Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 9, Pages C1284-C1291Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1750-3841.2011.02403.x
Keywords
Curcuma longa; microstructure; rheological properties; turmeric starch; X-ray diffraction
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Funding
- Council of Scientific and Industrial Research (CSIR), New Delhi, India
- CSIR [SIP 002]
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Turmeric powder and its starch were characterized for physical, physicochemical, and microstructural characteristics. X-ray diffractogram indicated that turmeric starch to be of B type. Dried and cured-dried turmeric powder samples showed higher water-holding capacity (3.62 and 4.78 g/g, respectively) compared to isolated starch (1.07 g/g) at 30 degrees C. Non-Newtonian shear-thinning characteristics were observed with turmeric powder dispersion containing 10% (w/w) solids. A power law model fitted well to correlate the shear-rate and shear-stress data (r= 0.993 to 0.999, P= 0.01) for both samples. Apparent viscosities of isolated turmeric starch and cured-dried turmeric powder dispersion containing 10% (w/w) solids were 1.29 +/- 0.03 and 7.57 +/- 0.39 mPa s, respectively. Microstructure of starch particles showed a smooth flat outer surface. The approximate length and breadth of isolated elliptical starches were 25 and 10 mu m while the thickness was about 5 mu m.
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