94), the highest acceptable for taste and
flavour was found in T3 (7.76). The highest acceptabl for consistency of the
product was found in T0 (7.88).
Senanayake et al., (2014) studied the sensory qualitaties of all four
samples in terms of appearance, colour, texture, aroma and overall acceptability
while there was no significant difference in taste (p<0.05) in samples with Swp3
and Swp5. gives the average rank obtained for each attribute of the tested samples.
Average ranks for aroma, taste, texture, appearance and overall acceptability was

25
significantly high for formulas prepared with both Swp5 and Swp4 Heat moisture
treated (HMT) starches while Swp5 had the highest level of overall acceptability.
Corn starch added sample ranked in the colour preference attribute only.
Thickness given by the added sweet potato starch is significantly higher than the
corn starch. Our results show that modified HMT added samples are more superior
to corn starch in sensory aspects except for the colour attribute. Therefore
modified starches (Swp3, Swp4 and Swp5) can be successfully substituted to corn
starch as a thickener with higher level of sensory acceptability.
Vikram et al., (2014) prepared candy and the values evaluated as the impact
of variety, honey and storage duration. Cultivars yielded significant results with
the parameters studied. This was further influenced when prepared aonla candy
were coated with honey. Amongst varieties NA-6 proved much better with respect
quality parameter studied. There was increase in the level of total soluble solids,
acidity and browning and decrease in pH, ascorbic acid, and organoleptic taste
during storage. The highest TSS was recorded in NA-6 (76.7%) and the lowest
value was (75.9%) in Kanchan at 90 days of storage. Acidity was recorded highest
in Kanchan (0.68%) and the lowest (0.58%) in NA-6 after 90 days of candy
storage. The maximum pH (4.28) was observed in Krishna, while the minimum
(4.23) was NA-6. The highest ascorbic acid (102.15mg /100g) was recorded in
NA-6 and the lowest was (90.10mg /100g) with Kanchan. The highest browning
was found (0.14 OD) in Kanchan and the same OD value (0.13 OD) was recorded
in NA-6, NA-7 and Krishna. The organoleptic quality was best (7.19 score) in
NA-6 at 90 days of storage. All the qualitative parameters were significantly
superior with honey coated candy as compared to cane sugar prepared candy.

2.5. Processing cum value addition of turmeric

Lim et al., (2011). Preparation of wheat flour breads with substitute with
turmeric (Curcuma longa L.) powder was used in 0%, 2%, 4%, 6% and 8% of
wheat flour for making turmeric wheat breads. Proximate composition, physical

26
quality, functional components (curcumin and total phenols) and antioxidant
properties of breads containing turmeric were analysed and compared with those
of wheat bread. Hardness, crumb colour a and b values, curcumin content and total
phenolic contents of breads significantly increased with the addition of turmeric
powder. Water activity, specific volume and crumb colour L value of breads
decreased with the addition of turmeric powder. Breads containing turmeric
powder also showed good antioxidant activity as tested by the b-carotene-linoleate
bleaching assay. A 4% substitution of wheat flour with turmeric powder showed
acceptable sensory scores which were comparable to wheat bread. Breads
containing turmeric powder can thus be developed as a health-promoting
functional food.
Dash et al., (2014) preparation and product development from turmeric
rhizome, laddu was successfully prepared by using 400 g sugar containing
treatment consisting 300-500 g of sugar with 100 g variation in three treatments
without changing other ingredient. Turmeric nimky was successfully prepared by
using 400 g flour containing treatment consisting 300-500 g of flour with 100 g
variation of flour in three treatments without changing other ingredient. All
turmeric are not available year round in the country. So it is possible to preserve
these rhizomes by development of products like laddu, nimky etc. to meet the
nutritional requirement of people of the country.
Jayandran et al., (2015) Extraction of Oleoresin present in the crude plant
extracts of four selected turmeric plants i.e. BSR-01, BSR-02, CL-101, CL-219.
Oleoresin is one of the most significant organic oil content that are extracted from
the turmeric rhizomes. It is naturally occurring mixtures of an oil and a resin and is
added to food items as a spice and colouring agents. Turmeric oil is widely used in
pharmaceutical and biological applications. This investigation was carried out to
determine and compare the quantitative amounts of oleoresin that are present in
four different varieties of turmeric. The extraction of the oil content from turmeric
was attempted by using a simple column extraction method with alcohol and

27
acetone as a solvent. We have been achieved the isolation process of oleoresin
from turmeric in the easy manner with high recovery and also we found that
oleoresin rich turmeric variety from this investigation.
Vipa et al., (2010) preparation of turmeric powder form turmeric root. The
turmeric (Curcuma longa Linn) Chan variety possessed higher curcuminoid than
the Dang Siam variety. The result showed that the extracting solvent could
significantly alter the curcuminoid as well as the total polyphenol content of the
turmeric extract. Recommended conditions for curcuminoid extract from turmeric
were: ethanol, solid:liquid ratio 1:50, at 70°C for 2 hr. Preparation of curcuminoid
powder from turmeric extract was performed by entrapment of the natural
turmeric compound “curcuminoid” with a polysaccharide, carboxymethyl
cellulose, as a complex formation and mixed with maltodextrin, prior to drying.
The curcuminoid content in the powder affected the product’s qualities such as
color, total phenolic compounds and antioxidant properties. Sensory evaluation of
the products, in the form of turmeric tea, revealed that powder containing a level
of curcuminoid of 411.28µg/g had the highest acceptance score. It also exhibited
high water solubility (15g/100 ml). The total phenolic content and antioxidant
capability of the product with the highest acceptance score was 13.27 as mg
GAE/g and 14.46 as mg BHAE/g, respectively. The powder had a total plate count
of yeast and mold 10 cfu/g and no pathogenic microorganisms were found.
Storage of the powder in an aluminum foil bag at room temperature for four
months only slightly changed the curcuminoid content, indicating the high
stability of the product. Hence, curcuminoid powder could be used as a food
ingredient for various health-drink products.
Ekeledo et al., (2013) development and evaluation turmeric ginger based
pineapple drinks and food flavourings. Turmeric and ginger were processed into
flours, combined in the ratios 9:1, 4:6 and 7:3(w/w) and used as spice for
preparing fried rice. Extracts of pineapple, turmeric and ginger were also made
and blended in the ratios 13:6:1, 6:3:1 and 4:3:3 (v/v) to prepare turmeric: ginger-

28
flavoured pineapple drinks. The pH and total soluble solid contents of the drinks
were determined and sensory evaluation of the drinks and fried rice samples were
carried out. The drinks prepared from the turmeric, ginger and pineapple extracts
in the ratios 6:3:1 and 4:3:3 were acceptable to the taste panellists and these drinks
were found to be as good as the commercial pineapple drink used as standard. The
acidity and total solids contents levels of the drinks also compared favourably with
that of the standard drink. There were no significant differences (P>0.05) among
the turmeric: ginger-spiced fried rice samples with respect to colour, taste, aroma
and general acceptability, and they were found as acceptable as the curried sample
used as control. A combination of turmeric and ginger in the right proportions is
recommended as flavouring and preservative for pineapple fruit drinks and a
suitable spice for fried rice and other cereal foods.
2.6. Microbial analysis and storage study of prepared candy and soup
Ranote et al., (2002) concluded that during storage of aonla (of different
varieties) preserve, reducing sugar increased considerably, while the total sugars
remained almost the same in Chakaiya and Kanchan preserves, however it
decreased to alimited extent in Francis cultivar exhibiting a different behaviour.
Protein losses were 9.7 %. Pectin declined from initial 0.11 to 0.08%. Pectin plays
a vital role in maintaining the textural quality of preserve and candied products.
The losses in tannin were 8.0 to 10.3%. Further, storage behaviour of the preserve
showed that there was only slight decline in the overall acceptability of the
product
Madan and Dhawan (2005) developed carrot candies by using sugar and
jaggery syrups. Fresh coconut powder was used for enrolling sugar candies. Such
candies, even on 60th day of storage at room temperature when packed in
polyethylene bags scored above 7 on a 9-point Hedonic scale for sensory
attributes. The fresh carrot candies prepared respectively in sugar, sugar and
coconut powder and jaggery syrups had β- carotene contents of 13.3, 13.2 and

29
11.2mg/100g which decreased to respectively to 11.2, 11.3 and 8.0mg/100g on 2
months storage.
Singh et al., (2005) reported that physiological loss in weight increased
gradually when aonla fruits were stored up to 15 days under ambient conditions.
The total soluble solids (TSS) content increased from 9.7 to 10.5 0Brix during
storage of fruits.
Srivastava et al., (2006) developed jaggery based ash gourd candy which
can be stored for 45 days under refrigerated condition.
Reddy et al., (2013) studied Rajagira leaves with or without stem that were
packed in polypropylene (100 and 150 gauge), polyethylene (LDPE, HDPE),
pouches with or without vents, PET jar, muslin cloth and brown paper pouches.
When rajagira leaves with tender stem were packed in polypropylene 150 gauge
with vents the shelf life was extended upto six days with 84.36 per cent retention
of moisture, 21.01 per cent physiological loss in weight and 9.01 per cent
decaying, while polypropylene 100 gauge pouches extended shelf life upto four
days with 86.32 per cent moisture retention, 1.27 per cent physiological loss in
weight, 16.98 and 14.52 per cent yellowing and decaying, respectively.
Sivakumar (2013) studied for sweet candy, which was packed in
polyethylene bag (300 gauge) and stored at room temperature to assess the storage
behaviour of the product during storage period. A gradual decreasing trend in
moisture content was observed throughout the storage period. The initial moisture
content of amla sweet candy was 22.14g per cent which was gradually decreased
to 21.06, 20.98 and 20.11g per cent in first, third and fifth month of storage period.
At the end of the storage method, the moisture content was decreased to 18.53g
per cent. Also, the reducing sugar content of sweet candy was 37.32g and it
increased to 37.96g in the last month of the storage period. The amla sweet candy
showed a very slight increase in microbial load during the storage period.
David and Kumar (2014) studied on the preparation of channa based
vegetable soup, which show highest mean for SPC (103/g) in whey vegetable soup

30
was in T3 (48.60), followed by T0 (42.20), T2 (41.70), T4 (39.60) and T1 (39.00).
The differences were non-significant among the treatments. The highest mean for
yeast and mold count (101/g) was found in T1 (2.70), followed by T2 (2.10), T4
(2.10), T0 (2.00) and T3 (1.70).The differences among the treatments were non-
significant. All the samples did not show the presence of coliform. Thus, the
product was good in terms of indicated hygienic point of view.
Hasanuzzaman et al., (2014) evaluated microbial quality of tomato candy
From the results, it was found that the bacterial load on tomato candy with 40%
and 50% sugar solution was nil and Candy with 60% sugar solution contained
3×101 cfu/g tested after 15 days of preparation. After 6 months of storage candy
with 40%, 50% and 60% sugar solution was found to show a bacterial count of
1×101, 3×101 and 7×101 cfu/gm respectively. The total fungal counts of the sample
are also shown. It was found that the fungal counts of candy with 40%, 50% and
60% sugar solution was nil, whereas after 6 months this counts was 2×102, 3×102
and 6×102 cfu/gm respectively. Most probable number (MPN) method with lauryl
tryptose sulfate broth (LST) media was used for total coliform count. Total
coliform counts were found negative in all candy samples both after 15 days and 6
months of storage. This means that candy with 40%, 50% and 60% sugar solution
contained no coliform. Staphylococcus aureus counts on candy with 40%, 50%
and 60% sugar solution was found nil at the initial and after 6 months.
Ahmad et al., (2015) prepared aonla preserve partly replacing sugar with
honey (0%, 7.5% and 15%) and packed in PET jars. During storage period, the
overall per cent moisture content decreased significantly for all the three samples.
With increase in the storage days there was a slight increase in the ash content.
The ash content at 0 day was 0.142% in aonla preserve sample without honey
incorporation. This increased to 0.159% during the 90 days of storage. Similarly
the ash content increased from 0.212 to 0.247% and from 0.323 to 0.350% in
samples incorporated with 7.5 and 15% honey, respectively, during the 90 days of
storage. The increasing trend of pH with storage period can be due to the leaching

31
losses of acids into the syrup. The overall effect of storage of 90 days on TSS was
that TSS increased considerably. The decreasing moisture content may be the
reason for the increasing TSS. It was observed that with increase in the storage
days there was a markedly higher decrease in the Vitamin C content.

32
Materials
and
Methods
CHAPTER-III

MATERIALS AND METHODS

The present investigation entitled “Studies on development of

technology for production of fresh turmeric (Salem) candy and soup” was
carried out in Department of Food Engineering with collaboration of
Department of Food Science and Technology and Department of Food
Chemistry and Nutrition, College of Food Technology, VNMKV, Parbhani
during year 2016-2017.
3.1 MATERIALS
3.1.1 Fresh Turmeric Rhizomes
Fresh turmeric rhizomes harvested in between 7 to 8 month of variety
Salem, were collected from farm (Shiradshahapur and Karanda, Maharashtra).
3.1.2 Other Ingredients
The other ingredients used in candy and soup preparation viz. chilli
powder, cloves, black pepper, tomato, cabbage, garlic, cumin powder, onion,
coriander powder, carrot, corn flour, lemons, ginger, sugar, citric acid and salt
of good qualities were collected from local market. Packaging material such as
Glass bottles were purchased from Viraj enterprises, Parbhani.
3.1.3 Curcumin
Standard curcumin sample required for the spectrophotometric
determination of curcumin content in fresh turmeric rhizome was purchased
from Bioprex Labs (Pune).
3.1.4. Chemicals and Equipment
Chemicals used in this investigation were of analytical grade. These
were obtained from Collage of Food Technology Parbhani. The analytical
equipment included Digital model of Vernier caliper for thickness, length,
width, Shredder, Hand peeler, refractometer, Electronic balance with the
accuracy of 0.0001g for weight measurements, Spectrophotometer (Model UV-
2800) for estimation of curcumin content was used. TAXT2 plus Texture
Analyser, Brook field viscometer (Model DV-3), Soxhlet, Micro kjeldhal,

33
Muffle furnace etc. are required in the present investigation used from College
of Food Technology, V.N.M.K.V., Parbhani.
3.1.5. Packaging material
The suitable packaging materials such as poly-ethylene bags (LDPE) of
200 gauge, polypropylene (PP) of 150 gauge and standing pouch (composite
layers of Polyamide and Nylon) of 250 gauge and glass bottle for the purpose
of study were obtained from local market of Parbhani.
3.2. METHODS
3.2.1 Physical characteristics of fresh turmeric rhizome
3.2.1.1 Colour and shape
Colour and Shape of the Rhizomes were recorded by visual
observation.
3.2.1.2 Length and Breadth
The length and breadth of the randomly selected fresh rhizomes of
turmeric were measured using Vernier Calliper and average length and breadth
were expressed in terms of centimeters.
3.2.1.3 Weight
Fresh Turmeric Rhizomes of each variety was weighed on electronic
balance. Average weight of ten fresh turmeric rhizomes were calculated and
expressed in grams.
3.2.1.4 Weight of Edible part
After removing the skin from fresh turmeric the remaining edible
portion was measured by an electronic balance and the reading was taken in
gram (g).
3.2.1.5 Total Soluble Solids (TSS)
Peel was removed from the raw turmeric. The edible part was uniformly
mashed with a mortar and pestle. A drop of pulp was placed on the prism of
hand refractometer (ERMA make) corrected at ± 200C and total soluble solids
was recorded in degree Brix (0Bx).

