Year: 2024
Type: article
Abstract: Freshly harvested turmeric rhizomes of Salem variety were procured from a farmer’s field. Turmeric rhizomes were cleaned, peeled, and dried in a tray dryer at 60, 70 and 80 oC temperature. Effect of drying temperature on proximate content viz. moisture content, carbohydrate, protein, oil, crude fiber and ash were evaluated. Completely Randomized Design was used for statistically analysis. Drying of turmeric rhizome at 60 oC temperature in tray dryer resulted with moisture content 10.81 %, carbohydrate 46.54 %, protein 9.58 %, oil 6.70 %, crude fibre 4.51 % and ash content 6.94 % in the dried turmeric powder.
Institution: Junagadh Agricultural University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4390700840