Effect of packaging materials and storage period on the quality of turmeric powder

Abstract

An experiment was performed to determine the effect of different packaging materials on the quality of turmeric powder. Turmeric powder cv. Selam was prepared by drying at 60 0C for 6 hrs from well matured disease-free turmeric rhizomes procured from All India Coordinated Research Project on Spices, Dr. BSKKV, Dapoli, Maharashtra. Different packaging materials viz. aluminium foil, PP (50 micron), LDPE, PP (75 micron), and PET container were used for the packaging and stored under ambient conditions for 270 days. The physico-chemical observations like moisture content, curcumin content and pH of the powder were analyzed. The data obtained were analyzed using FCRD model. The aluminuum foil found superior in maintaining maximum curcumin content (2.158%) and superior in maintaining minimum moisture content at the end of the storage period (10.08%). pH. of the turmeric powder is decreased minimum in the aluminium foil followed by the PET container. Whereas PP (75 micron) registered maximum increase in the moisture content and minimum retention in the curcumin content at the end of the storage period. All packaging effect had significant effect on the moisture content, curcumin content and pH with increase in the storage period.