34
3.2.2 Proximate Analysis
3.2.2.1 Moisture
Moisture content was estimated according to the standard given by
A.O.A.C. (1990). Five gram of sample was taken and kept in hot air oven for 5-
6 hours at 1000C and then the sample was transferred to the desiccator until
constant weight was obtained. Then the per cent moisture was calculated by
estimating the difference in weight of sample.

Moisture (%)= × 100

Where, I = Initial weight of sample

F = Final weight of sample
3.2.2.2. Estimation of Ash Content
The ash content was determined by taking accurately 5g sample was
weighed into crucible, which was heated at low flame till all the material was
completely charred and cooled. Then it was kept in muffle furnace for about 4
hours at 6000C. It was again cooled in desiccators and weighed and repeated
until two consecutive weights were constant. The per cent ash was calculated
by taking the difference between the initial and final weight. (A.O.A.C. 2000)
3.2.2.3 Crude Protein
Protein was determined by Microkjelahl method using 0.2g of ground
sample by digesting the same with concentrated sulphuric acid (H2SO4)
containing catalyst mixture for 3-4 hours at 1000C. Then it was distilled with
40 per cent NaOH solution and liberated ammonia was trapped in 4 percent
boric acid and then it was titrated with 0.1N HCL using mixed indicator
(Methyl red:Bromocresol green: 1:5). The per cent nitrogen was calculated and
protein was estimated in the sample by multiplying with factor 6.25 (A.O.A.C.
1990).
3.2.2.4 Total Fat
The crude fat content was determined by taking accurately 5g of ground
sample was weighed accurately in thimble and defatted with petroleum ether
extract in Soxhlet apparatus for 6-8 hours at 800C. The resultant ether extract
was evaporated and lipid content was calculated (A.O.A.C. 1990).

35
3.2.2.5 Estimation of Crude Fiber
About 3 to 5 g of moisture and fat free samples were weighted into
500ml beaker and 200ml boiling 0.255N (1.25 W/V) H2SO4 was added. The
mix was boiled for 30 minutes keeping the volume constant by addition of
water at frequent intervals. At the end of this period, the mixture was filtered
through a filter paper and the residue washed with hot water till free from acid.
The material then transferred to the same beaker and 200ml of boiling 0.313N
NaOH solution added. After boiling for 30 minute, the mix residue was washed
with hot water till free from alkali followed with same alcohol. It was then
transferred to a crucible, dried over night at 80- 1000 C for 2-3 hr. then cooled
and weighted again. The difference in the weights represented the weight of
crude fiber (A.O.A.C. 2000).
3.2.2.6 Total carbohydrate
Carbohydrates were calculated by difference method as follows
(A.O.A.C. 1990).
Carbohydrates = 100 - %( Moisture + Fat + Protein + Ash +Crude Fiber)
3.2.2.7 Curcumin Content
Curcumin content was determined by using solvent extraction method
and it can be quantified with UV spectrophotometer (ASTA, 1958).
Solvent extraction method
ASTA in 1958 reported the method of extraction of curcumin by solvent
extraction. The same method was followed in this study. Curcumin was
quantitatively extracted by refluxing the material in alcohol and was being
estimated Spectrophotometrically at 425 nm.
Procedure
1) About 0.20 gm of turmeric sample weighted accurately and suitable
dropped into conical flask.
1/2
2) Then 40 ml of ethyl alcohol was dropped in it and refluxed for 2
hrs.

36
 3) Then it was cooled and filtered quantitatively into 100 ml volumetric
flask. Then the extracted residue was transferred to the filter wash
thoroughly and diluted with 100 ml ethanol.
4) Pipette 1 ml of filtered extracted and transferred into a 100 ml
volumetric flask and diluted up to 50 ml volume with ethanol.
5) The absorbance of the extract and standard solution of 425 nm, using 1
cm cells against an alcohol blank was measured by spectrophotometer.

. × . × .
% curcumin × 100
. × . ×
. × ×
= ( )×
× 100
. × .

Since, 0.42 absorbance at 425 nm = 0.00025 g curcumin

3.2.2.8 Determination of pH
The pH value of fresh turmeric was determined potentiometrically by
means of a glass electrode, a reference electrode and a digital pH meter. The
pH meter was operated according the manufacturer’s instructions. First the
apparatus was calibrated using buffer of 4, 9 and 7 pH. Grinding of fresh
turmeric was done in pestle and mortar and Juice of fresh turmeric was taken in
a beaker. The electrodes were immersed in the solution and the pH was
measured (A.O.A.C. 2000).
3.2.2.9 Titratable acidity
A known weight of sample was blended with pestle and mortar with
distilled water and transferred to a 100 ml volumetric flask and volume was
made. The sample was filtered and known volume of aliquot was titrated
against 0.1 N NaOH using phenolphthalein indicator. The per cent titratable
acidity was expressed in terms of anhydrous citric acid (Ranganna, 1977).
3.2.2.10. Estimation of Total Sugars
The estimation was carried out by taking 50ml clear filtrate in 100ml
beaker. To this 5ml of concentrated HCl was added and kept in hot water
bath for half an hour for hydrolysis. After hydrolysis, excess HCl was
neutralized with sodium carbonate. The mixture was transferred to 250 ml
volumetric flask and the volume was made up to the mark. It was then titrated

37
with 5 ml each of Fehling A and Fehling B using methylene blue as an
indicator and the total sugars percentage was calculated (Ranganna, 1986).
3.2.2.11. Estimation of Reducing Sugar
The reducing sugar in the sample was estimated by the volumetric
method of Lane and Eynon reported by Ranganna (1986). Freshly prepared 25g
of sample was taken in 250ml volumetric flask. To it, 10ml of lead acetate (2
per cent) was added for clarification. The excess of lead acetate was
precipitated with potassium oxalate solution and the volume was made to
250ml with distilled water. The mixture was stirred well and allowed to stand
for some time and then filtered. The clear filtrate was titrated with 5ml each of
Fehling A and Fehling B solutions to brick red precipitation using methylene
blue as an indicator and the sugars calculated were presented on percent basis.
3.2.2.12. Estimation of Non-reducing sugars
The amount of non-reducing sugar of the product was obtained by
subtracting reducing sugar from total sugars and multiplying the same with
the factor 0.95.
3.2.2.13. Ascorbic acid (vitamin C)
Ascorbic acid content was determined by titration of a known weight of
sample with 2, 6-dichlorophenol indophenol dye using oxalic acid (AOAC,
2000). The 2, 6-dichlorophenol dye which is blue in alkaline solution and red in
acid solution reduces ascorbic acid to a colourless form. Ascorbic acid was
expressed as mg/100g by using given formula
Dye Factor = 0.5/ Titre
Titre x Dye factor x Volume made up x 100
Ascorbic acid =
(mg/100g) Aliquot of extract taken x Wt. or volume of sample
for estimation taken for estimation

38
3.2.2.14. Analysis of Minerals
Mineral content of food was estimated by method given by Ranganna
(1986).
3.2.2.14.1 Mineral solution preparation
The ash obtained was moistened with glass distilled water (0.5-1 ml)
and concentrated HCl was added and evaporated to dryness on a boiling water
bath. Again 5ml concentrated HCl was added and evaporated to dryness as
before. Lastly 4ml of HCl and 5ml of distilled water were added.
This solution was warmed over a boiling water bath and filtered into the
100ml volumetric flask using Whatman no.4 filter paper. After cooling the
volume was made to 100ml using distilled water and suitable aliqoute was used
for the estimation of calcium and iron.
3.2.2.14.12 Estimation of Calcium
Titrometric determination of calcium was done. Aliquot of 25 ml of
mineral solution was taken and diluted to 150ml with distilled water. 2-3 drops
of methyl red indicator was added in it. Strong ammonia was added to
neutralize the solution which changes pink to yellow. Then the mixture was
allowed to boil for few minutes and 10 ml of ammonium oxalate was added.
Mixture was again boiled for 2 minutes and glacial acetic acid was added till
the colour become pink. The mixture was kept aside in warm place (overnight)
and when precipitate settled down, the supernatant was tested with a drop of
ammonium oxalate to ensure the completion of precipitation. Precipitate was
then filtered with Whatsman No.4 filter paper and washed with warm distilled
water. The contents were filtered through filter paper and given washings of
warm distilled water. The precipitate was transferred to a beaker by making a
hole in the centre of filter paper and by giving washings of H2SO4 (2 N, 5ml)
twice. Then solution was heated to 700C and titrated against N/100 KMnO4.
The end point of titration was persistent pink colour. Simultaneously a blank
was also run.

1ml of 0.01N KMnO4 = 0.2004mg calcium.

39
3.2.2.14.3 Estimation of iron
It was done by orthophenanthroline method. 5ml of acid extract was
pipette out in 25ml volumetric flask. 1ml of hydroxylamine hydrochloride was
added in it. After 5 min. 5ml of acetate buffer and 1ml of phenanthroline
reagent was added. Volume was made 25ml with distil water and colour was
read on spectrophotometer at 550nm with standard solution.
3.2.3 Estimation of theoretical energy value
The total energy provided by 100g of turmeric candy and soup was
calculated theoretically by multiplying carbohydrate and protein with 4 Kcal
and fat with 9 kcal. The total energy was expressed in terms of kcal (Gopalan et
al., 2004).
3.3 Ingredients used for processing of fresh turmeric candy and soup
Fresh turmeric rhizomes, sugar, ginger, lemons and citric acid, spices,
salt, corn flour and vegetables etc.
3.4 Process of Turmeric candy
Fresh turmeric rhizomes of namely Salem were washed properly and
abraded with stainless steel knife to remove roots and dirt ends. Rhizomes were
peeled and cut into cubes. Peeled cubes were blanched in boiling water for 25 -
30 min with 2% alum (Nayak et al., 2012). Proper washing was done to
remove the traces of alum. Firstly, 450Bx sugar syrup was prepared to which
pre-treated cubes were transferred. After soaking for 24 hours, the cubes were
taken out and shifted to the higher degree brix i.e. 500Bx for further 24 hours.
On the next day, the same syrup was boiled to the concentration 700Bx, which
was cooled and transferred to the fruit cubes. The product was kept for next 3
days. On the fourth day, the osmosis cubes were separated out from syrup and
washed thoroughly to remove surface syrup to avoid stickiness. The cubes were
spread on the aluminium trays with some spacing uniformly and keeping it for
shade drying. When the sufficiently dry and leathery texture was achieved,
product was removed from shade drying and cooled to ambient temperature. It
was immediately packed in polyethylene bags, sealed and stored.

40
Figure 1: Flow sheet for preparation of turmeric candy
Fresh Turmeric rhizome

Washing with clean water

Peeling

Cutting into cubes

Blanching for (25 -30 min) in 2% alum

Wash thoroughly the cubes

Preparation of 45Bx syrup and transfer the cubes into it

Steeping of turmeric cubes in syrup for 24 hours

Addition of lemon: ginger juice (10:10) proportion

Repeat the process of dipping cubes in with syrup of 50Bx for next 24 hours

Repeat the process with syrup of 70B for next 3 days

Mild washing treatment to remove surface stickiness

Shade drying at ambient temp. (300C)

Cooling

Storage and Packaging

3.5 Optimization of pre-treatments for overall qualities of turmeric candy
Another objective of the project research was to study the effect of pre-
treatments on the quality of product. The individual pre-treatments of
blanching viz, blanching with alum (2%), blanching with salt (2%) and
blanching with salt + alum (2%) are selected (Nayak et al., 2012). The
influence of pre-treatments was further investigated on the basis of chemical
parameters and organoleptic evaluation.

41
Plate 1: Peeled and cubed turmeric rhizomes (Salem)
3.6 Formulation of Recipe of Turmeric Candy
First syruping treatment at 450Bx for 24 hours, followed by second
syruping treatment at 500Bx for next 24 hours and eventually third syruping
treatment at 700Bx steeped for 72 hours.
Methods
3.6.1 Experimental Layout to standardize syrup concentration
Table 1: Experimental Layout to standardize syrup concentration
0
Syruping Treatment Brix Steeping Period
1st 45 24 hours
2nd 50 24 hours
3rd 70 72 hours

3.6.2 Standardized of recipe for fresh turmeric candy

The recipe of fresh turmeric candy was formulation as per the process
and recipe standardize
Table 2: Standardized of recipe for fresh turmeric candy

Ingredients Quantity
Fresh turmeric rhizome cubes 1 kg
For 1st syruping (450Bx) – 24 hours
Potable Water 1.25L
Sugar 320g
For 2nd syruping (500Bx) – 24 hours
Potable Water 1.25L
Sugar 430g
For 3rd syruping (700Bx) – 48 hours
Sugar 250g
Turmeric rhizome : Sugar 1:1

42
3.6.3 Formulation of turmeric candy with addition of lemon and ginger
juice at different levels
In the present research in study, 2 per cent alum treatment in blanching
was selected and also efforts has been made to improve to organoleptic
specially bitterness and flavour by addition of lemon and ginger juice at
different levels.
Table 3: Formulation of turmeric candy with addition of lemon and ginger
juice at different levels

Sample Turmeric candy(g) Lemon juice (%) Ginger juice (%)

Control 100 Nil Nil

T1 100 5 15
T2 100 10 10
T3 100 15 5
From above table sample T2 containing 10:10% lemon: ginger juice
proportion was organoleptically acceptable for further study
3.7. Shade drying method for sensory qualities of turmeric candy
For the improvement of sensorial qualities and textural profile of
turmeric Candy, shade drying methods were selected. The syruped sweet cubes
were dried under shade, shade. Drying continued to get the desired qualities
among the product. Further candy is cooled and intermediate moisture candies
were ready to be packed. The effect of drying was estimated on the basis of
chemical and organoleptic evaluation.
3.8 Textural profile analysis
Stable Micro System TAXT2 plus Texture Analyzer was used for texture
profile analysis (TPA) of turmeric Candy. TPA is “two-bite” test, which
includes the first and second compression cycles. The first and second
compression cycles indicate the force vs. time data during the first and second
compression of the product by the instrument probe. A representative graph of
texture analysis is shown below. The parameters recorded were hardness,
fracturability, springiness, cohesiveness and gumminess.

