| ชื่อเรื่อง: | Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle, Busarakorn Mahayothee, Joachim Mueller. 2018. Effects of Drying Temperature on Color and Total Curcuminoids Contents in Turmeric. International Conference on Innovations in Food Ingredients & Food Safety (IFIFS 2018). 61-68 |
| Effects of Drying Temperature on Color and Total Curcuminoids Contents in Turmeric |
| บทคัดย่อ: | Turmeric (Curcuma longa L.) is a culinary and medicinal herb widely grown in Asian countries. Its rhizome is a good source of curcuminoids which play an important role as orange-yellow color pigment, antioxidant, and anti-inflammatory agent. Turmeric is generally processed into dried slices and powder for extending shelf-life. In this study, the influence of drying temperature on color and total curcuminoid content was investigated. Fresh turmeric rhizomes at the maturity of 9 months were sliced to a thickness of 3.5 mm, and then cut into a rectangular shape of 3.5 × 40 × 8 mm before drying.
Drying experiments were conducted using a laboratory-made hot air dryer in an over- and under-flow mode. Drying was carried out at five temperatures (40, 50, 60, 70, and 80 °C). Air velocity and specific humidity of drying air were fixed at 0.5 m/s and 25 g water/ kg dry air, respectively. The fresh samples were dried until the moisture content was lower than 12%. Fresh and dried samples were taken for color measurement (L*, a*, b*, C, and h°) and total curcuminoid content analysis. For color determination of dried samples, dried samples were ground into powder prior to analysis by a colorimeter. The drying times used for drying at 40, 50, 60, 70, and 80 °C were 37, 26, 9.7, 6.8, and 3.6 h, respectively. It was found that with a very large difference in drying times, drying temperature did not obviously influence the color
values of dried products. However, b*, C and h° values of turmeric powder obtained from 70 °C were significantly different from those of 40 and 50 °C (p < 0.05). In addition, drying temperature did not show significant effects on total curcuminoid contents of the dried samples (p > 0.05). Thus, turmeric slices using a tray dryer could be done at higher temperature for accelerating the drying process without an adverse impact on the color and bioactive compounds of dried products. |
| ผู้จัดทำ: | 59403802 : นางสาวนิโลบล โกมลสิงห์ |
| รายงานฉบับสมบูรณ์: | Proceeding(docx) |
| Presentation: | Presentation(pdf) |