Impact of grinding techniques and particle size on the functional attributes of turmeric (Curcuma longa) powder

Abstract

This study explores how two grinding approaches; ambient and coolant-assisted and two particle sizes (300 and 500 microns) influence the functional properties of turmeric powder, derived from the Salem variety of rhizomes. Functional characteristics assessed include water solubility index (WSI), water absorption index (WAI), and oil absorption index (OAI). Results indicate that finer particle sizes (300 microns) improve solubility, while coarser sizes (500 microns) enhance water and oil absorption. Coolant-assisted grinding preserved these properties better than ambient grinding. The combination of coolant-assisted grinding and a 500-micron sieve produced optimal results for water and oil absorption, while the 300-micron sieve enhanced solubility. This study underscores the importance of optimizing grinding techniques and particle sizes to enhance the industrial utility of turmeric powder.