43
 The test is configured so that the TPA parameters, hardness,
fracturability, springiness, cohesiveness and gumminess, were calculated at the
time of the test by determining the load and displacement at predetermined
points on the TPA curve. Hardness (F1) was the maximum load, expressed in
kg, applied to the samples during the first compression. Fracturability point
occurs where the plot has its first significant peak (where the force falls off)
during the probe's first compression of the product. Cohesiveness (A2/A1) was
the ratio of the area under the curve for the second compression (A2) to that
under the curve for the first compression (A1). Adhesiveness (A3) was the area
under negative peak and expressed as kg.second. Gumminess (F1x A2/A1) was
the product of hardness and cohesiveness. It was expressed as kg. There were
three replications of the instrumental analysis conducted on three separate days.

Figure 3. Representative graph of Texture Profile Analysis (TPA)

Hardness (kg) = F1
Cohesiveness = A2/A1
Adhesiveness (kg-sec) = A3
Gumminess (kg) = Hardness X Cohesiveness
Springiness = L2 / L1

Where, F1- Positive Peak Force (Cycle 1)

F2- Peak Force (Cycle 2)

44
 A1- Positive Area (Cycle 1)
A2- Positive Area (Cycle 2)
A3- Peak Negative Force
L1 – Length of Cycle 1
L2 – Length of Cycle 2
Instrumental TPA test was carried out by a compression test that
generates plot of force (N) versus time (s) using a texture analyser equipped
with a 5-kg load cell. The analyser was linked to a computer that recorded data
via a software programme. A 75-mm diameter cylindrical plate was used to
measure textural properties. The samples (0.5×0.5×0.5 cm) were taken and
compressed up to 75% of their original height at a speed of 0.5 mm/s with a
pre-test and post-test speed of 1 mm/s and 5 mm/s, respectively. The data
obtained from the TPA curve were used for the calculation of textural
parameters (hardness, fracturability, cohesiveness, springiness, and chewiness).
3.9 Study of packaging material
The prepared turmeric candy was packed in different packaging material
viz. low density polyethylene (LDPE) of 200 gauge, polypropylene (PP) of 150
gauge, and standing Pouch (SP) of 250 gauge. Further these candies were
analysed for storage study at ambient conditions for 6 months storage period
and the changes were evaluated based on chemical, microbiological and
sensory attributes.
3.10 Process of fresh turmeric soup
The process of preparation of soup was adopted as per the method given
by David and Kumar (2016) for soup. Fresh good quality edible selected
vegetables (Tomato, carrot, spinach, ginger, garlic, onion, coriander powder,
spices and corn flour) and turmeric were procured from local market of
Parbhani city at Maharashtra. Preparation of soup was completed in two
phases. In the 1st phase, the fresh vegetables were washed and diced into small
pieces and blanched for some time and preparation of vegetables pest with
addition of spices cooking it for 15 min. control soup sample was ready for
further processing.

45
 Fresh turmeric rhizome was selected and cleaned, remove the peel with
help of sharp knife and cut into small pieces than the turmeric pieces are kept
for blanching for 25-30 min. Blanched turmeric pieces were keeping for
grinding with addition of water making turmeric pulp.
In the 2nd phase, Mixing the vegetable soup and turmeric pulp in
different proportion and cooked for 15 min than the soup is ready, serve hot to
organoleptic evolution for panel member.
3.11 Standardized of recipe of turmeric soup
Table 4: Standard recipe for preparation vegetable soup (per lit.)
Ingredients Amount(g)
Tomato puree 80
Grinded carrot 80
Chopped onion 60
Chopped spinach 60
Garlic and Ginger pest 40
Coriander 20
Black pepper powder 2
Cumin powder 2
Corn flour 6
Water 650 ml

Table 5: Formulation of soup with addition of turmeric pulp at different

levels

Sample Soup (ml) Turmeric pulp (ml)

Control 100 -
S1 90 10
S2 80 20
S3 70 30
From above table sample S2 containing 20% turmeric pulp was
organoleptically acceptable for further study.

46
Figure 2: Flow sheet for preparation of soup with addition of turmeric
pulp
Vegetables Turmeric

Cleaning Cleaning

Cutting Peeling

Blanching in boiling water for (5min) Slicing

Peeling, slicing and deseeding Blanching in boiling

water for (25-30 min)

Cooking with spices for (15min) Grinding

Pulp

Mixing

Addition of spices

Cooking (for 15min)

Soup
3.12 Rheological characteristics (cold and hot paste viscosity) of developed
soup with turmeric pulp
Paste viscosity of developed soup with turmeric pulp was determined by
using Brookfield Viscometer (Model DV-3).
The prepared soup was heated at 850C. Viscosity was measured by
Brookfield and it was expressed as hot paste viscosity. Cold paste viscosity was
measured without heating (Malleshi and Desikachar, 1982). The prepared soup
with turmeric pulp was taken in a beaker and this beaker was placed below the
Brookfield viscometer at proper position. For measurement of paste viscosities
spindle no. 64 was used and the spindle should be rotated from 10 to 100 rpm

47
(shear rate) and finally the digital reading of viscosity in centi poise was
observed on the screen of Brookfield viscometer.
3.13 Organoleptic evaluation of developed product
Freshly prepared as well as stored samples of Turmeric candy and soup
were evaluated for sensory characteristics like appearance, colour, taste,
flavour, texture and overall acceptability by 10 semi-trained panel members
comprised of academic staff members of the College of Food Technology,
Parbhani; on 9- point Hedonic scale. Judgments were made through rating
products on a 9 point Hedonic Scale with corresponding descriptive terms
ranging from 9 ‘like extremely’ to 1 ‘dislike extremely’ (Meilgaard et al.,
1999). According to sensory score card evaluation the best sample was chosen
for the further study. Also the effect of changes in quality of the product during
storage on sensorial parameters of turmeric candy and soup was evaluated.
3.14 Storage study of turmeric candy and soup
Turmeric candy was subjected to storage at ambient temperature while
soup at ambient and refrigeration temperature. Samples were drown at specific
time interval to evaluate organoleptic and chemical characteristics.
3.15 Microbiological analysis
Microbiological analysis for turmeric candy and soup were carried out
by the method of Ranganna (1986). One gram of each sample was taken; in to
this 9 ml of 0.5% saline was added and then further diluted to four folds. 1 ml
of each appropriate solution was plated in required medium (Nutrient agar
media and potato dextrose agar media) and then incubation was carried out. In
each count after incubation, the average count of colonies present on petri-
plates were multiplied by dilution factor and expressed as cfu (colony forming
unit)/ g of sample.
3.15.1 Total plate count
Microbial analysis was done to determine total plate count (TPC) of
the samples on the nutrient agar media for bacterial count by the method
recommended by Harrigan and McCance (1966). Nutrient agar media was
prepared and the samples were serially diluted up to 10-5 dilution factor. 0.25

48
ml of the samples, suspended in saline solution, was transferred to the
respective Petri dishes of nutrient agar media. Three replicates were taken for
each dilution. The inoculated petri dishes were incubated for 48 hours at
37+1oC and bacterial colonies were calculated by the following formula.
No. of colonies x dilution factor
TPC (cfu/ml) = ----------------------------------------------
0.25
3.15.2 Yeast and mould count
Microbial analysis was done to determine total Yeast and mould
count of the samples on the potato dextrose agar media for yeast and mould
count by the method recommended by Harrigan and McCance (1966). Potato
dextrose agar media was prepared and the samples were serially diluted up to
10-5 dilution factor. 0.25 ml of the samples, suspended in saline solution, was
transferred to the respective Petri dishes of potato dextrose agar media. Three
replicates were taken for each dilution. The inoculated petri dishes were
incubated in a incubator for 48 hours at 37+10C.
3.15.3 Coliform
The Coliform and basically E.Coli are the indicator microbes of
water contamination by faeces and therefore it is mandatory to examine the
contamination. The Coliform gives red pink colonies on VRB agar so it was
used for examination.
Using the pour-plate technique, appropriately 0.1 ml aliquots was
taken in duplicate plates and tempered VRB agar was added. The agar was
allowed to solidify and then overlay of about 5 ml of VRB agar was added.
Allow agar to solidify. Plates were inverted and incubated at 350C for 24 hours.
Red colonies surrounded by a zone of precipitate and report as “presumptive
coli forms CFU/ml”.
3.16 Assessment of cost economics of formulated foods
Assessment of techno-economical feasibility of production of Turmeric
candy was carried out. The cost was calculated by considering the current
prices of raw materials from local market including the processing cost and it
was calculated per kg of formulated food.

49
3.17 Statistical analysis
All processing equipments and analysis of samples were run in
triplicate. Analysis of variance was calculated using standard ANOVA
procedure. The data obtained for various treatments was recorded and
statistically analyzed by complete randomized design (CRD) to find out the
level of significance as per the method proposed by Panse and Sukhatme
(1967). The analysis of variance revealed at significance at P< 0.05 level. The
standard error (SE) and critical difference (CD) at 5 % level were mentioned
where required.

50
 Results
and
Discussion
CHAPTER – IV
RESULTS AND DISCUSSION

Production of turmeric has shown a consistent increase over the past few
years in Maharashtra in general and Marathwada region in particular. At
present there are many more constraints in processing of fresh turmeric
rhizomes to have dried, polished rhizomes which consume high energy and
labour requirement. And hence there is an urgent need to develop the
alternative technology for processing of fresh turmeric rhizomes without
cooking, drying and polishing. With this view the present investigation has
been planned for “Studies on formulation and evaluation of turmeric candy
and soup based upon prominent variety of turmeric”. Attempt has also been
made to assess the physico-chemical parameters of turmeric variety (Salem)
and to see the suitability of particular variety (Salem) for processing turmeric
candy and soup. The prepared turmeric candy and soup were organoleptically
evaluated by a panel of judges.
Turmeric products are known for its high nutraceutical profile, which
can be improved further with alternative ingredients. Therefore, the present
investigation has been planned for studies on formulation and standardization
of process for development of nutraceutical rich turmeric candy and soup.
Standardization of recipe was also been carried out by varying the proportion
turmeric to obtain significant desirable changes in acceptability of candy and
soup.
Firstly, physico-chemical parameters of fresh turmeric rhizome (var.
Salem) were assessed. Further the turmeric candy was prepared with different
syrup concentration (by varying 0Bx), which was further organoleptically
evaluated by a panel of judges. Moreover, different pre-treatments (alum, salt,
alum + salt) were also given to turmeric to reduce sourness/astringency and to
improve acceptability. Organolepticlly selected candy was used for further
processing study has been carried out to evaluate on quality with lemon and

51
ginger juice treatment given to candy for improvement of sensory quality of
candy. The prepared candy was dried under drying shade.
The prepared candies were evaluated for their colour and textural
profile. To extent the storage life, the prepared turmeric candy were stored in
different packaging materials (LDPE, PP, Standing Pouch) at ambient
condition and evaluated for their chemical composition and sensory properties
at 30 days interval upto 3 month storage period.
In the present study an efforts have also been taken to preparation an
additional value added products from fresh turmeric rhizomes i.e. ready to
serve soup. The recipe of ready serve turmeric soup standardized and also
evaluated sensory characteristics, physico-chemical properties and
microbiological count during storage period at room temperature and
refrigeration temperature. Finally, energy value and techno-economical
feasibility of prepared turmeric candy and soup with different treatment were
also estimated. The results obtained during present investigation are presented
and discussed under subsequent headings and sub headings.

4.1 Physico-chemical characteristics of fresh turmeric rhizomes.

4.2 Effect of blanching treatment on curcumin content of turmeric with
variation in time
4.3 Effect of pretreatments on chemical characteristics and organoleptic
evaluation of turmeric candy
4.4 Effect on chemical composition and organoleptic evaluation turmeric candy
with addition of ginger and lemon juice
4.5 Texture Profile Analysis of turmeric candy
4.6 Effect of packaging materials and storage period on chemical constituents
organoleptic evaluation and microbial qualities of turmeric candy
4.7 Evaluation of organoleptic, chemical and microbial qualities of soup
4.8 Rheological characteristics (cold and hot paste viscosity) of turmeric soup
4.9 Storage study of organoleptically selected sample (S2) of turmeric soup
4.10 An assessment of energy value and cost economics of candy and soup

52
4.1 Physical characteristics of fresh turmeric rhizomes
Physical characteristics of rhizome plays very important role in
development of processing technology and on quality of final products. The
data on physical characteristics of fresh turmeric rhizome of Salem variety is
presented in table 6.
Table 6: Physical characteristics of fresh turmeric rhizomes
Length Breadth Thickness Weight Peel
Variety Colour
(cm) (cm) (cm) (gm) (%)

Salem Yellowish brown 9.84 2.83 2.60 74.80 8.70

*Each value is the average of three determinations

It could be revealed from table 6 that colour of fresh turmeric rhizome
of Salem variety observed to be yellowish brown to deep brown in colour. The
variation in colour was due to difference in curcumin content of rhizome. The
similar results were shown by Parthasarathy et al., (2008). The content of
curcumin depends on location of growth and type of cultivar. Curcumin is the
component of turmeric responsible for its colour and all its medicinal
properties.
The length and breadth of rhizome was found 9.84 cm and 2.83 cm
respectively. The value shown for thickness of rhizomes was recorded 2.60 cm.
However, the weight of rhizomes was recorded 70.84g. The peel percentage
was recorded to be 8.85 per cent.
Jaggi (2012) reported the results on physical characteristics regarding
length and breadth. Differences in physical properties were due to varietal
differences and stage of harvesting period. Colour parameters were in close
agreement with those recorded by Dash et al., (2014) for turmeric rhizomes.
4.2. Chemical composition of fresh turmeric rhizomes
The data pertaining to chemical characteristics of fresh turmeric rhizome
of Salem variety was presented in table 7.

53
Plate 2: Fresh Turmeric rhizomes (vari.Salem)
Table 7: Chemical composition of fresh turmeric rhizomes (Salem)
Chemical characteristics Results
Moisture (%) 87.20
Carbohydrate (%) 9.10
Fat (%) 1.08
Protein (%) 1.20
Ash (%) 0.66
Fiber (%) 0.72
Curcumin (db) (%) 5.3
T.S.S. (0Brix) 9.0
pH 7.1
Titratable acidity (%) 0.64
*Each value is average of three determinations
The data in the above table showed that the moisture content was found
to be 87.20 per cent. The carbohydrate content of rhizome was found to be 9.10
per cent. Protein and fat content was found to be 1.20 and 1.08 per cent
respectively. The TSS of fresh turmeric rhizomes was noted 9.00Bx. The other
parameters such as ash, fiber, acidity and pH of turmeric rhizome were
recorded like 0.66 per cent, 0.72 per cent, 0.64 per cent and 7.1 respectively.
The most important proximate component of fresh turmeric rhizome
was its curcumin content with respect to processing and preparation of value
added products. The curcumin content of Salem variety rhizomes were
recorded to be 5.3 per cent. The curcumin content of turmeric has direct impact
in imparting colour to the rhizomes. Variation in the chemical properties may
be due to varietal differences and stage of harvesting period. The results
obtained are good in accordance with Mathai, (1976). He reported the
variability in turmeric (Curcuma species) germplasm for curcumin in freshly
harvested mature rhizomes of 38 varieties representing C. longa and C.
aromatica. The curcumin content were ranged from 2.5 per cent to 8.1 per cent.
The results closely aggregated with Dash et al., (2014).

