Abstract:Effects of cooking and drying on color, curcuminoids, essential oil, and aroma compounds of Curcuma longa L. were assessed. Sliced fresh turmeric rhizomes were air‐dried at 60°C directly or after cooking at 95°C for 3 or 90 min. Microscopic observations showed that curcuminoids and essential oil are located in different dedicated cells. Curcuminoids and essential oil of dried turmeric were both around 10% db. After processing, curcuminoids were dispersed throughout the matrix. Drastic cooking and drying operat… Show more
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