Standardization, preparation and quality evaluation of turmeric soup

Abstract

In the present investigation, the technology is developed to standardize the process for preparation of turmeric soup. The raw turmeric rhizomes and prepared soup were analyzed for physical, chemical and sensory properties. The raw turmeric were found to contained moisture 87.20 per cent, fat 1.08 per cent, protein 1.20 per cent, carbohydrate 9.10 per cent, ash 0.66 per cent and fiber 0.72 per cent. The curcumin content in raw turmeric rhizome was 5.30 per cent. The turmeric soup was prepared with incorporation of 10, 20 and 30 per cent turmeric pulp. The proximate composition of turmeric soup such as moisture, carbohydrate, protein, fat and ash were 87.64 per cent, 6.11 per cent, 4.65 per cent, 0.21 per cent and 1.39 per cent respectively. The sample S2 (20 per cent turmeric pulp) was found to be organoleptically significant over other turmeric pulp added samples with 0.65 per cent curcumin content.