54
4.3 Mineral content in fresh turmeric rhizomes
Minerals are inorganic elements needed by the body as structural
component and regulators of body processes. The data with respect to zinc,
calcium and iron in turmeric rhizome are presented in table.8.
Table 8: Mineral content in fresh turmeric rhizomes
Minerals mg/100g
Zinc 22.7
Calcium 8.1
Iron 2.5
*Each value is an average of three determinations
The table 8 showed that the zinc content of turmeric rhizome was found
to be highest (22.7mg) than the rest of other minerals; Zinc plays an important
role in production, storage and regulation of insulin. Zinc levels tend to be low
in diabetic patients as reported by Garg et al., (2005). Moreover, calcium is the
most common mineral in the human body and its role in the human body
includes some beneficial effects on the prevention and treatment of bone
diseases. The present investigation calcium content was found to be
8.1mg/100g in turmeric rhizome.
The content of iron in turmeric rhizome was found 2.5 mg/100g. Iron is
a strong pro-oxidant that catalyses several cellular reactions that result in the
production of reactive oxygen species (ROS), with a consequent increase in the
level of oxidative stress (Puntarulo, 2005). It is essential component because of
iron deficiency is associated with development of severe anemia. Similar
results were also reported by Trinidad et al., (2012). The study showed that
turmeric rhizome was good sources of iron, zinc and calcium. However,
differences in their mineral availability for absorption were observed and may
be due to its mineral content and/or mineral-mineral interaction (Cook et al.,
1991 and Davidsson et al., 1994).

55
4.4 Effect of blanching treatment on curcumin content of turmeric with
variation in time
Blanching in hot water treatment removes the raw odour of turmeric and
improves characteristics required for preparation of good quality products.
Table 9: Effect of blanching treatment on curcumin content of turmeric
with variation in time
Treatment Curcumin Time
content (%) (min)
Unblanched 5.3 0
4.27 15
Boil blanching 3.97 20
2.32 25
4.32 15
Steam blanching 4.12 20
4.04 25
4.18 15
Boil +sodium bicarbonate 3.89 20
2.30 25
*Each value is an average of three determinations

It was observed from table 9 that the unblanched turmeric rhizomes

contained highest amount of curcumin content i.e. 5.3 per cent. The raw
turmeric rhizome samples were boiled and steam blanched for 15, 20 and 25
minutes retained curcumin content 4.27 per cent, 3.97 per cent, 2.32 per cent
and 4.32 per cent, 4.12 per cent, 4.04 per cent respectively. Also the values of
curcumin content in the rhizomes blanched with sodium bicarbonate for time
period of 15, 20 and 25 minutes which recorded 4.18 per cent, 3.89 per cent
and 2.30 per cent respectively. The data revealed that the maximum loss of
curcumin content of turmeric was observed in case of rhizome treated by
blanching with sodium bicarbonate than other treatments. The of loss curcumin
content in boil blanched sample were more as compared to steam blanching.
Blanched turmeric had lower total phenolic content and antioxidant activity
compared to the untreated sample of turmeric due to the loss of phenolic into
the hot water during blanching. Some studies reported that high temperatures,
such as experienced in blanching, cause thermal degradation of curcumin.

56
These results are good agreement with Chen et al., (2014). Similar pre
treatments were also given by Thuwapanichayanan et al., (2014) for removal of
raw odour of ginger and turmeric.
It could be concluded that the steam blanching found to be superior over
all other treatment because of least loses in curcumin content. The similar data
on the blanching treatment reported by Patil et al., (2015) and Kurhekar et al.,
(2015).
4.5 Effect of pretreatments on organoleptic evaluation of turmeric candy
The turmeric rhizomes were pre treated with alum, salt and alum+ salt
for preparation of candy. Then the prepared candy were subjected for sensory
evaluation by semi trained panel members with respect to colour, appearance,
flavour, taste and overall acceptability which was compared with control
sample and results obtained are tabulated in Table 10.
Table 10: Effect of pretreatments on organoleptic evaluation of turmeric
candy
Treatments Appearance Colour Taste Flavour Texture Overall
acceptability
TC 6.5 6.5 6.0 6.0 6.5 6.8
TA 8.0 7.5 7.8 8.0 7.8 7.8
TS 7.0 7.0 7.2 7.0 7.5 7.3
TAS 7.6 7.0 7.5 7.5 7.5 7.5
SE 0.0083 0.096 0.0056 0.0169 0.0236 0.0066
CD@5 0.0244 0.0282 0.0163 0.0498 0.0691 0.0193

*Each value is an average of ten determinations

TC- Turmeric candy without pre treatment
TA- Turmeric candy with 2% alum treatment
TS- Turmeric candy with 2% salt treatment
TAS-Turmeric candy with 2% alum and salt

The data showed that among the four pre treatments of turmeric candy,
colour and appearance of candy from alum treated sample (TA) recorded
highest score i.e. 7.5 and 8.0 respectively followed by salt treated sample (TS)
both scored 7.0. Whereas alum+salt treated sample (TAS) recorded 7.0 and 7.6

57
 Effect of pretreatment on Organoleptic evaluation of
Turmeric candy
9
8
7
6
5
4
3
2
1
0
Appearance Colour Taste Flavour Texture Overall
acceptability

TC TA TS TAS

Figure 1: Effect of pre treatment on organoleptic evaluation of turmeric candy

 TC= Control sample TA= 2% Alum treated sample

TS= 2% Salt treated sample TS+A= 2% Salt+ Alum treated

sample
Plate 3: Effects of pre-treatments on turmeric candy
Plate 4: Organoleptically selected sample (TA) of turmeric candy treated with
2% Alum
and control sample scored 6.5 respectively. The lowest score observed in
control sample (TC) over the other samples.
Taste attribute of alum treated sample (TA) recorded highest score (7.8)
as compared to other treatments, followed by alum + salt treated sample (TAS)
scored (7.5), salt treated sample (TS) obtained lowest score (7.2).
The variation may be due to the unpleasant combination of sugar and
salt. Least score was found by control sample i.e. (6.0). It may be due to the
low penetration of sugar in the sample. The alum treated sample (TA) obtained
highest score for flavour (8.0) and texture (7.8) followed by alum + salt sample
(TAS), salt sample (TS) and control samples (TC) respectively. Minimum score
was observed by control sample for flavour and texture i.e. (6.0) and (6.5)
respectively.
It can be revealed that the alum treated sample (TA) were recorded
highest overall acceptability score (7.8) which make it highly acceptable and
also statically significant over other treatments of blanching sample. Moreover,
among the rest three treatments, the alum + salt treated sample (TAS), salt
treated sample (TS) and control sample (TC) was found to be least acceptable in
all the organoleptic characteristics as compared to alum treated sample (TA).
Hence, it can be concluded that alum treated sample (TA) candy was
found to be superior in all the sensory attributes and also statically significant
in all sensory characteristic over the other samples. It can be further used for
processing of good quality product and physicochemical analysis.
4.6 Effect of pretreatments on chemical constituents of turmeric candy
Pre-treatment is the initial step undertaken before osmosis process, to
minimize the astringency, bitterness and sourness from fruits. And hence,
efforts were made to improve its quality. The data pertaining to effect of pre-
treatments on chemical composition of turmeric candy are tabulated in the
Table 11.

58
Table 11: Effect of pre-treatments on chemical constituents of turmeric
candy
Sample Moisture (%) TSS pH Acidity (%)
( Bx)
TC 28.74 69.25 4.10 0.56
TA 27.85 70.15 4.06 0.59
TS 26.65 71.32 4.07 0.57
TAS 27.35 70.72 4.06 0.58
SE  0.1023 0.2439 0.0106 0.0012
CD at 5% 0.3002 0.7155 0.031 0.0036
*Each value is an average of three determinations
There were minimum changes in the moisture content and TSS of the
entire pre-treated sample, statistically values found to be at par with each other
with respect to moisture content and TSS. It might be due to the difference in
solute size, as smaller the size lead to higher water loss. The highest TSS was
found in salt treated sample (Ts) 71.320Bx. Salt, being a smaller solute,
penetrate to a much greater depth and lead to higher water loss (Lenart and
Flink, 1984), was desirable to maintain its nutritional profile. The TSS content
in the sample TAS and TA were found to be 70.72 and 70.150Bx. And the
untreated control sample (TC) maintained at 69.250Bx. These results are
consistent with the results of Patel, (2013) who investigated the influence of
pre-treatment (2 per cent salt, 2 per cent alum, 2 per cent salt+alum, control) on
bio-chemical quality of aonla murabba.
The highest acidity was found in alum treated sample TA (0.59 per cent),
followed by the acidity of other samples such as TAS (0.58 per cent), TS (0.57
per cent) and control sample TC (0.56 per cent). Similar findings were observed
by Pant et al., (2004), in sugar based aonla candy. There were heavy leaching
losses of acids during blanching. Prajapati et al. (2011) reported the similar
acidity in KMS blanched and hot water blanched aonla shreds. Both the
investigation implicates that leaching is the reason for reduction of acidity.
Moreover, pre-treatments affected the titrable acidity of cnady which further

59
aid in improving the quality of product by reducing the bitterness and
astringency.
Alum treated sample (TA) attained highest softness. Followed by alum +
salt (TAS), salt treated sample (TS) and control sample (TC) shown decreases in
the softness of turmeric candy respectively and on the basis of statical analysis
statically significant difference was observed in moisture, acidity content of
pretreated candy, may be due addition of salt and alum being a osmotic agent
and alkaline in nature of alum. Similar results were obtained for effect of
blanching on turmeric rhizomes processing as investigated by Patil et al.,
(2015).
4.7 Chemical composition of selected turmeric candy sample (TA)
The sample treated with alum were selected on the basis of sensory
evaluation were further analyzed for its chemical composition. The results of
chemical composition of turmeric candy are given in table 12.
Table 12: Chemical composition of selected turmeric candy sample (TA)
Chemical parameters Observations
Moisture (%) 27.85
0
TSS Brix 70.15
H
p 4.06
Acidity (%) 0.59
Protein (%) 1.10
Fat (%) 0.97
Ash (%) 1.03
Crude fiber (%) 0.78
Carbohydrates (%) 66.50
Total sugar (%) 61.69
Reducing sugar (%) 36.64
Non reducing sugar (%) 25.05
*Each value is an average of three determinations
Turmeric candy is a luscious product with golden-yellow colour which
can be categorized under intermediate moisture food. Generally, intermediate
moisture food (IMF) contains moderate levels of moisture of the order of 20 to
50 per cent (Vora et al., 2003). The IMF foods had an acceptable eating quality
and reasonable storage stability under ambient conditions (Iman et al., 2011).

60
 Turmeric candy was prepared from turmeric rhizome of Salem variety,
pretreated with blanching with 2 per cent alum for 25-30 minutes.
The results of proximate composition revealed that moisture content of
turmeric candy found to be 27.85 per cent. Moisture may vary depending upon
the drying method used. The TSS, pH and acidity of candy were found to be
70.150Bx, 4.06 and 0.59 per cent respectively. The protein, fat, carbohydrate,
crude fiber ash contents of turmeric candy were recorded to be 1.10, 0.97,
66.50, 0.78 and 1.03 per cent respectively.
The TSS increased with gradual passage of storage time, it might be due
to reduction in moisture, conversion of polysaccharides and non reducing
sugars into reducing sugar and another probable reason was conversion of
organic acids into sugars during metabolism. Similar results were found by
Rokhade et al., (2006) in aonla, Kannan and Susheela (2002), Unde et al.,
(1998) in ber, Mehta et al., (2005) in citrus and Sawate et al., (2005) in papaya.
Results of chemical analysis of candy showed that there was a drastic
increment in total sugars, reducing sugars and non-reducing sugar after
processing. Turmeric candy contained 61.69 per cent total sugars, while the
reducing and non-reducing sugar contents were 36.64 and 25.05 per cent. The
variation in results might be due to absorption of sugars during osmosis. A
significant increase in total sugar content of ber fruit (Singh, 1992) and
blueberries (Kim and Toledo, 1987) was reported when the fruits were osmo
air dried.
4.8 Effect of addition of lemon and ginger on organoleptic evaluation of
turmeric candy
The 2 per cent alum pretreated sample of turmeric candy was selected
on the basis of sensory evaluation which further subjected for sub treatment
with lemon and ginger at different ratios for improving the overall acceptability
of the candy. Effect of different sub treatments on the turmeric candy is
presented in Table 13.

61
Table 13 Effect of addition of lemon and ginger on organoleptic evaluation
of turmeric candy
Treatments Appearance Colour Taste Flavour Texture Overall
acceptability
T0 8.0 7.5 7.8 8.0 7.8 7.8
T1 8.2 7.9 8.0 8.3 8.0 8.0
T2 9.0 8.6 9.0 8.7 9.0 8.8
T3 8.5 8.7 8.0 8.2 8.5 8.1
SE 0.0397 0.0106 0.0278 0.144 0.0707 0.0643
CD@5 0.1163 0.311 0.0815 0.0423 0.2075 0.1887
*Each value is an average of three determinations

T0 – control sample without addition of lemon and ginger juice

T1 – lemon : ginger juice addition with 5 : 15 proportion
T2 - lemon : ginger juice addition with 10 : 10 proportion
T3 - lemon : ginger juice addition with 15 : 5 proportion
Among the four sub treatments of turmeric candies treatments T3 was
found higher score for colour (8.7), followed by T2 sample(8.6) and T1 sample
(7.9) respectively, lowest score was observed in case of control sample T0 (7.5).
The appearance of turmeric candy among sub treated samples, T2
treatment scored higher (9.0), followed by treatment T3 (8.5) and T1 (8.2)
respectively. The T0 was control turmeric candy sample, found lowest score for
appearance i.e. (8.0).
The combination different proportions of lemon: ginger juice showed
significant effect on taste. Taste of the samples varied significantly with
addition of lemon and ginger juice in turmeric candy. The treatment T2 sample
scored highest (9.0) over sample T3 and T1 that scored (8.0) for taste of the
turmeric candy. Control sample (T0) was received lowest score (7.8).
The flavour of sample T2 containing 10:10 proportion of lemon ginger
juice combination was found to superior over sample T3 containing 15:5
proportion of lemon: ginger juice combination and T1 containing 5:15 of
Lemon: ginger juice. The T2 sample was scored highest for flavour (8.7).
However sample T1 containing 5:15 proportion of lemon: ginger combination,
the ginger proportion was higher in sample T1 shown negative impact on taste
and flavour due to its spicy and pungent principles.

