Effect of pre‐treatments on quality and storage stability of turmeric rhizome candy

Abstract

SummaryTurmeric rhizome candy, a phytonutrient‐rich shelf‐stable dehydrated and microbiologically stable product was prepared by variation in thermal processing (blanching) and citric acid treatments. It was stored for a period of 90 days and evaluated at an interval of 30 days for chemical, organoleptic, optical, bioactive and textural attributes. FTIR confirmed the significant impact of pre‐treatments on the bioactive compounds of fresh candy. Hardness of the candy increased with decrease in moisture content during storage. Vitamin C, curcumin and total phenols were retained well in the candies up to 90 days of storage study. Addition of citric acid during processing resulted in reduction of hardness and better colour retention. Index of acceptability was maximal for the candy prepared after pre‐treatment T4 (Blanching‐20 min + citric acid 2%). Thus, this investigation can impart the medicinal properties of turmeric in the form of healthy confectionery with good acceptability among consumers.