Effects of Steam Sterilization Time and Temperature on Quality of Turmeric Powder

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Thaweeporn Keereekoch
Thawatchai Srisuwan
Rokeeyoh Taleh
Rosenanee Hemtrakoonwong
Sapeenah Chesa-E
Sanan Subhadhirasakul

Abstract

      The effects of steam sterilization time and temperature on quality of turmeric powder (Curcuma longa L.) were studied. Fresh turmeric rhizome divided into 3 groups of 7 treatments. The first group were steam sterilization at 121C for 15, 10 and 5 minutes. The second group were steam sterilization at 115๐C, 110๐C and 105๐C for 15 minutes. The third group was the control group which not exposed to steam sterilization. The results showed that steam sterilization of turmeric at 121C for 15 minutes and 115C for 15 minutes had no microbial contamination and passed the standards of Thai Herbal Pharmacopoeia. The other five conditions were not qualified. Steam sterilization at 121C for 15 minutes had significantly (p<0.05) higher curcuminoid content than 115C for 15 minutes. It was found that volatile oil content was no statistical different between these two groups. Both passed higher than standards 0.67% and 1.06% v/w respectively. It is appropriate to use steam sterilization for turmeric at 121C for 15 minutes. But steam sterilization at 115C for 15 minutes had more volatile oil variation from benchmark. It may be another method to prepare quality turmeric powdered.

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Research Articles