62
 Effect of addition of lemon and ginger on
organoleptic evaluation of turmeric candy
10

1
Appearance Colour Taste Flavour Texture Overall
acceptability

T0 T1 T2 T3

Figure 2: Effect of addition of lemon and ginger on organoleptic evaluation of

turmeric candy
 T0–Control sample without T1–lemon : ginger juice addition
addition of lemon and ginger with 5 : 15 proportion
juice

T2–lemon : ginger juice addition T3–lemon : ginger juice addition

with 10: 10 proportion with 15 : 5 proportion

Plate 5: Effect of addition of lemon and ginger on organoleptic evaluation of

turmeric candy
 T2–lemon : ginger juice addition with 10: 10 proportion

Plate 6: Organoleptically selected sample (T2) of turmeric candy with 10:10

proportion of lemon: ginger juice
 Texture of turmeric candy was observed to be improved with
combination of lemon: ginger juice with equal proportion (10:10) in case of
sample T2 which scored highest for texture (9.0). T0 scored lowest for texture
(7.8), due to the there was no addition of lemon: ginger juice.
The overall acceptability of T2 sample found to be superior (8.8) over
the rest of the treatments. Followed by T3 sample which scored (8.1), T1 sample
scored (8.0) respectively. The T0 sample recorded lowest score (7.8) over the
rest treatments because it would impart the turmeric flavour to candy which
was undesirable as hedonic scale point of view.
The increase in concentration of lemon juice in turmeric candy, showed
significant effect on colour and appearance. Lemon juice also impart with
flavour of turmeric candy. The results are in supported with the finding of
Sindumathi et al., (2013).
Ginger has been described as having warm spicy taste, sometimes
termed as peppery (Huang et al., 2012). The ginger juice shown good spicy
flavour and pungent taste and it also helps to impart colour to turmeric candy.
The volatile compounds of ginger plays a role in impacting flavour (Huang et
al., 2012). The combination of ginger to lemon at 10:10 was found to be
acceptable in case of all the sensory attributes. The containing lemon and
ginger juice in 10: 10 proportion in preparation of turmeric candy was found to
be statically significant in all the organoleptic attributes over other prepared
candies, whereas control sample recorded lowest score. Moreover, T3 reported
again lower organoleptic score may be due to more amount of addition lemon
and ginger juice, which gives acidic taste and pungency by judges.
4.9 Chemical composition of selected turmeric candy sample (T2) treated
with ginger: lemon (10:10)

Sample(T2) having ginger: lemon (10:10) was selected on the basis of

sensory evaluation which then analyzed for its chemical composition with
respects to moisture, fat, protein, carbohydrates, ash, TSS, reducing and non
reducing sugar and the results pertaining to the chemical composition of
turmeric candy are presented in table 14.

63
Table 14: Chemical composition of selected turmeric candy sample (T1)
treated with ginger: lemon (10:10)

Composition Results

Moisture (%) 24
0
TSS Brix 73.6
pH 3.73
Acidity (%) 0.65
Protein (%) 1.12
Fat (%) 1.0
Carbohydrates (%) 68.90
Ash (%) 0.97
Crude fiber (%) 0.79
Total sugar (%) 63.92
Reducing sugar (%) 37.96
Non reducing sugar (%) 25.96
Curcumin (%) 4.04
Ascorbic acid (mg) 1.82
*Each value is an average of three determinations
The results shown for chemical composition revealed that turmeric
candy had 24 per cent moisture. The TSS, pH and acidity were found to be
73.6Bx, 3.73 and 0.65 per cent respectively for selected sample. The protein,
fat, carbohydrate, crude fiber and ash content of fresh turmeric candy were
found to be 1.12, 1.0, 68.90, 0.79 and 0.97 per cent respectively.
The results of chemical analysis of turmeric candy showed that there
was a drastic increment in total sugars, reducing sugars and non-reducing sugar
after processing. Total sugar was found to be 63.92 per cent, while the reducing
and non-reducing sugar contents were noted to be 37.96 and 25.96 per cent in
turmeric candy respectively. This was due to absorption of sugars during
osmosis. A significant increase in total sugar content was reported for ber
(Singh, 1992) and blueberries (Kim and Toledo, 1987) when the fruits were
osmo-air dried.
The curcumin content of turmeric candy was found to be 4.04 per cent. This
was lower than that of fresh turmeric rhizome (5.3 per cent) due to blanching
and heat processing during preparation of candy. It is essential because
curcumin have potential as a therapeutic agent in diseases such as

64
inflammatory bowel disease, pancreatitis, arthritis, and chronic anterior uveitis
[Jurenka (2009) and Funk et al., (2006)].
The curcumin content in turmeric candy is essential because curcumin
may have potential as a therapeutic agent in diseases such as inflammatory
bowel disease, pancreatitis, arthritis, and chronic anterior uveitis as given by
Jurenka, (2009) and Funk et al., (2006). The anti-cancer effect has been
reported in a few clinical trials, mainly as a chemoprevention agent in colon
and pancreatic cancer, cervical neoplasia and Barrets metaplasia (Bar-Sela et
al., 2010).
The turmeric candy treated with lemon and ginger juice shown to
increase the nutritional quality of candy. Turmeric rhizome contained little
amount of ascorbic acid, while lemon and ginger juice added in turmeric candy,
the concentration of ascorbic acid was shown to increased in the final product
i.e. 1.82 mg because lemon is good source of ascorbic acid and ginger also
contain some amount of ascorbic acid. The addition of lemon and ginger not
only impart nutritional quality but also shown to improve colour, taste, flavour
and texture of the candy. Lemon juice containing ascorbic acid
(26.6mg/100gm) helps to increase concentration of ascorbic acid in turmeric
candy. In present investigation, it observed that ascorbic acid losses were
observed during the processing occurred. May be due to sever heat treat of
candy during the preparation on 2nd and 3rd day. The results are in supported
with the finding of Sindumathi et al., (2013) and Huang et al., (2012).
4.10 Texture Profile Analysis of turmeric candy
The texture of any product plays a very important role in determining
the acceptability. Texture Profile Analysis (TPA) of turmeric candy was
assessed using a texture analyser. The values are summarized in Table 15
showed instrumental texture profiles of turmeric candies. Their graphs are
depicted in the graphs.

65
 Table 15: Texture profile analysis of turmeric candies
Samples Final Moisture Hardness Cohesiveness Springiness Chewiness Adhesiveness
Content (%) (kg) (kg) (kg.s)
Control
27.00 6.624 0.090 1.060 0.475 0.068
(T0)
T1 25.88 7.587 0.136 0.946 0.594 0.104
T2 24.00 8.547 0.208 0.903 0.642 0.118
T3 23.15 9.713 0.248 0.873 0.780 0.131
SE  0.0611 0.0457 0.0007 0.0072 0.009 0.001
CD at
0.1791 0.0134 0.002 0.0212 0.0263 0.0029
5%
The values of all the textural parameters are strongly dependent on the
final moisture content of the samples. As the moisture content increased, the
hardness decreased. Control sample of the turmeric candy that was without
lemon: ginger treatment showed lowest value for hardness (6.624 kg) and it
contained 27 per cent moisture content. The hardness of the sample T1, T2 and
T3 were found to be 7.587, 8.547 and 9.713 respectively that increased with
decrease in moisture content. Similar findings were reported by Adam and
Agnieszka (2006) during investing effect of moisture content on texture of
candy.
Cohesiveness refers to the strength of internal bonds that keeps the
sample cohesive. The results of cohesiveness and chewiness for control sample
were 0.090 and 0.475 respectively. The values of cohesiveness and chewiness
for sample T1, T2 and T3 were 0.136, 0.208, 0.248 and 0.597, 0.642, 0.780
respectively. It was clear from the table 15 that the values of cohesiveness and
chewiness of the samples T1 to T3 showed the increasing trend with increase in
proportion of lemon juice. Similar results were reported by Chauhan et al.,
(2014) in papaya candy.
Springiness is how well a product physically springs back after it has
been deformed during the first compression. The highest springiness value was
found in control candy sample (1.060), whereas the least in sample T3 (0.873).
The values of springiness were significantly decreased from sample T1 to T3.
Moreover, adhesiveness was found to be significantly highest in sample
T3 (0.131), whereas the least in control sample (0.068).

66
Plate 7: Texture Analyzer – TAXT2 Plus (Stable Micro System)
 Figure 3: TPA graph of control sample (T0) of turmeric candy

Figure 4: TPA graph of turmeric candy sample (T1)

Figure 5: TPA graph of turmeric candy sample (T2)

Figure 6: TPA graph of turmeric candy sample (T3)

4.11. Effect of packaging materials and storage period on chemical
constituents of turmeric candy
Good packaging protects the food from physical, chemical as well as
microbial contamination and maintain organoleptic qualities. The effect of
packaging material and storage at ambient conditions on chemical composition
of turmeric candy were analyzed. The various packaging materials were used
for study viz., polypropylene (PP) film packages, low density polyethylene
(LDPE) and Standing pouch observations noted are presented in Table 16.
The change in moisture content of selected turmeric candy, during
storage is summarized in Table 16. The moisture content in selected turmeric
candy on the day of preparation was 24%. The moisture content in selected
turmeric candy decreased significantly with progressive increase in storage
period.
A gradual decrease in moisture content was found in candy kept in
different packaging materials during 6 months storage period under ambient
conditions irrespective of drying methods. In this study, after 6 months control
sample showed the highest percentage of weight loss and lowest moisture
content during storage compared to the other types of packaging materials.
However among different packaging material, there was a slight difference in
moisture content was found to be statistically at par with each other. When the
product was packed in PP film packages (P2 –23.70 per cent) found to contain
least amount of moisture as compared to LDPE (P1 –23.80 per cent) and
Standing Pouch (P3 – 23.82 per cent). The less decrease in moisture content in
standing pouch can be attributed to the lower permeability in comparison to
other packaging material. Further, the decrease in moisture content in the

67
Table 16: Effect of packaging materials and storage period on chemical constituents of turmeric candy

Moisture (%) PLW (%) Acidity (%) pH TSS ( Brix)

Treat-
ment
Storage Period Storage Period Storage Period Storage Period
Storage Period
(Months) (Months) (Months) (Months)
(Months)
2 4 6 2 4 6 2 4 6 2 4 6 2 4 6
P1 23.84 23.80 23.71 0.28 0.93 1.14 0.68 0.69 0.71 3.69 3.63 3.62 74.0 74.3 74.8
P2 23.79 23.73 23.62 1.17 1.21 1.30 0.69 0.72 0.75 3.68 3.65 3.59 74.2 74.7 75.1
P3 23.87 23.82 23.75 0.78 0.85 0.97 0.66 0.67 0.68 3.71 3.69 3.67 73.9 74.2 74.6
P4 21.61 19.29 17.48 15.34 18.87 20.32 0.71 0.74 0.79 3.67 3.62 3.56 82.9 83.8 84.3
SE  0.038 0.0094 0.005 0.001 0.0072 0.0086 0.0037 0.0043 0.0036 0.0032 0.0042 0.0062 0.0822 0.0923 0.1002
CD at
0.1113 0.0277 0.0147 0.0028 0.0211 0.0252 0.0109 0.126 0.0108 0.0094 0.0123 0.0181 0.2411 0.2707 0.2938
5%
* Each value is an average of three determinations
P1: Candy packed in LDPE
P2: Candy packed in PP
P3: Candy packed in SP
P4: Candy without packaging materials

Legend:
PLW : Physiological loss in weight

68
Turmeric candy with an increase in storage period might be due to the
evaporation of moisture from the product. Decrease in moisture with storage of
candies were also reported by Tripathi et al., (1988) in aonla candy, Mehta et
al., (2005) in galgal peel candy and Rani and Bhatia, (1985) in pear candy.
One of the most beneficial effects of film packaging is the maintenance
of high relative humidity (RH) inside the package, thus reducing the weight
loss. The percentage physiological weight loss directly indicates the loss of
moisture from the packed candy. These losses were very much related to the
packaging system applied. PP showed significantly higher percentage of loss in
weight (P2 – 1.58 per cent). However, there was significant decrease in PLW of
candies packed in different packaging material as compared to control.
The TSS content was found to be containing in P1, P2, P3 and P4 after 6
months 74.8, 75.1, 74.6 and 84.30Bx respectively. TSS gradually increases with
increase in storage period. This might be due to conversion of polysaccharides
into sugars during hydrolysis process. Increase in TSS might also be attributed
to the reduction in moisture content of the product with storage. Increase in
TSS with storage was also found to be reported by Tandon et al., (2003);
Tripathi et al., (1988); Kumar and Singh (2001) in aonla candy, Manivasagan
et al., (2006) in karonda candy and Rani and Bhatia (1985) in pear candy.
It can be also observed from above dada that acidity content was found
to be significantly increased during storage. The increment is found to be
highest in control followed by PP film, LDPE and then standing pouch.
Statistically, higher acidity (0.75 per cent) is reported in sample packed in PP
(P2) next to control sample, whereas the lowest (0.68 per cent) in sample
packed in SP (P3). Similar findings were also observed by Sethi (1980); Kumar
and Singh (2001) in aonla products. These results were contrary to the results
obtained by Rani and Bhatia (1985); Tripathi et al., (1988) in which the acidity
decreases with storage.
Turmeric candy packed in standing pouch (P3) resulted in minimum
changes of properties during storage

69
4.12 Effect of different packaging material on microbial count of turmeric
candy
Microbial examination of turmeric candy was carried out with respect to
Total plate count (TPC) at the intervals of 60 days up to three months storage
period. The results obtained on microbial quality are recorded in Table 17.
Table 17: Effect of different packaging material on microbial count of
turmeric candy for period of 6 months
Total plate count (cfu/g) Yeast and Mold count
Treatme Storage Period (in months)
nts
2 4 6 2 4 6
P1 0.9x101 1.43x101 2.86x101 ND ND 1.3×101

P2 1.1x101 1.9x101 3.4 x101 ND ND 1.7×101

P3 0.51x101 0.86x101 1.79x101 ND ND 0.9×101

2.5x101 4.2 x101 5.7 x101 ND 1.8×101 2.4×101

P4
*Each value is an average of three determinations
P1: Candy packed in LDPE
P2: Candy packed in PP
P3: Candy packed in SP
P4: Candy without packaging material
It could be concluded from table 17 that all the microbial count of
treatments of turmeric candy was found to be gradually increased with the
increase of storage period.
Total plate count
The increase in total plate count (TPC) for treatment p1 observed in the
range of 0.9x101 to 2.86x101cfu/g upto 6 month period. The maximum TPC
load was observed in case of treatment P4 was ranged from 2.5x101 to
5.7x101cfu/g whereas the lowest value was shown for P3 were in the range of
0.51x101 to 1.79x101cfu/g. The TPC load of turmeric candy packed in standing
pouch (P3) reported lower microbial load and also found to be more stable with
good microbial qualities. However, the use of different packaging material was
recorded comparatively lower TPC load than control sample. It can be also

70
 TOTAL PLATE COUNT (57 cfu/ml) after YEAST AND MOLD COUNT (24 cfu/ml)
180 days after 180 days

COLIFORM COUNT (Not Detected)

after 180 days

Plate 8: Microbial analysis of turmeric candy at ambient temperature

 seen from table that without packaging material candy recorded higher
TPC load due to open exposure to environmental condition for long time.
Moreover, The least TPC load in sample packed in standing pouch (P3 -
0.51x101cfu/g), may be due to the least permissibility of gas and water vapour
that are actually the supporting factors for microbial growth. The next best
packaging material for turmeric candy was found to be LDPE (P1 -
0.9x101cfu/g) and the least is PP.
Moreover the highest count was observed case of T4. Among samples,
P3 sample was found to have least count 0.51x101cfu/g after 120 days and it
was increased to 1.791x101cfu/g after 180 days. After four months storage
period numerous count was reported in treatment P4.
Yeast and Mold count
The increase in yeast and mold for treatment P1 observed in the range of
ND to 1.3×101cfu/g upto 6 month period. The maximum TPC load was
observed in case of treatment P4 was ranged from ND to 2..4x101cfu/g whereas
the lowest value was shown for P3 were in the range ND to 0.9×101cfu/g. The
yeast and mold load of turmeric candy packed in standing pouch (P3) reported
lower yeast and mold load and also found to be more stable with good
microbial qualities. However, the use of different packaging material was
recorded comparatively lower yeast and mold load than control sample. It can
be also seen from table that without packaging material candy recorded higher
yeast and mold load due to open exposure to environmental condition for long
time.
Moreover, the yeast and mold least load in sample packed in standing
pouch (P3 - 0.9×101cfu/g), may be due to the least permissibility of gas and
water vapour that are actually the supporting factors for microbial growth. The
next best packaging material for turmeric candy was found to be LDPE (P1 -
1.1×101 cfu/g) and the least is PP.
Moreover the highest count was observed case of P4. Among samples,
P3 sample was found to have least count 0.9×101 cfu/g after 180 days. After
four months storage period numerous count was reported in treatment P4.

71
 On the basis of total plate count and yeast and mold, candy showed the
trend of best packaging material in relation to the microbial qualities that is
SP>LDPE>PP>C. Among entire sample population, the highest TPC and yeast
and mold after 6 months was observed in control (P4) followed by P2 sample
(3.4 x101cfu/g) and (1.7×101cfu/g), indicating that PP packaging material is
least effective in controlling microbial count. However LDPE packed samples
have slightly lower count (P1 –2.86x101cfu/g) and (1.3x 101cfu/g) the least
count is found in SP packed samples (P3 – 1.79x101cfu/g) and (0.9x101 cfu/g).
Among all packaging treatment of turmeric candy reported significantly
lower microbial load in comparison sample kept open without packaging
material. Similar finding was reported by Durrani et al., (2011) in honey based
carrot candy. And hence, standing pouch can be ascertained as best packaging
material for controlling microbial growth in turmeric candy.
4.13 Effect of different packaging material on organoleptic evaluation of
turmeric candy for 6 months storage period
The prepared turmeric candy were packaged in different packaging
materials and stored at ambient conditions. In addition with chemical
evaluation, it is important to assess the quality of product on the basis of
organoleptic characteristics by a panel of ten semi-trained judges at an interval
of 60 days during 6 months storage period. The mean scores of different
organoleptic parameters for turmeric candy samples are presented in Table 18.

72
 Table 18: Effect of packaging material and storage period on organoleptic evaluation of turmeric candy
Colour Taste Flavour Texture Overall Acceptability
Treat-
Storage Period (in months) Storage Period (in months) Storage Period (in months) Storage Period (in months) Storage Period (in months)
ments
0 2 4 6 0 2 4 6 0 2 4 6 0 2 4 6 0 2 4 6

P1 8.5 8.1 7.3 6.3 9.0 8.5 7.5 6.8 8.6 8.1 7.4 6.9 9.0 8.2 7.2 6.3 8.7 8.1 7.3 6.5
9.0 8.6 9.0 8.7
P2 8.5 8.0 7.1 6.1 8.4 7.4 6.5 8.0 7.2 6.8 8.1 7.1 6.0 8.0 7.1 6.3
9.0 8.6 9.0 8.7
P3 8.5 8.3 7.5 6.8 8.8 8.1 7.5 8.3 7.7 7.1 8.5 7.6 6.7 8.4 7.8 7.1
9.0 8.6 9.0 8.7
P4 8.5 6.1 5.2 4.6 6.3 5.2 4.5 6.1 5.1 4.2 6.1 3.8 3.2 6.5 5.3 4.0

SE  0.0491 0.016 0.0136 0.0215 0.016 0.022 0.0192 0.0215 0.0337 0.0167 0.0083 0.0236 0.0082 0.0136 0.0167

CD at 5% 0.1439 0.0468 0.0399 0.0631 0.0468 0.0646 20.0564 0.0631 0.0988 0.489 0.244 0.0333 0.0631 0.399 0.0489

* Each value is an average of three determinations *NA – Not Applicable because product is not safe for consumption
P1: Candy packed in LDPE
P2: Candy packed in PP
P3: Candy packed in SP
P4: Candy kept open

73
 T1: Candy packed in LDPE T2: Candy packed in PP

T3: Candy packed in Standing Pouch T4: Candy kept open

Figure 9: Turmeric candy packed in different packaging material

 Table 18 clearly showed the unacceptability of control sample after 180
days due to its unsealed storage or lack of barrier caused highest moisture
migration, physical and chemical deterioration and the sample was hardened,
not chewable and hence after 6 month the control sample P4 candy were not
served to panellist for organoleptic evaluation. Therefore packaging material
plays an important role in determining the stability of foods.
The sensory score obtained for all the treatments with respects to colour,
flavour, texture and overall acceptability found to be decreased continuously
with the increasing storage time. Results were in consistent with those reported
by Sivakumar (2013). It is evident from the data that the order of best
packaging material on the basis of organoleptic evaluation was found to be
SP>LDPE>PP>C. The casual reason would be the less changes observed in
quality parameters in standing pouch.
The score obtained for colour was noted to significantly highest in
sample P3 which may be due to lowest moisture migration whereas P2 rated
lowest. The mean scores for colour LDPE, PP and SP packed samples after 6
months were 6.3, 6.1 and 6.8 respectively. This indicated that colour shown to
reduced but still the product colour was acceptable and highest score in P3
might be due to less browning during storage period. After 6 months storage
period, the acceptable packaging material i.e. standing pouch (P3) recorded
highest score as compared to rest of packaging material.
Taste and flavour is another important characteristics reported to be
significantly highest in P3 sample (7.5 and 7.1 respectively), may be attributed
to least gas transfer permeability in Standing Pouch.
As per statistical analysis, treatment P1 and P2 was found to be decreased
the in all organoleptic attributes while P3 was statistically significant over the
other sample.
4.14 Organoleptic evaluation of prepared turmeric soup with
incorporation of different level of turmeric pulp
The sensory evaluation of turmeric soup was carried out by semi trained
panel and the score were given by evaluating colour, appearance, flavour, taste,

74
consistency and overall acceptability which was compared with control sample
and tabulated in Table 19. The graphical representation of obtained data
presented in graph 7.
Table 19: Organoleptic evaluation of prepared turmeric soup with
incorporation of different level of turmeric pulp

Treatments Parameters

Overall
Colour Appearance Taste Flavour Consistency
acceptability
S0 8.0 8.5 8.3 8.3 8.6 8.8
S1 8.4 8.2 8.0 8.0 8.1 8.4
S2 8.6 8.3 8.5 8.2 8.2 8.6
S3 8.2 8.0 7.9 7.9 8.0 8.2
SE 0.0093 0.0236 0.0107 0.0145 0.0167 0.0241
CD@5 0.0282 0.0691 0.0313 0.425 0.0439 0.0706
*Each value is an average of ten determinations

S0- Control sample without addition of turmeric pulp

S1- With addition of turmeric pulp 10% in soup
S2- With addition of turmeric pulp 20% in soup
S3- With addition of turmeric pulp 30% in soup

The maximum score was recorded for control sample (8.8) followed by
sample S2 (8.6) which was higher than samples S1 and S3. It is evident from
Table 18 that control sample of soup prepared without addition of turmeric
pulp recorded the highest sensory score in all quality attributes as compared to
turmeric soup incorporated with turmeric pulp.
Moreover among the all samples of turmeric soup prepared with
turmeric pulp it is evident that the sample S2 containing 20 per cent turmeric
pulp reported the highest score (8.6) for overall acceptable whereas slight
differences in sensory score was observed in sample S1 and S3. Sample S3
containing 30 per cent turmeric pulp recorded (8.2) which was comparatively
lower sensory score quality attributes as compare to other samples.
The result of Table 19 revealed that there was slight difference in colour
of samples. Sample S2 observed highest score (8.6) followed by S1 and S3
which was comparably lowest. Sample S3 scored lower (8.2) among all the

75
 10

1
Colour Appearance Taste Flavour Consistency Overall
acceptability

S0 S1 S2 S3

Figure 7: Organoleptic evaluation of prepared turmeric soup with incorporation of

different level of turmeric pulp
 S0 S1 S2 S3

Plate 10: Organoleptic evaluation of prepared turmeric soup with incorporation of different
proportion of turmeric pulp

S0- Control sample without addition of turmeric pulp

S1- with addition of 10%turmeric pulp in soup
S2 - with addition of 20% turmeric pulp in soup
S3 - with addition of 30 % turmeric pulp in soup
Plate 11: Organoleptically selected sample (S2) of turmeric soup
samples, because higher amount of turmeric pulp shown undesirable colour to
the sample, which forces the panel members to rank lower. By comparing
scores given by panel members it was clear that colour and appearance of
turmeric soup depends on amount of turmeric pulp added to the soup.
Control sample scored higher for flavour followed by S2 and S1. Sample
S3 was found to be significantly inferior over all the samples, because addition
of higher proportion of turmeric pulp had direct impact on the flavour of the
sample. Thus increase in proportion above 20 percent was found undesirable by
the panel members.
Taste of the samples significantly affected with addition of turmeric
pulp. Control sample ranked higher followed by sample S2, S1 and S3. Sample
S3 scored lowest having more turmeric pulp because its property of astringency
which was unacceptable by panel members.
The sample S2 containing 20 per cent turmeric pulp was found to be
statistically significant over sample S3 containing 30 per cent turmeric pulp.
However sample S2 and S1 are found to be statistically at par with each other in
colour, flavour, and taste except overall acceptability. The control sample
without addition of turmeric pulp recorded the highest score in all the
organoleptic attributes compared to other sample.
Considering all the above parameters the control sample found to be
statistically significant over the all samples.
4.15 Rheological characteristics (cold and hot paste viscosity) of turmeric
soup
The prepared turmeric soups samples were investigated for its
rheological properties using Brookfield viscometer with respects to shear rate
the data obtained cold paste viscosity of soup samples given in table 20.

76
Table 20: Cold paste viscosity of turmeric soup
Shear Rate (Spindle speed RPM)
Turmeric
10 20 30 50 60 100
soup
Control (S0) 820 520 330 260 230 190
S1 860 540 360 275 250 200
S2 880 560 380 290 260 205
S3 900 580 400 310 280 225
SE ± 0.2097 0.0833 0.0667 0.05 0.0333 0.0167
CD at 5% 0.6151 0.2444 0.1955 0.1467 0.0978 0.0489
S0- Control sample without addition of turmeric pulp
S1- With addition of turmeric pulp 10% in soup
S2- With addition of turmeric pulp 20% in soup
S3- With addition of turmeric pulp 30% in soup

Knowledge of the rheological behavior of foods during processing is

valuable for process control and quality control purposes. Viscosity is an
important characteristic of liquid foods in many areas of food processing. The
relationship between viscosity and shear rate can be used to classify foods into
Newtonian, non-Newtonian, pseudoplastic, dilatant, thixotropic and rheopectic.
Such classification is known to be useful in processing, quality control, sensory
evaluation, and structural analysis (Ibanoglu and Ibanoglu, 1998).
Viscosity of turmeric soup samples were measured on Brookfield
viscometer (DV-3) model at different shear rate i.e. spindle speed from 10 to
100 per cent (rpm). In the present study 10, 20 and 30 per cent turmeric pulp
added turmeric soup were used for viscosity determination. The data obtained
regarding the cold paste viscosity of turmeric soup samples are depicted in
Table 20.
The relationship between shear rate (S−1) and values of the viscosity of
the turmeric soup could be illustrated in figure 8. From the given data in figure
8, it seems that the apparent viscosity of soup samples decreased as shear rate
increased. This simply means that the four samples of soup; control, S1, S2 and
S3 had a noticeable apparent viscosity pattern could be characterized within the
non-Newtonian pseudoplastic flow behavior. The same figure (8) depicts that

77
 Chart Title
1000
900
800
700
600
500
400
300
200
100
0
10 20 30 50 60 100

S0 S1 S2 S3

Figure 8: Cold paste viscosity of turmeric soup

S3 pattern recorded the highest values of shear rate (900, 580, 400, 310, 280
and 225 for 10, 20, 30, 50, 60 and 100 rpm spindle speed respectively)
compared to S1 and S2. The high viscosity pattern of S3 could be due to the
highest proportion of turmeric pulp and the functionalities of corn flour starch.
The reduction of apparent viscosity pattern of S2, S1 and S0 may be due to the
reduced proportion of turmeric pulp during formulation. Similar results were
obtained for cold paste viscosity of vegetable soup prepared by Amal et al.,
(2014).
Table 21: Hot paste viscosity of turmeric soup
Turmeric Shear Rate (Spindle speed %)
soup 10 20 30 50 60 100
Control 1050 740 550 480 450 310
(S0)
S1 1100 790 580 510 480 340
S2 1130 820 610 540 520 360
S3 1170 840 640 580 530 380
SE ± 0.4787 0.1667 0.4739 0.0833 0.1596 0.0962
CD at 5% 1.4041 0.4888 1.3898 0.2444 0.468 02822
S0- Control sample without addition of turmeric pulp
S1- With addition of turmeric pulp 10% in soup
S2- With addition of turmeric pulp 20% in soup
S3- With addition of turmeric pulp 30% in soup
Viscosity of turmeric soup samples were measured on Brookfield
viscometer (DV-3) model at different shear rate i.e. spindle speed from 10 to
100 per cent (rpm). In the present study 10, 20 and 30 per cent turmeric pulp
added turmeric soup samples were used for hot (850C) paste viscosity
determination. The data obtained regarding the hot (850C) paste viscosity of
turmeric soup samples are depicted in Table 21.
Comparatively lower viscosity was observed in control samples due to
no addition of turmeric pulp compared to the tested samples. High moisture
content of soup (87 per cent) with heat treatment has increased the native
viscosity of corn starch due to addition of corn flour in soup. High temperature
has altered the crystalline structure of starch granules and increased the ability
to make hydrogen bonds with water molecules (Stute, 1992, Franco et al., 1995

78
 1400

1200

1000

800 Control (S0)

S1
600
S2

400 S3

200

0
10 20 30 50 60 100

Figure 9: Hot paste viscosity of turmeric soup

and Tester et al., 2000). High level moisture above the gelatinization
temperature has increased the granular swelling, thus enhancing the level of
viscosity. Similar results were reported by Senanayake et al., (2014) for hot
paste viscosity of prepared soup mixtures.
The relationship between shear rate (S−1) and values of the viscosity of
the turmeric soup could be illustrated in figure 9. From the given data in figure
9, it seems that the apparent viscosity of soup samples decreased as shear rate
increased. This simply means that the four samples of soup; control, S1, S2 and
S3 had a noticeable apparent viscosity pattern could be characterized within the
non-Newtonian pseudoplastic flow behavior. The same Figure (9) depicts that
S3 pattern recorded the highest values of shear rate (1170, 840, 640, 580, 530
and 380 for 10, 20, 30, 50, 60 and 100 rpm spindle speed respectively)
compared to S1 and S2. The high viscosity pattern of S3 could be due to the
highest proportion of turmeric pulp and the functionalities of corn flour starch.
The reduction of apparent viscosity pattern of S2, S1 and S0 may be due to the
reduced proportion of turmeric pulp during formulation. Similar results were
obtained for hot paste viscosity of vegetable soup prepared by Amal et al.,
(2014).
4.16 Chemical composition of selected turmeric soup sample (S2)
On the basis of organoleptic evaluation, soup containing 20 per cent
turmeric pulp was selected for further analysis. The data on proximate
composition of turmeric soup such as moisture, fat, protein, carbohydrates and ash
was carried out and the results obtained were tabulated in Table 22.
Table 22: Chemical composition of selected turmeric soup sample (S2)
Parameters Observations (%)
Carbohydrate 6.11
Protein 4.65
Fat 0.21
Ash 1.39
Moisture 87.64
Total Solids 12.36
Curcumin 0.65
*Each value is average of three determinations

79
 It can be revealed from table 22 that values obtained for moisture, fat,
protein, carbohydrates and ash were recorded to be 87.64, 0.21, 4.65, 6.11 and
1.39 per cent respectively. Turmeric soup found to contain highest amount of
carbohydrate (6.11 per cent) than other parameter. Ash content of turmeric
soup was found to be 1.39 per cent. Results for proximate composition of soup
were supported by David and Kumar (2014).
The recipe for preparation of turmeric soup was standardised with 20
per cent turmeric paste that provide 0.65 per cent curcumin content in final
product. Curcumin act as medicine for rheumatoid arthritis, chronic anterior
uveitis, conjunctivitis, skin cancer, small pox, chicken pox, wound healing,
urinary tract infections, and liver ailments by Dixit et al., (1988).
4.17 Microbial evaluation of turmeric soup

Microbial standards for carbonated beverages, ready to serve beverages

described as total plate count - not more than 50cfu/ml, yeast and mold count -
not more than 2cfu/ml and coliform should be absent in 100 ml of sample
(FSSAI, 2017). Microbial examination is the perfect quality assessment
protocol performed in food products quality analysis. The prepared turmeric
soup was further analyzed for microbial qualities at different storage conditions
such as at ambient temperature (30±50C) for 4 days study and refrigeration
temperature (40C) for 8 days study respectively. The results recorded during the
present investigation are presented in Table 23.
Table 23: Microbial evaluation of turmeric soup
Ambient temperature Refrigeration temperature
Days Total plate Yeast and Coliform Days Total plate Yeast and Coliform
count mold count count mold count
cfu/ml cfu/ml cfu/ml cfu/ml cfu/ml cfu/ml
0 Absent Absent Absent 0 Absent Absent Absent

2 1x101 Absent Absent 4 0.5 Absent Absent

4 3.5x101 Absent Absent 8 1.2 Absent Absent

*Each value is an average of three determinations

80
 TOTAL PLATE COUNT (35 cfu/ml) after YEAST AND MOLD COUNT (not
4days Detected) after 4 days

COLIFORM COUNT (Not Detected)

after 4 days

Plate 12: Microbial analysis of turmeric soup at ambient temperature

 TOTAL PLATE COUNT (12 cfu/ml) after YEAST AND MOLD COUNT (Not
8 days Detected) after 8 days

COLIFORM COUNT (Not Detected)

after 8 days

Plate 13: Microbial analysis of turmeric soup at refrigeration temperature

 Table 23 indicates the total plate count, yeast and mold and Coliform
count of at ambient temperature (30±50C) the turmeric soup sample. It can be
observed that as the storage period increases the microbial count of the
turmeric soup sample also increases with respect to total plate, while yeast and
mold count and coliform count did not detected in the entire storage period.
The total plate count ranged from 1x101 CFU/ml to 3.5x101 CFU/ml from 0 to
4 days of storage periods at ambient while after the storage period of 2 and 4
days the total plate count result observed was 1x101 and 3.5x101 CFU/ml
respectively.
At the refrigeration conditions show very less changes in microbial
growth like the total plate count, yeast and mold and colifrom count of turmeric
soup sample, total plate count was slightly increased with storage period
increased, while yeast and mold count and coliform count did not detected in in
entire storage period. The total plate count ranged from 0 to 1.2x101CFU/ml
from 0 to 8 days of storage period. The total plate count was observed in 4 days
i.e.0.5x101 CFU/ml. with increase in storage period the total plate count also
increased slightly, as compare with sample stored at ambient temperature.
During refrigeration microbes become dormant thus, there is limited or no
microbial spoilage at low temperature. The similar results reported by (Kappat
and Kolpe, 2013).
Food safety and standard authority of India (FSSAI) has set the limits
regarding the microbial qualities of the complementory food. The microbial
quality of the prepared sauces and soup is within the limit with respect to total
plate count. Yeast and mold count and Coliform count.
4.18 Storage study of organoleptically selected sample (S2) of turmeric
soup
Prepared products were packed in glass bottles and stored at ambient
temperature (30±50C) for a period and refrigerated temperature (4-70C) for a
period of 8 days. Samples were checked for sign of deterioration at every day.

81
4.18.1 Chemical changes in selected sample (S2) turmeric soup stored at
room temperature (30 ±50C)
The changes in TSS acidity and pH of turmeric soup during storage at
ambient temperature was observed and pertained as in Table 24.
Table 24: Chemical changes in selected sample (S2) during storage at
ambient temperature
Ambient temperature
Days TSS(0Bx) pH Acidity
0 16 4.82 0.51
2 17 4.75 0.54
4 18 4.70 0.60
SE ± 0.0822 0.0042 0.0037
CD at 5% 0.2411 0.0123 0.0109

The initial TSS of soup was found 160Bx after that during the storage
study it was observe that the storage period was increased with gradually
increased in TSS in 2nd and 4th day TSS was found 170B and 180B respectively.
The initial titrable acidity of the soup sample was 0.51, after that a
continuous increment in acidity was observed. Turmeric soup sample was
stored for 4 days at ambient temperature and acidity increased from 0.51 to
0.60. Increase in acidity during storage might be due to the formation of
organic acids by decomposition of sugars. The results are in conformity with
earlier findings of Singh and Singh (1994) in litchi beverages, (1989), in date
squash, Pandey and Singh (1999) in guava RTS beverage and Sarvankumar and
Manimegalai (2001) in mixed fruit RTS drink.
The Initial pH of the soup sample was 4.82, after that pH of the sample
was continuously decreased with increase in storage time period. Turmeric
soup sample was stored for 4 days at room temperature and pH decreased from
4.82 to 4.70. This might be due to increase in titrable acidity, as acidity and pH
are inversely proportional to each other. The decrease in pH was due to
increase in titrable acidity which affects the organoleptic quality of prepared

82
product (Bhardwaj et al., 2005). Similar results were reported by Ramana
(2004).
4.18.2 Chemical changes in selected sample (S2) turmeric soup stored at
refrigeration temperature (40C)
The changes in TSS acidity and pH of turmeric soup during storage at
refrigeration temperature was observed and pertained as in Table 25.
Table 25: Chemical changes in selected sample (S2) turmeric soup stored
at refrigeration temperature (40C)
Refrigeration temperature
Days TSS(0Bx) pH Acidity
0 16 4.82 0.51
2 16 4.82 0.51
4 16.5 4.82 0.52
6 17 4.82 0.53
8 17.5 4.82 0.55
SE ± 0.0923 0.0032 0.0043
CD at 5% 0.2707 0.0094 0.126

There was slight increase in TSS was observed during storage, the initial
TSS of soup was 160B to 17.50B in the refrigeration temperature. Similar
results are given by Sarvankumar and Manimegalai (2001) in mixed fruit RTS
drink.
The initial titrable acidity of the soup sample was 0.51%, after that
acidity was slightly changed during storage. Turmeric soup sample was stored
for 8 days at refrigeration temperature and acidity increased from 0.51 to 0.55
%. Increase in acidity during storage might be due to the formation of organic
acids by decomposition of sugars. Similar results were reported by Ramana
(2004).
There was deterioration observed in the stored products at refrigerated
temperature. The pH of the soup slightly changed during the storage period of 8
days at refrigerated temperature. A slight increase in acidity and slight decrease

83
in pH during storage in all the combinations of whey based tomato soup and its
combination was observed. However the increase in acidity and decrease in pH
of whey based soup was more pronounced and spoilage was observed as early
15 days of storage. A slight increase in acidity and slight decrease in pH during
storage in whey based tomato soup was reported by Ramana, (2004).
The rate of changes in TSS, pH and acidity of samples were rapid at
room temperature as compare to refrigeration temperature due to fast rate of
chemical reactions. The shelf life of the soup stored at refrigeration temperature
was increased by two times as compare to sample stored at room temperature
because low temperature inhibits the microbial growth in prepared product.
Similar results reported by Kappat and Kolpe (20013).
4.19 Organoleptic evaluation of stored turmeric soup samples (S2)
The changes in colour, appearance, taste, flavour, consistency and
overall acceptability score during storage at different temperature are presented
in table 26 and 27.
4.19.1 Organoleptic evaluation of selected turmeric soup sample (S2)
stored at ambient temperature (30±50C)
The selected turmeric soup stored at ambient temperature was observed
for its organoleptic qualities with respects to colour, appearance, taste, flavor,
consistency and overall acceptability were carried out. The results are given in
table 26.
Table 26: Organoleptic evaluation of selected turmeric soup sample (S2)
stored at ambient temperature (30± 50C)

Ambient Parameters
temperature
Colour Appearance Taste Flavour Consistency Overall
Days acceptability
0 8.6 8.3 8.5 8.3 8.2 8.6
2 7.3 7.1 7.0 6.9 6.9 7.0
4 6.0 5.6 5.5 5.0 5.2 5.5
SE 0.172 0.0439 0.0258 0.0513 0.596 0.455
CD@5 0.505 0.1287 0.0757 0.1504 01749 01336

84
 10

7
Colour
6 Appearance
5 Taste
4 Flavour

3 Consistency
Overall acceptability
2

0
0 1 2 3 4 5 6 7 8

Figure 10 : Organoleptic evaluation of selected sample (S 2) of turmeric soup

stored at refrigeration temperature (40C)
 The results tabulated in table 26, revealed that the most significant
change in soup quality was observed with colour degradation at ambient
temperature. The maximum changes in colour and appearance was noticed
after 4 days storage at ambient temperature. The score was maximum from 8.6
to 6.0 and appearance was 8.3 to 5.6 respectively. The decrease in flavour score
was maximum from 8.3 to 5.0 during 4 days of storage at ambient temperature.
The decrease in overall acceptability score was maximum from 8.6 to
5.5 during the 4 days of storage at ambient temperature. Therefore, judges felt
that the soup was no more acceptable and also statically significant over the
other sample beyond 4 days of storage at ambient temperature.
4.19.2 Organolepticevaluation of selected turmeric soup sample (S2) stored
at refrigeration temperature (40C)
The selected sample of turmeric soup was further evaluated for effect of
storage period on various sensory attributes upto 8 days storage period at
refrigeration temperature. Sensory attributes considered during study viz.,
colour, appearance, taste, flavour, consistency and overall acceptability and
results obtained are expressed in table 27.
Table 27: Organolepticevaluation of selected turmeric soup sample (S2)
stored at refrigeration temperature (40C)

Refrigeration Parameters

Days Colour Appearance Taste Flavour Consistency Overall

acceptability

0 8.6 8.3 8.5 8.3 8.2 8.6

1 8.4 8.2 8.4 8.2 8.1 8.4
2 8.1 8.0 8.1 8.0 8.0 8.2
3 7.9 7.8 7.9 7.9 7.9 7.9
4 7.5 7.4 7.2 7.3 7.4 7.5
5 7.0 6.9 6.8 7.0 7.1 7.0
6 6.8 6.5 6.6 6.7 6.9 6.6
7 6.3 5.9 6.0 6.1 6.2 6.1
8 6.0 5.8 5.0 5.2 5.8 5.5
SE 0.0645 0.0567 0.0581 0.0598 0.0236 0.0509
CD@5 0.1891 0.1662 0.1705 0.1755 0.0691 0.1493

85
 9
8
7
6
5 Day 0
4
3 Day 1
2 Day 2
1
0 Day 3
Day 4

Figure 11: organoleptic evaluation of selected sample (S 2) of turmeric soup

stored at ambient temperature (30±50C)
 The data presented in table 27, indicated that the turmeric soup stored at
refrigerated temperature was more acceptable even after 8 days storage. The
results showed that TSS and total sugars content was significantly affected with
passage of time during storage. The cause of higher increase in TSS and total
sugars content in these juice blends stored at ambient condition, might be due
to higher rate of solubilization. Another possible explanation of increased TSS
and total sugars may be the conversion of acids in to sugars. Minimum increase
in total soluble solids and total sugars under refrigerated storage might be due
to low temperature, thus reducing hydrolysis of poly-saccharides and
acids. Similar results were also reported by Prasad and Mali (2000). Storage
study of turmeric soup at refrigerated temperature reported slight variation in
sensory score with respects to colour and appearance, flavour, consistency, and
overall acceptability upto 8 days of storage period.
The highest score for all the sensory attributes reported on the day of
preparation (8.6) and it was revealed that as the storage proceeds there was
slight decrease in all sensory attribute which results decrease in overall
acceptability of the product. However there was not much quality degradations
observed in case of refrigeration at storage condition.
Similar results for storage study at refrigerated temperature with chicken
whey soup for 6 days storage period were reported by Chidanandaiah et al.,
(2002).
4.20 Estimation of theoretical energy value of selected sample (S2) of
turmeric candy
The total energy provided by 100g of turmeric candy was calculated
theoretically on the basis of chemical composition by multiplying carbohydrate
and protein with factor 4 and fat with 9 to obtain energy yielded in kcal
(Gopalan et al., 2004). The details of computing energy value of 100 g of each
are summarized in Table 28.

86
Table 28: Theoretical energy value of Turmeric candy (T2) per 100 gram
Chemical Conversion factor Energy value/100 gram
constituents (Kcal) (Kcal)
Carbohydrates (Kcal) 68.90 × 4 275.6
Protein (Kcal) 1.12 × 4 4.48
Fat (Kcal) 1×9 9
Total energy (Kcal)
=289.08

Theoretical energy value of turmeric candy determined by using values

of crude protein, crude fat and total carbohydrate content and multiplying those
by 4, 9 and 4 Kcal respectively.
Table results shows that the energy values of turmeric candy were
289.08 Kcal/100g. The energy value of available market amla candy (unati
amla candy) is of 304 Kcal. The prepared turmeric candy had energy values
which was comparable with aonla candy
4.21 Techno-economical feasibility of selected turmeric candy (T2)
The cost required to manufacture turmeric candy for commercial
exploitation were calculated on the basis of cost raw material used. The
production cost required to manufacture 1 kg and 100 kg of turmeric candy is
presented in Table 29.
Table 29: Cost of production for 100 kg of turmeric candy
Particular Quantity (kg) Price/kg Cost (Rs.)
Turmeric 117 30 3510
Alum 2 50 100
Sugar 117 40 4680
Lemon 1000ml 15 33.33
Ginger 1000ml 40 97.56
Packaging 100 3/unit 300
material
Total raw material cost 8420.89
Processing cost @20% of the raw material cost 421.04
Production cost of candy /100 kg 9141.93
Production cost of candy / 1kg 91.41

87
 It is evident from Table 29 that the cost of 100 kg of turmeric candy
packed in standing pouch was of Rs. 9141.93 (Rs.91.41 for 1 kg). The available
candy in market i.e. unati amla candy costing approximately Rs. 180/kg of
candy as compared to that cost the turmeric candy lower i.e. Rs. 91.41/kg The
above estimated cost of prepared turmeric candy was found to be
comparatively cheaper than the commercial marketed candy. The prepared
turmeric candy is innovative and having nutracuatical properties i.e. definitely
attract consumers for its consumption. In addition to this, the prepared candy
proved its nutracuatical health benefits over existed market sample thus will be
preferred by consumers and developed technology of turmeric candy can be
commercially exploited for entrepreneurs and
4.22 Estimation of theoretical energy value of selected turmeric soup
The total energy provided by 100g of turmeric soup was calculated
theoretically on the basis of its chemical composition by multiplying
carbohydrate and protein with factor 4 and fat with 9 to obtain energy yielded
in kcal (Gopalan et al., 2004). The data related to the theoretical energy value
of turmeric soup is tabulated in the Table 30.
Table 30: Theoretical energy value of Turmeric soup per 100 gram
Sr. Conversion factor Energy value/100 gram
Turmeric soup
No. (Kcal) (Kcal)
Carbohydrates
1 6.11×4 24.44
(Kcal)
2 Protein (Kcal) 4.65×4 18.6
3 Fat (Kcal) 0.21×9 18.9
Total energy(Kcal)
=61.94

Energy value of Turmeric soup were theoretically determined by using

values of crude protein, crude fat and total carbohydrate content and
multiplying those by 4, 9, and 4 Kcal respectively. The details of computing
energy value of 100g of each are summarized in table. Table results shows that
the energy values of turmeric soup were 61.94 Kcal.

88
 The energy value turmeric soup was calculated 61.94 Kcal. whereas the
average energy value of soup available in market was of 64.3 Kcal. The energy
value of commercial soup was found to be highest than the developed turmeric
soup may be due to high fat and carbohydrate content whereas developed
products not only reported higher carbohydrate but also good source protein
and low fat content.
4.23 Techno-economical feasibility of selected turmeric soup
Cost of production of turmeric was calculated on the basis of cost of raw
material, packaging material and processing cost utilized during investigation.
The production cost required to manufacture 1 lit and 100 lit of turmeric soup
is presented in Table 31.
Table 31: Cost of production for 100 lit of turmeric soup
Particular Quantity (kg) Price/ kg Cost (Rs)
Turmeric 2.5 30 75
Tomato 8 15 120
Carrot 8 20 160
Spinach 6 10 60
Onion 6 15 90
Garlic 4 30 120
Ginger 4 40 160
Coriander 2 10 20
Black paper 0.200 680 136
Cumin powder 0.200 180 36
Corn flour 0.600 60 36
Packaging 100 10/unit 1000
material
Total raw material cost 1013
Processing cost @20% of the raw 50.65
material cost
Production cost of soup / 100lit 2063.63
Production cost of soup / 1lit 20.63

The production cost of turmeric soup prepared was worked out on the
basis of cost of raw materials, quantity of finished product and also including
processing and packaging cost. It is evident from table 31 that 100lit of
turmeric soup packed in glass bottles was Rs.2063.63. (Rs 20.63 for 1 lit) It is
noteworthy to mention that the prepared turmeric soup as new product having
nutraceutical and health benefits reported lower cost as compared to other

89
commercial soups prepared with other ingredients in the market, and thus
developed technology of turmeric soup can be commercially exploited by
entrepreneurs and stakeholders.
This shows turmeric soup can be prepared at very low cost and can be
exploited for the commercialization.

90
 Summary
And
Conclusion
CHAPTER – V

SUMMARY AND CONCLUSION

In the view of the nutritional and medicinal value of turmeric rhizome

and to overcome post-harvest losses of turmeric rhizomes, there is a great
potential to commercial exploitation of fresh turmeric rhizomes into different
processed food products, which will give good returns to growers and
beneficial to the consumers with regards to its nutritional and therapeutic
importance. Processing of turmeric rhizome into variety of products offers
various options for its satisfactory preservation and storage and will make the
products available to the consumers in peak seasons.
The large size and growing in arid region restrict its use for table
purpose and also for value addition however, the quantity of rhizome is more
with its edible portion make it economically suitable for processing. The salem
variety is good for value addition but no systematic research work is done on
this variety for product development. The present investigation was therefore
undertaken to develop appropriate technology for processing of turmeric
rhizome into value added products like candy and soup these products were
further evaluated for chemical, nutritional, organoleptic, microbial quality and
storage study. The prepared turmeric candy were stored at room temperature
upto 90 days and soup at refrigerant temperature for 8 days and analyzed for
organoleptic qualities as well as chemical parameters at interval of 30 days for
candy and 1 day interval for soup at room temperature and refrigerant
temperature respectively. An assessment of cost economics is also performed.
The results obtained for turmeric candy and soup during this investigation are
summarized and presented below.
 The physical characteristics of fresh turmeric rhizome of Salem variety
observed to be yellowish brown to deep brown in colour. The variation in
colour was due to difference in curcumin content of rhizome. The length
and breadth of rhizome was recorded 9.84 and 2.82cm respectively. The

91
 values shown for thickness of rhizome were 2.60cm. The average weight of
rhizome was observed to be 74.80gm. The peel percentage was recorded to
be 8.80 per cent. Which revealed the suitability of turmeric rhizome for
further processing.
 The results of chemical characteristics fresh turmeric rhizomes revealed that
moisture content was found to be 87.20 percent. The data showed on
carbohydrate content of rhizome was found to be 9.10 percent. Protein and
fat content was found to be 1.20 and 1.08 percent respectively. The TSS of
fresh turmeric rhizomes was noted to be 9.00Bx. The curcumin content of
salem variety rhizomes were recorded to be 5.3 percent.
 The fresh turmeric rhizome was estimated for mineral content indicated that
it is rich in zinc (22.7mg), calcium (8.1mg) and iron (2.5mg) content. The
values of minerals were shown in mg/ 100gm.
 Various pre treatments are given to raw turmeric improved the quality of
candy. Blanching in hot water treatment removes the raw odour of turmeric
and also improves characteristics required for preparation of good quality
turmeric candy and soup.

Turmeric candy
 The prepared candy was further evaluated organoleptic qualities indicating
that blanching with alum were found to be highly acceptable by judges on
the basis of its desirable appearance and colour and, acceptable taste,
flavour and texture and overall acceptability. Candy sample treated with
alum was selected for further processing.
 In present study it is revealed that the effect of various pre treatments on
chemical composition and organoleptic qualities of turmeric candy
indicated that turmeric rhizome treated with alum was found superior
results for sensory and chemical preparation turmeric candy and alum was
shown superior effect on sensory characteristics of turmeric candy.
 Furthermore, distinctly pre-treated samples were organoleptically evaluated
candy sample was selected for further processing and treated with sub
92
 treatments such as variation in proportion of lemon and ginger juice and
concluded that 10:10 proportion of lemon : ginger incorporated treatment
was found to be best over the other treatments.
 Candy preparation is an umbrella of technologies comprising blanching,
pre-treatment, sub treatment, syruping (osmosis). Drying is also an
important step that may affect the quality of candy. Therefore, the prepared
candies were further assessed for the effect of drying used on the basis of,
chemical characteristics and sensory evaluation.
 Further studies related to recipe standard, texture, nutritional and
organoleptic qualities with commercial feasibility were carried out only for
tray and shade dried candies.
 The selected turmeric candy was estimated for its proximate composition. It
is recorded that curcumin content found to be in good amount in shade
dried turmeric candy.
 The storage stability of turmeric candy was carried out using LDPE pouch,
PP film and Standing Pouch at ambient conditions for three months storage
period. Chemical composition, microbial count and organoleptic scores
were evaluated at an interval of 30 days. It is observed that the increase in
PLW per cent, TSS and acidity with the increasing storage period, whereas
decrease in moisture content and ascorbic acid is observed in all candy
samples.
 Microbial examination determined that Standing Pouch is more protective
for controlling microbial proliferation as the least count was observed in all
prepared samples. And highest count was recorded in candy kept open
whereas the least in standing pouch packed candy with respect to storage
period.
 The organoleptic evaluation study revealed that browning was observed
with the increasing storage period which was least observed in samples
packed in standing pouch. Therefore, the organoleptic quality of prepared
products was quite stable over the period of 6 months, which proves that the

93
 shelf life of Turmeric candy can be more than 6 months in all selected
packaging material. Further, the overall acceptability scores recorded
highest in case of sample packed in standing pouch and the least in PP
packed samples, indicating standing pouch is the good barrier for moisture
and gas transfer that may prevent chemical changes.
 As far as the total cost of production is concerned, turmeric candy reported
the cost Rs. 91.41/kg for 1 kg.
Turmeric soup
 Soups have already played an important role as a delicacy and have been a
part of meals in parties and celebrations. Various formulated soups have
gain popularity because of their nourishing and appetizing qualities and
have created their position in the food habits of many countries. Presently,
there is also an increasing awareness of health, nutrition and quality of
processed food products. Soups now a day are being considered as vehicles
to add deficient nutrients as they can be easily assimilated in the body. In
this regard, the market for processed foods, ready-to-serve and instant
soups have immense potentiality was taken into consideration.
 This investigation was therefore, undertaken with the objective of
developing suitable technology for the manufacture of ready-to-serve soup
from turmeric rhizome. Initially, a method for soup manufacture was
standardized and then physico-chemical and organoleptic evaluation of the
product was done. The shelf life of the turmeric based soup was evaluated
with the use of different proportion of turmeric pulp.
 Vegetables are cooked with steam under pressure for pulp preparation. As
per the standardized procedure of preparation of vegetable soup and mix
with turmeric pulp in different proportion for standardization of recipe for
preparation of turmeric soup.
 The optimum levels of ingredients required for the most acceptable soup
were tomato pulp 20g, grinded carrot 20g, chopped onion 15g, chopped
spinach 15g ginger and garlic pest 10g, coriander 5g, black paper powder

94
 0.5g, cumin powder0.5g, corn flour 1g and water 150ml for slandered
recipe.
 The method for manufacture of ready-to-serve turmeric vegetable soup
was standardized and prepared.
 The mean physico-chemical properties of the turmeric soup showed 6.11
per cent carbohydrate, 12.36 per cent, total solids, 4.65 per cent protein,
1.39 per cent, ash and 0.21 per cent fat.
 Consumer acceptance studies of the product were conducted by randomly
selecting the members and students of institute, representing a cross
section of the society. The turmeric soup achieved overall acceptability
score 8.6 for sample S2 having 20% turmeric pulp.
 During storage studies degradation of colour was observed, but pH
decreased at room temperature and acidity was increased during storage.
The soup stored at refrigerated temperature and room temperature were
subjected to sensory evaluation to judges overall acceptability. The soup
stored at refrigerated temperature had better overall acceptability score as
compared to the soup stored at room temperature thus indicating that it
may have higher shelf life at refrigerated storage temperatures.
 This study has indicated that an acceptable turmeric soup can be developed
with good overall sensory attributes. This process will envisage the
production of convenient, nutritional, energetic ready-to-serve soup.

95
CONCLUSION
It can be concluded that for good quality turmeric candy and soup
prepared with respect to superior organoleptic attributes can be prepared with
Blanched with 2 percent alum, a good quality turmeric candy can be prepared
with addition of 10 percent lemon and ginger juice respectively. The prepared
candy was found to be the organoletically acceptable and also retain 4 percent
of curcumine content. The shelf-life of the candy in storage period was up to
the 6 month without any evidence of microbial growth at ambient temperature
in the research study, turmeric pulp added soup process was standardized the
20 percent addition of turmeric pulp yielded a good quality soup with respect to
organoleptic quality. The prepared soup can be stored up to 4 days and 8 days
at ambient and refrigerated condition respectively. The cost of production of
candy and soup was comparatively cheaper than the existing fruit candies and
soups in the markets with an additional benefit of turmeric as a nutraceutically
health benefits.
Hence it is finally concluded that developed processing technology for
preparation of turmeric candy and soup is techno economically viable which
will give more remunerable returns to the cultivars and also beneficial to the
consumers with regards to new innovative product having nutraceutical and
therapeutic value. This technology for preparation of turmeric candy and soup
may open new avenues for better marketing and utilization of this important
cash crop. However some studies have been carried out for scale up of this
technology of preparation of turmeric candy and soup.

96
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Appendix
 Department of Food Engineering
College of Food Technology, VNMKV, Parbhani

Sensory Evaluation card

Name of Product: __________________________________

Name of Evaluator: ________________________________
Date: / / 2017

Sensory Attributes
Sample
Code Colour Flavour Taste Texture Appearance Overall
acceptability
A
B
C
D
Comments:

Hedonic Rating Scale

9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 Neither like nor dislike
4 Dislike slightly
3 Dislike moderately
2 Dislike very much
1 Dislike extremely

Signature of the Evaluator